Lumpsucker Roe with Herbs and Skyr

NGREDIENTS:

Number of servings

Serves 4

Main

10 oz. (300 g) lumpsucker roe

1 lemon

Salt and pepper

¾ cup (200 g) skyr 0.2% fat (or yoghurt 10% fat)

1 red onion, very finely chopped

1 handful fresh herbs; dill, chervil or chives as a garnish

½ lb. (250 g) butter

Potato blinis

½ lb. (250 g) potatoes, peeled

4 tbs. skyr 0.2% (or yoghurt 10% fat)

1 tbs. whole milk

4 eggs

3 tbs. all-purpose flour

PREPARATION:

• Season the roe with the salt, pepper and lemon juice. Drain it in a sieve, and let it rest in the refrigerator for 30 minutes.

• Melt all the butter in a small saucepan over medium heat. You will not be needing it all, but it is difficult to brown a smaller portion. Let the butter froth up, and stir while it slowly turns light brown and gives off a nutty aroma. Pour the clear butterfat from the burned whey.

• Boil the potatoes in lightly salted water, drain well and let them cool.

• Mash the potatoes and mix them with the other ingredients for the potato blinis. Season the batter with salt and pepper, and fry the flapjack-sized blinis with the browned butter for 1½-2 minutes on each side.

• Serve the warm blinis with a good scoop of roe and a little dollop of skyr or yogurt. Sprinkle the chopped red onion and the fresh herbs over them.