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  • Lumpsucker roe with herbs and skyr
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    served on potato blinis with browned butter
    By Claus Meyer

    Lumpsucker roe with herbs and skyr

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    Appetizer

    Serves 4

    PREPARATION:

    • 1

      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.

    • 2

      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.

    • 3

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

    • 4

      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.

    • 5

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

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