1. Prepare the Toppings

• Let the roe drain in a fine mesh strainer.
• Chop the red onion and set aside.
• Cut the lemon into wedges.
• Prepare fresh dill and mixed lettuce for serving.

2. Prepare the Pancake Batter

• Separate the egg yolks from the whites.
• In a medium bowl, whisk the egg whites to stiff peaks.
• In another bowl, mix the egg yolks, grated Västerbottensost cheese, milk, and whipped cream.
• Add the wheat flour and crushed boiled potatoes to the egg yolk mixture and combine well.
• Gently fold in the whisked egg whites into the batter.
• Season with salt and white pepper to taste.

3. Cook the Pancakes

• Heat a small amount of butter in a frying pan over medium heat.
• Pour a portion of the batter into the pan and spread it out to form a pancake.
• Fry the pancake on both sides until golden brown, about 2-3 minutes per side.
• Repeat with the remaining batter, adding more butter as needed.

4. Assemble the Dish

• Serve the cheese pancakes topped with a spoonful of whitefish roe.
• Add a dollop of crème fraîche and sprinkle with chopped red onion.
• Garnish with fresh dill and a lemon wedge.
• Serve with a side of mixed lettuce.