Recipe - Boman's potato cake with Kalix salmon roe

Bomans potato cake with Kalix salmon roe

Boman's crispy potato cake is a beloved classic from time immemorial and has always been on our menu. On many occasions we have tried to remove it and there is always an outcry from our guests.

So how do you get them so crispy and golden yellow?
Unfortunately, there are no shortcuts and there is nothing you can prepare beforehand.
It's all about the freshest ingredients.

4 people
Ingredients
300 g peeled almond potatoes
150 g hung Kalixlöjrom
1 large red onion, finely chopped
2 dl smetana
1 pot of dill
1 lemon
rapeseed oil
2 tsp salt
50 g butter

Proceed as follows
Grate the peeled almond potatoes on the coarse side of a grater. Add a little salt with the potatoes.
Heat the rapeseed oil in a frying pan (the oil should cover the bottom by a few millimeters).
Fry the raw shrimp and add the butter after turning it in the pan.
The raw shrimp is ready when it has a golden color. Take it out and let it drain on a grid or plenty of kitchen paper.

Serve with Kalixlöjrom, finely chopped red onion, a wedge of lemon and smetana.
Garnish with dill.

Enjoy your meal!