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Kalix Löjrom

Sweden's most prized delicacy: glassy orange vendace roe from the Kalix river mouth, served ice-cold on crisp potato rårakor with cold-smoked-sweet crème fraîche, raw red onion and dill.

BreakfastMainsPescatarianUnder 400 kcal8g+ fibreUnder 30 min
25 min15 prep · 10 cookEasy323 kcalper serving
Kalix Löjrom

Instructions

  1. Take the 50 g of Kalix löjrom from the fridge only at the last moment and set the tub or a small glass bowl into a larger bowl of crushed ice. Never rinse the roe and never stir it hard, the grains should stay whole and glossy.
  2. Chop 20 g of red onion as finely as you can, almost to a mince, and tip it into a small serving bowl. Chop 1 tbsp of dill and keep a sprig back for the garnish. Cut 1 lemon wedge.
  3. Peel 180 g of floury potato and grate it coarsely straight into a bowl, do not rinse, the starch binds the cakes. Squeeze the gratings firmly in your hands to drive out the water, then season with 0.25 tsp of salt and a pinch of white pepper.

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Per serving

323kcal
8gprotein
43gcarbs
16gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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