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.
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.
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.
Already in November I celebrated Christmas the Scandi way with the book club. It’s a nice little tradition and this year we outdid ourselves with carol singing! It was so much fun and the perfect way for me to get into the Christmas spirit.
We started the evening with the loveliest mushrooms salad on crostini, plenty of prosecco and my epic Christmas playlist.
Then we moved on to the main meal of Jansson’s frestelse (grated potato baked with onions, anchovies and cream), two types of meatballs, a salad with pear and walnuts and this kale and almond quiche with Swedish Herrgård cheese.
But the pièce de résistance was Mary-Louise’s pecan and almond pie for pudding. So lovely and timed well as it was around Thanksgiving!
Kale and almond quiche with Herrgård cheese, serves 8-10
120 g softened butter
300 ml plain flour
1/2 beaten egg
500 g kale, trimmed, rinsed and parboiled
50 g almond slivers
200 ml matured Herrgård cheese, grated (matured cheddar works as well)
100 ml cream
200 ml milk
salt and pepper
Pinch the pastry together and coat a pie dish with it. Use a fork to make small holes in the pastry. Pre-bake it for 10 minutes in 180C. Leave to cool.
Squeeze the water out of the kale and chop it. Add salt and pepper to the kale and place in the the tin. Scatter with almond slivers and add the cheese.
Beat eggs, cream and milk. Add plenty of salt and pepper. Pour into the tin and press the filling down so it’s all covered with the egg mixture. Bake in 180C for about 40 mins (until set and golden brown).