Recipe: bleak roe pizza

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Bleak roe, i.e. Swedish caviar, is a treasured ingredient in Sweden and something I can really long for. We eat it with devotion and save it for special occasions. I always make sure I have some, for emergencies, in my London freezer, and try to eat it regularly when I go home to Sweden to visit. Luckily we’re more or less feasting the whole time I come home as my parents and I are so happy to be together.

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My only “problem” with bleak roe, is that I under no circumstances want to mess it up. Therefore I often serve it like a ‘toast‘ with butterfried bread, creme fraiche or smetana and chopped red onions. Because, as we now, less is sometimes more.

But it’s equally lovely as a topping for crisps (it’s the perfect snack to accompany a glass of champagne) or served with crispy rösti as a starter.

When I was last home in May, we decided to branch out to pizza. A pizza bianco though as the tomato would rival the bleak roe too much. And, as you can probably guess, it was wonderful! I used a recipe from a restaurant in Stockholm famous for their bleak roe pizza (or löjromspizza as it’s called in Swedish) but made a few minor changes to it (because I simply can’t help myself).

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Bleak roe pizza, serves 4-6 as a starter (2 as a main course)

Translated from and adapted after Taverna Brillo’s recipe.

Pizza dough:

250 ml water

1 tbsp olive oil 

390 g 00 flour 

1 tsp dried yeast

2 tsp sea salt

Topping:

8 tbsp creme fraiche flavoured with a little lemon

100 g buffalo mozzarella 

100 g coarsely grated mature präst cheese or cheddar

80 g Kalix bleak roe

100 g creme fraiche

finely chopped red onions

finely chopped chives

dill

lemon

Ina  mixing bowl, dissolve the yeast in the water. Add salt, olive oil and flour. Knead the dough by hand for 15 minutes (or in a machine for 10 minutes). Divide into two, cover and leave to rise until doubled in size, approx 30 minutes. Roll out the dough and shape into round pizzas. Place on a parchment paper covered baking tray. Heat the oven to 250°C.

Spread 4 tbsp creme fraiche onto each pizza and divide the mozzarella (in chunks or slices) and präst/cheddar cheese. Bake in a low oven for 8 minutes. Remove from oven and top with bleak roe, creme fraiche, onions, chives, dill and lemon. 

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New Years Eve 2015

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New Year’s Eve. A bit like Marmite – some people hate it, some people like it. I’m definitely in the latter category. I like all the cosiness Christmas brings, but I’m not a fan of the stodgy food that we traditionally eat in Scandinavia, so New Year’s is for me the perfect opportunity to cook and eat food I really like. Food worthy to end the year.

The last few years I’ve spent the evening with my closest friends and we have worked out the perfect New Year’s Eve menu, for us at least.

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We start off with champagne, Swedish Kalix (bleak) roe, butter-fried bread, creme fraiche and chopped red onion., with champagne. It’s the most simple thing – yet incredibly delicious (and very Scandi!).

Next we have lobster, usually with melted garlic butter, and this year I opted for caramelised garlic butter – another simple and delicious dish!

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For mains we usually have fillet of beef, with potatoes and greens. This year the beef fillet was served with mini Pommes Anna (made in a muffin tin), mange tout and a mushroom sauce with Dijon mustard.

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For pudding we had individual chocolate pavlovas with chocolate crème and creme fraiche (whipped cream would be better but I forgot it), decorated with daim and Noblesse chocolate thins. A jug of chocolate sauce was put on the table so everyone could help themselves.

Lobster with caramelized garlic butter, serve 4

2 lobsters, cooked 

1 whole garlic

100 g salted butter, at room temperature

a bunch of parsley 

1 slice of lemon, cut into 4

4 slices of baguette

The day before (or at least a few hours ahead of) serving: Wrap the garlic in tin foil and bake for 40 mins in 180C oven (until soft). Leave to cool.

Mix the butter with as much caramelized garlic you like. It’s sweeter and not as strong as fresh garlic, so I thought 5 cloves was a good amount. Chop the parsley and mix in. Add pepper too. Roll into a roll and cover with cling. Place in the fridge to set. 

To serve: Cut the lobsters in half lengthways, remove the gooey bits in the head and the bowel string. Rinse the shell with the meat still inside. Crack the claws and get the meat out. Place in the shells and place the shells in an ovenproof dish. Cut the butter into thick slices and distribute on the lobster halves. Place in 180C oven for approx 10 mins until the lobsters are hot and the butter has melted. Serve immediately with a piece of lemon and a slice of baguette. 

