Smoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds

Serves 10 as part of a larger menu or 4-6 more generous portions

Créme of smoked arctic char

  • 1                    Fillet of Arctic Char
  • 300 ml           Crown dill oil
  • 1 tbsp            Dijon mustard
  • 1 tbsp            Champagne vinegar
  • 2                    Egg yolks

Smoke the char with a smoke gun 5-6 times, allowing the smoke to absorb between times.  Bake the Char at 180°C for 20 min. Allow to cool. Mix the char with Crown dill oil. Mix the egg yolks with champagne vinegar and Dijon, blitz with a mixer wand whilst adding the char/oil in a thin stream.

Crown dill oil

  • 500 g             Crown dill
  • 500 g             Cooking oil

Place the dill crowns in a vacuum bag with cooking oil and seal. Bake at 73° for 12 hours minimum.

Butter baked potato

  • 15                  Almond potatoes
  • 50 g               Butter Arla®
  • 5 g                 Dill seeds
  • 2 sprigs          Dill
  • 1 tbsp            Salt

Brown the butter to 125°C. Add the dill seeds and the salt in the hot butter and stir, dissolving the salt. Cool in an ice bath.

Place the almond potatoes and dill sprigs in a vacuum bag with the browned butter. Seal and bake at 100°C for 45 minutes.

Pickled mustard seeds

  • 100 ml           Mustard seeds
  • 1 tbsp            Mustard powder
  • 200 ml           Salt pickling liquid

(50 ml sprit vinegar,100 ml sugar, 100 ml water, 2 tbsp salt)

Bring the pickling liquid to a boil with mustard powder and seeds, cook for 2 mins.  Allow to infuse at room temperature, strain just prior to serving.

Cream cheese

  • 300 ml         Sour cream
  • 1                    Lemon
  • 3 g                 Salt

Pour the sour cream into a saucepan, add the salt and squeeze lemon juice into the sour cream. Cook for 2 mins. Pour the sour cream into a coffee filter (with a bowl underneath) – allow to drain in the fridge.

Deep fried baking potatoes and shallots

  • 1                    Baking potato
  • 2                    Shallots
  • 50 g               Maizena (corn starch)

Spiralise the baking potato into a bowl with ice cold water. Drain and deep fry until golden. Season with salt. Shave the shallots on a mandolin and sprinkle with corn starch.  Shake excess starch off the onions and deep fry until golden. Season with salt.


  • 30 g               Dill
  • 30 g               Horseradish
  • 200 ml          Cooking oil
  • 50 g               Trout roe
  •                       Dill powder

Mix dill and horse radish with the cooking oil for about 3 mins. Strain the oil and allow to infuse at room temperature. Pick the herbs.