This meal brings together elements from our summer holidays with inspiration from Johan’s Krog in Marstrand, Jose Pizarro’s new restaurant Lola and a local fish truck to create a smoky, zesty and relatively easy midweek dinner.
The Rå Raka (think potato rösti) was on an amazing dish at Johan’s this summer along with löjrom, red onions, chives and sour cream. It’s a twist on a classic summer dish which is usually with fried bread and it’s awesome.
The cucumber carpaccio was a riff on Jose’s similar one done with courgettes (which I’m so so about anyway and cucumbers were knocking around the house).
Finally, the hot smoked haddock keeps a while in the fridge when sealed so great to have in there ready for when you need it.
Hope you like it as much as we did (sorry about the photo quality – I’d already started eating).
Ingredients
- 1 cucumber, very thinly sliced
- Extra virgin olive oil, for drizzling
- Juice of 1 lemon (divided: half for sauce, half for the cucumbers)
- Store-bought hot smoked haddock
- Grated potatoes for rå raka (1 medium potato per serving)
- 3 tbsp crème fraîche
Method
- Prepare the Cucumber Carpaccio:
- Arrange the very thinly sliced cucumber on a plate, overlapping slightly to create a carpaccio effect.
- Drizzle with extra virgin olive oil and squeeze half of the lemon juice over the cucumber slices. Season with a little salt and pepper.
- Set aside to marinate while you prepare the other elements.
- Make the Rå Raka (Swedish Potato Pancakes):
- Grate the potatoes and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
- Heat a frying pan with a bit of oil over medium-high heat. Form the grated potatoes into small pancake-like shapes and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove from the pan and drain on paper towels. Season with salt.
- Prepare the Lemon Crème Fraîche Sauce:
- In a small bowl, mix the crème fraîche with the remaining lemon juice. Stir well to combine and season with salt and pepper to taste.
- If desired, you can add a little zest from the lemon for extra flavor.
- Assemble the Dish:
- Place the crispy rå raka on each plate. Top with the hot smoked haddock.
- Serve the cucumber carpaccio alongside the fish and drizzle everything with the lemon crème fraîche sauce.
- Optionally, garnish with some fresh dill or chives for an added touch.
This Hot Smoked Haddock with Swedish Rå Raka, Cucumber Carpaccio, and Lemon Crème Fraîche Sauce is a delightful dish that feels light and refreshing while still offering a satisfying depth of flavors. It’s a perfect blend of textures and tastes!