Lacy potato pancakes with roe

Rårakor med löjrom

Swedish potato pancakes with roe

Swedes like to serve Kalix löjrom (Caviar of Kalix) with rårakor (lacy potato pancakes), chopped onion and gräddfil (a bit like crème fraîche). It makes an impressive starter!

Caviar of Kalix in a tub

Kalix löjrom (Caviar of Kalix, also called vendace roe) is considered to be the best roe available in Sweden. It is harvested from the Bothnian Bay archipelago in northern Sweden and is the only Swedish product with the European Union’s Protected Designation of Origin (PDO).

Swedish potato pancakes

Note that raggmunk (shown above) is another form of potato pancake common in Sweden. Raggmunk are made from a much thicker batter containing milk, egg, flour and grated potato, so they are much thicker. Rårakor are made just from coarsely grated potato and have a lacy appearance. 

John Duxbury

Summary

Tips

Lacy potato pancakes with prawns in a dill sauce 

Rårakor also go well with räkröra (prawns in dill sauce, as shown above) or with fried bacon and rårörda lingon (sweetend lingonberries).

Red lumpfish roe

• If you can't get any Kalix löjrom, try lumpfish roe instead, which is much cheaper!
• Ideally, roe should be served with a mother of pearl spoon to avoid tainting the taste of the caviar!
• Occasionally grated parmesan cheese is added to the rårakor mixture to make it more filling and to enhance the flavour. Add about 100 g (4 oz) of grated cheese to the quantities below.

Ingredients

Accompaniments

50-100 g (2-4 oz) Kalix löjrom, defrosted
1   red onion
120 ml (½ cup) crème fraîche or gräddfil
4   lemon wedges
4   small dill sprigs


Rårakor

600 g (1½ lb) waxy potatoes
    salt and freshly ground black pepper
2 tbsp   butter
1 tbsp   vegetable oil

Method

1. Drain the Kalix löjrom if it is a bit watery and finely chop the red onion.

Coarsely grated potato

2. Peel the potatoes and coarsely grate them. If not using immediately, put them in a bowl of water to prevent them from going brown.

3. Add half of the butter and half of the oil to a frying pan over a medium heat.

Swedish potato pancakes on kitchen paper

4. When the butter turns golden brown and is almost smoking, drain about a quarter of the potatoes in a sieve and then spread them out in the pan to make two potato pancakes. Push the mixture down with a spatula, so that they are fairly thin and about 5 cm (2”) in diameter. Fry for about 4 minutes per side until golden brown and crispy. Remove from the pan, pat dry with kitchen paper and then keep warm.

Potato pancakes in a frying pan

5. Repeat with the rest of the mixture, adding more butter and oil if necessary.

Swedish potato pancakes with roe, red onion and crème fraîche

6. To serve, put two potato cakes on each plate, top with the roe, finely chopped red onion, crème fraîche, a lemon wedge and garnish with some dill.

Downloads

  printer version.pdf

  phone & tablet version.pdf

Horizontal-Yellow-line

SwedishFood.com

SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder