Ingredients
Roe
- 150 gKalix löjrom, or other vendace roe
To serve
- 4 slicesof dense bread, or small blinis
- 150 mlsmetana or thick sour cream
- 1small red onion, very finely chopped
- butter, for the toast
- dill sprigs
- lemon wedges
Note
- the roe needs no seasoning of any kind
Directions
- Keep it very cold and use it within a day or two of opening. Now thawing it, if it is frozen.
- Keep it in its container while it thaws. Now handling it, which needs a light touch. Use a plastic, wood or horn spoon rather than metal.
- Lift it rather than stirring or spreading it. Chop the red onion as finely as you can manage. Rinse the chopped onion under cold water and pat it dry if it is very sharp. Have the smetana at fridge temperature and stirred smooth.
- Toast the bread and butter it while it is still hot. Cut off the crusts if you want it neat. Small warm blinis are the alternative and are equally traditional.
- Spoon smetana onto each piece of toast. Sprinkle the chopped red onion over the cream. Spoon the roe on top in a generous mound. Do not spread it, since the point is the grains bursting individually.
- Add a sprig of dill and a wedge of lemon on the plate. Now serving, which should be immediate and cold.
- Serve it as soon as it is assembled, since the toast softens. Keep the remaining roe on ice while you eat. Do not refreeze anything that has been thawed.
Technique
- Never rinse the roe in fresh water, since it swells and bursts the grains.
- Use a non-metal spoon, which is the long-standing convention.
- It is already salted and needs no seasoning at all.
Substitutions
- Any good vendace roe, though only the Bothnian catch may use the name.
- Crème fraîche in place of smetana.
Variations
- Served on small warm blinis rather than toast.
- In a baked potato with sour cream, which is a Swedish restaurant staple.
- With finely chopped dill added to the cream.
History
Fished from the Bothnian Bay where fresh river water meets brackish sea; in 2010 it became Sweden’s first product with protected designation of origin.
Frequently asked questions
What is Kalix löjrom?
Kalix löjrom is a snack from Sweden: golden vendace roe eaten on toast with sour cream and red onion. Fished from the Bothnian Bay where fresh river water meets brackish sea; in 2010 it became Sweden’s first product with protected designation of origin.
How long does Kalix löjrom take to make?
Kalix löjrom takes 15 min of preparation and 5 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Kalix löjrom?
Yes, within limits. Any good vendace roe, though only the Bothnian catch may use the name. Crème fraîche in place of smetana.
What is the most important thing to get right in Kalix löjrom?
Keep it in its container while it thaws. Now handling it, which needs a light touch. Use a plastic, wood or horn spoon rather than metal.