Mini Pommes Anna with thyme, serve 4

Adapted from Bon Appetit’s recipe.

850 g potato of a firm variety (Maris Piper works well)

100 g butter

a bunch of fresh thyme 

salt, black pepper

Preheat oven to 180°C . Melt butter in a small saucepan over medium heat. Brush 8-10 wholes in the muffin tin all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.

 

Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.

 

Using food processor, moulinex or mandoline, slice potatoes crosswise into very thin rounds , placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.

 

Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.

 

Cover muffin pan tightly with foil and place in the oven. Bake until potatoes can be pierced easily with the tip of a knife and are golden brown, about 35 minutes.
Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Discard parchment.
Individual chocolate pavlovas, served 4

Translated from and Adapted after Roy Fares’ recipe.

Chocolate crème:

50 g dark chocolate

30 g (3) egg yolks

37,5 g caster sugar

15 g maizena corn starch

1/2 tsp vanilla

175 ml milk

10 g butter

Pavlovas:

37,5 g dark chocolate

70 g (2) egg whites

110 g caster sugar

4 g maizena corn starch

1/2 tsp white wine vinegar 

Chocolate sauce:

50 ml caster sugar

50 ml cocoa

50 ml cream

15 g butter

To decorate:

300 ml lightly whipped cream

1/2 packet daim balls (or a chocolate bar, chopped)

12 Noblesse chocolate thins or similar 

4 sparklers

Chocolate cream: Chop the chocolate and place in a bowl. Mix egg yolks, sugar, corn starch and vanilla in another bowl. Bring the milk to the boil in a saucepan and mix it into the egg yolk mixture (little by little as to not scramble the eggs). Pour the egg yolk milk mixture into the saucepan on medium heat, stirring constantly, until the mixture has thickened. Cook for another 2 minutes, on low heat, to get rid of the corn starch flavour. Pour the custard over the chocolate, add the butter and mix until the chocolate has melted. Cover with cling and place in fridge until cold. 

Pavlovas: Chop the chocolate and place in a bowl, melt either over boiling water or in the microwave. Pre-heat oven to 150C. 

Beat the egg whites until foamy and add the sugar bit by it while beating until stiff and glossy. Add the corn flour and vinegar and mix carefully with a spatula. Drizzle with the melted chocolate and create a marbled effect by folding the mixture 2-3 times with a spatula. Divide the meringue mixture into four small rounds on a lined baking tray. 

Bake in the middle of the oven for 60 minutes. Turn the oven off and leave the meringues in the oven while cooling. Let the meringue discs cool completely. 

Chocolate sauce: Mix sugar, cocoa and cream in a saucepan. Bring to the boil. Let the mixture simmer for 3-5 minutes. Leave to cool completely. 

Assembling: Place a meringue disc on each plate. Fill up with the crème and top with whipped cream. Decorate with daim, noblesse and sparklers. Heat up the sauce and serve it in a jug on the side.  

 

 

 

Crayfish!

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As I’m hosting a crayfish party tonight I thought I’d share these pictures from my last crayfish dinner in Sweden. I managed to eat crayfish twice in the two and a bit weeks I was at home, and lots of other lovely seafood too, but I am just as excited about tonight’s festivities with my London friends.

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But back to the crayfish party in Sweden. It was just a family affair so we started with rösti, Kalix roe (bleak roe from Kalix), creme fraiche and chopped red onions. This is such a Swedish classic it’s almost a cliché but I absolutely love it (as do most Swedes!). IMG_6758

We had two types of crayfish, both fresh, Swedish and Turkish. They were both nice but the Swedish ones were the nicest. 
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We also had a typical Västerbotten cheese quiche (here with fried girolles on top) which is a must with the crayfish, bread, cheese and of course snaps. 

Crayfish party or not – have a nice weekend!

Rösti with Kalix roe, creme fraiche and red onions

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The combination of caviar, red onions and creme fraiche is a real classic for us Scandis, so much so it features in two subsequent posts here on the blog. The cheaper lumpfish roe or salmon roe can be found in most supermarkets in the UK but my favourite roe is the bleak roe from Kalix in Sweden. It’s just delicious and I import a few packs to keep in the freezer on most trips to Sweden.

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It’s best served in a simple way to enjoy the produce the most, like with rösti, red onions and creme fraiche. Last time I had this was just a regular Friday when I was staying in and felt like treating myself both to the roe and a glass of bubbly (since it’s such a wonderful combination).

Happy Friday all!