Number of servings: 4

Ingredients

• 200 g roe
• 6 Each large firm potatoes
• 1 Each red onion
• 1 cup sour cream (och INTE CREAM FRAISCHE !!!!)
• Butter and cooking oil to fry in

Garnering

• 4 st lemon wedges
• 4 pc Dill rockers

Do this:

1. Let roe drain in a fine mesh strainer for a few hours in the fridge.
2. Peel and finely chop the onion.
3. Peel and finriv potatoes and squeeze out the liquid well.
4. Add the grated into a bowl and season with salt and pepper.
5. Heat while the pan a little over medium heat.
6. Melt a knob of butter in the pan and add a little oil.
7. Shape the four thin cake, about 15 cm i diameter.
8. Fry a raw straight at a time when the fat in the pan is golden brown.
9. Let them lie still and fry until nicely browned and starting to get crispy around the edges, 3-5 minutes.
10. Carefully turn and cook as long as the other side.
11. Let the finished fried rårakorna be on paper towels so that some of the fat is sucked up while you cook the rest.
12. Add rårakorna on each plate.
13. Dispense rum, sour cream and onion on rårakorna and finally garnish with lemon and dill.

Enjoy