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Recipe; Löjroms-napoleon

Björnstierne Antonsson

Björnstierne Antonsson

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Us Swedes love our Kalix Löjrom! Kalix Löjrom is fished from Sunday around 20 September and the fishing lasts 4-5 weeks. During this time you can come to Kalix and join the exclusive roe fishing safari – a safari where you meet fisherme and the local craft among cobs and skerries.

Are you wearing the thick socks and your widest smile? Good, then you are ready to experience Kalix Löjrom when it is at its best! In the Kalix archipelago, you experience a magnificent environment where you enjoy the fish vendace on home-baked flatbread and hear real fishing stories. You will also get to try squeezing the bait and refining the orange gold from the fish’s catch, which you will of course bring home as a finished Kalix Löjrom.

Estimated reading time: 2 minutes

Here’s a recipe of a beautiful & elegant way so serve the Kalix-löjrom with Your Champagne.

Filodough-flarn with Västerbotten cheese
Ingredients
3-5 sheets of filodough
200 g butter
200 g Västerbotten cheese, grated
250 g roe from Kalix
100 g sour cream, whipped cream
1 red onion, finely chopped
1 small bunch of chives, finely chopped
black pepper, freshly ground
Brush the phyllo dough sheets with melted browned butter, sprinkle with a little Västerbotten cheese.
Add three coats and finish by brushing with butter.
Cut out small rectangles 2.5 × 5 cm, bake at 175 ° C between silicone mats and plates. 3 rectangles per serving.
Sprinkle whipped crème fraiche on the bottom layer, sprinkle with finely chopped onion, both varieties.
Put on a flarn, sprinkle on roe, a round with black pepper, finish with flarn as a lid.

‘This dish contains clear saltiness together with breadiness and creaminess and is combined with advantage to a Champagne with good acidity, great richness of taste and elegant breadiness. The acidity in Champagne and the saltiness in the dish create a wonderful balance. Why not Charles Heidsieck ‘Brut Reservé’ ?!’

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