Description
Topped with roe, red onion and crème fraîche, this savory Swedish pancake incorporate a unique cheese into the batter for a fun appetizer or brunch treat.
Ingredients
Scale
Toppings
- 160 grams (5.6 ounces) whitefish roe
- 200 ml (6.75 fluid ounces) crème fraîche
- 1 red onion, chopped
- 1 lemon
- fresh dill
- mixed lettuce
Västerbottensost cheese pancakes:
- 50 grams (1.7 ounces) Västerbottensost, grated
- 2 eggs
- 1 tbsp milk
- 2 tbsp whipped cream
- 50 ml (1.7 ounces by volume) wheat flour
- 50 grams (1.7 ounces) boiled potatoes, crushed
- salt, white pepper
- Butter for frying
Instructions
- Let the whitefish roe drain in a fine mesh strainer.
- Prepare the pancake batter. Separate the egg yolks from the whites, whisk the egg whites to stiff peaks. Mix the yolks, cheese, milk and cream. Mix in the flour and potatoes, mix in the whites. Season with salt and pepper. Heat butter in a frying pan, then pour out the batter and fry the pancakes on both sides until they have a nice, golden brown colour.
- Serve with whitefish roe, crème fraîche and red onion. Garnish with lettuce, lemon and fresh dill.
- Category: Appetizer, Brunch, Breakfast
- Cuisine: Swedish