Potato pancakes with smoked salmon

Potato pancakes, or “rårakor” as they are called in Sweden, has become a delicacy almost always served with whitefish roe, red onion and sour cream. Although you can imagine that it from the beginning “poor man’s food” was, together with “raggmunk” (a similar recipe with potatoes and pancake mix served with fried pork and onion). Råraka and raggmunk is known in Sweden since 1904.

Råraka with smoked salmon

• 6 Potatoes
• 1 Zucchini
• 2 Carrots
• 1 yellow Onion
• Butter
• Salt and pepper

Grate the potatoes, carrots and the zucchini thick. Chop the onion and blend everything together. Heat up a frying pan and add the butter, let it melt. Form a ball of the vegetables, put the ball int the pan and flatten it out with your spatula. Fry until your råraka has a golden colour.

Serve together with smoked salmon, whitefish roe or trout roe and sour cream. We added lemon zest to enhance the different tastes.

Movie: Eaten while watching the immensly thrilling Danish serie “Forbrydelsen II”

Mary’nate a little lamb

This dish is done in 30 minutes but the aftertaste will stay much longer. A bottle of Chianti and your Friday night is home free.

• 700 g Lamb fillet or other tender pieces from the lamb
• 4 large Potatoes
• 200 g goat or Feta cheese
• 1 Zucchini
• 2 handful of Peas
• a bunch of Basil
• Parsley (half as much as the basil)
• Mint (half as much as the basil)
• Olive oil
• 4 Garlic cloves
• 3 tbsp Capers
• 2 Lemons

Marinate the lamb

Marinate the lamb for 15 min in 1/2 dl olive oil, 2 chopped garlic cloves, juice and skin from a lemon, pepper.

Salsa Verde

When finishing the marinate mix1/2 dl olive oil, 1/2 dl water, 1 garlic glove, the fresh herbs, capers, juice from a lemon, salt and pepper in a blender. You can use any fresh herbs you have at home.

Vegetables

Cut the potatoes in 3 mm thin slices and slice the zucchini in sticks. Fry in a pan with olive oil and a cloves of garlic. Cook the peas for 1 min.

Lamb

Roast the lamb shortly on each side in a pan. Put in oven on low temp 100-125⁰ C until the temperature reaches 63⁰. Don´t forget salt and pepper

Serve with balsamic glaze.

Music: The Breeders – Last splash