Lumpsucker Roe with Herbs and Skyr

S6 (Perfect Day with all chefs)EPISODE 04
Lumpsucker roe with herbs and skyr served on potato blinis with browned butter


  • 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.