Salt-baked new potatoes, matjes herring, grilled cucumber and crispbread from Kavring

Summer is here and that means it’s time to serve herring and potatoes. But of course we want to give it a little twist, so in this recipe we make a foam with the herring that we serve over salt-baked new potatoes, grilled crispy crown dill pickles and a homemade “kavring” crispbread. Enough for about 10 people!

Kavring crispbread

• 125 g Plain flour
• 25 g Rye flour
• 5 g Syrup
• 5 g Salt
• 50 g Kavring spices
• 1,4 g Dry yeast
• 100 g Milk

Mix all the ingredients in a pastry blender with a dough hook to a firm and smooth dough. Place the dough in a vacuum bag and leave to rest for 15 minutes.
Roll out the dough thinly using a pasta machine to thickness number 7. Punch out the crispbread with a punch ring and bake at 150°C for 14 minutes between two silicone mats to avoid the crispbread puffing up too much.

Matjes herring foam

• 2 Eggs
• 13 g Lemon juice
• 300 g Butter
• 120 g Matjes herring
• 30 g Pickling liquid/ brine from the Matjes Herring

Heat the butter in a pan to 150°C and add the matjes herring with the liquid/brine. Remove from the heat and let cool to about 60°C.
Mix the eggs and lemon juice in a blender and add the matjes butter in a thin stream. Pour into a siphon and load with 2 cartridges.
Bake at 65°C in a water bath.

Salt baked new potatoes

• 8% Salt water
• 500 g New potatoes

Bring the brine to the boil and boil the potatoes for 10 minutes. Drain the potatoes and let them steam thoroughly. Bake the potatoes in the oven at 230°C for 20 minutes. Leave to cool, cut into thin slices and brush with dill and chive butter.
Warm before serving.

Grilled gherkin cucumber

• 200 g Baby cucumbers (alternatively snack or Västerås cucumber)
• 50 g Crown dill pickling liquid

Prick the cucumber with a knife and brush with rapeseed oil. Grill on a charcoal grill until it has a distinct color. Place in a vacuum bag together with the crown dill pickling liquid and leave to marinate for as long as possible. Slice before serving.

Sour cream

• 300 g Sour cream
• 15 g Lemon juice

Cook the sour cream and lemon juice for about 1-2 minutes. Pour into a muslin cloth and let drain.

Dill- and chive butter

• 20 g Dill
• 10 g Chives
• 100 g Butter

Chop the chives and dill. Brown the butter and let it cool. When the butter has cooled, add the herbs.

Pickled pearl onions

• 4 Pearl onions
• 100 g Elderflower pickling liquid

Slice the pearl onions into rings on a mandolin. Place in a bowl and add the elderflower pickling liquid.

Garnish

• 10 g Chives
• 10 g Dill
• 50 g Boxholms Kryddost

Pick the dill and finely chop the chives. Grate the cheese over the crispbread when it has finished baking and has cooled.

When serving:

Place all the prepared ingredients in a circle on the plate and spritz the matjes foam in the center just before serving. Then grate cheese over the crispbread and place the bread on top (see picture above)