Claus Meyer has published 14 cookbooks in Denmark and is among the leading food personalities in Scandinavia. His style is very informative and you will experience that your cooking skills will improve radically by following Meyer’s guiding. Enjoy!
1 handful fresh herbs; dill, chervil or chives as a garnish
½ lb. (250 g) butter
½ lb. (250 g) potatoes, peeled
4 tbs. skyr 0.2% (or yoghurt 10% fat)
1 tbs. whole milk
3 tbs. all-purpose flour
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.