Recipe: rösti with avocado, creme fraîche and lumpfish roe

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This recipe might be the best Scandi brunch recipe yet. Rösti with creme fraîche and lumpfish roe (or bleak roe) is a retro starter from the 1970s that I grew up with in the 1980s and I still eat it regularly now too, but for supper.

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By adding avocado the dish feels more current (thanks avocado toast, for that!) than retro even though half an avocado topped with creme fraîche and lumpfish roe was another popular starter back in the day, so all I’ve really done here is to combine the two.

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Rösti with avocado, creme fraiche, lumpfish roe and red onion, serves 2

2 large potatoes

1 avocado, sliced

2 large spoonfuls creme fraiche

2 topped tsp lumpfish roe 

1/2 red onion, finely chopped

butter and oil for frying

Peel and grate the potatoes on a coarse setting. Shape into two rounds and fry in butter and oil until golden brown and crispy on both sides. Season well. Plate the rösti and top with avocado, creme fraîche and lumpfish roe. Scatter with chopped red onions.

 

 

Recipe: Classic prawn cocktail

 

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One evening at home in Sweden I decided to make langos, something I’ve only made once before a long long time ago, but as these deep-fried flatbreads with yummy toppings are heavy to say the least, I thought we’d start with a salad. And since we already had peeled a mountain of prawns for the langos, why not throw in some prawns and make a classic prawn cocktail?!

I’d almost forgotten this little treasure (although I sometimes make this version) and really enjoyed its revival! Will share the langos recipe shortly.

 

Classic prawn cocktail, serves 4

3/4 large head of lettuce (I prefer a soft lettuce that’s not bitter for this, so no iceberg please) 

1 large avocado

12 cherry tomatoes

28 peeled Atlantic prawns

Marie Rose sauce:

100 ml Hellman’s mayonnaise

2 tbsp ketchup

a few splashes Tabasco

lemon juice

salt and pepper

rosé pepper to decorate

Rinse the lettuce and cut into pieces. Rinse the tomatoes and cut into quarters. Slice the avocado. 

For the sauce, mix mayonnaise and ketchup in a bowl. Season to taste with lemon juice, tabasco, salt and pepper. 

Layer lettuce, tomatoes and avocado, sauce and prawns in a dessert glass on a stem. Sprinkle some rosé pepper on top.