Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago. Surrounded by nature, a new kind of fine-dining restaurant began to take shape in his mind.
Start with curing the roe. Combine salt and sugar and gently rub it in to the roe. Let sit in room temperature to dissolve sugar salt mix. Once dissolved store cold for 3 days, and flip once every day.
Place the roe in heat resistant bowl or pan with lid
Set a branch of juniper on fire and place with the roe. Cover with a lid to extinguish the fire. Let sit for 15 minutes. Repeat 3-5 times
Grind potato and season with salt. Press out liquid by hand
Heat up a pan over medium heat. Add butter and the grinded potatoes and shape it like a thick pancake
Cook apx 6-8 minutes to golden brown, flip side and cook 3-5 minutes
Place cod cheeks on scewers. Season with salt and grill on both sides for apx 3-4 minutes
Season cod´s tongue with salt and turn in flour. Cook in butter over medium heat on both sides for apx 4-5 minutes
Serve hash browns topped with juniper smoked roe, grilled cheeks and butter seared tounge. Finish off with sprinkles of chopped red onion and dill on top.