Around the world in 80 dishes No.8: Sweden

Global kitchen


Sweden: Dill hotcakes with kiln-roast salmon by Miranda Gardiner





Ingredients to make 10 hotcakes

250g kiln-roast salmon



For the hotcakes

250g ricotta, at room temperature

170ml milk

4 eggs, separated

150g plain flour

Pinch of salt

1 teaspoon baking powder

1 heaped tablespoon fresh dill, chopped

50g butter



For the dill dressing

1 heaped tablespoon fresh dill, chopped

Juice and grated zest of lemon

500ml sour cream

Salt and pepper





Method



On a Scandinavian road trip, we ate the freshest kiln-roast salmon at a restaurant perched by Lake Vänern in Sweden. The area is also famous for its pike, some whose heads live on, long after their bodies have been devoured, in artful stuffed and varnished displays.

To make the dressing, mix the fresh dill, the lemon juice and zest into the sour cream. Add salt and pepper, moderating to individual taste. Put the dressing to one side while you make the hotcakes.

In a large mixing bowl, whisk the ricotta until lump-free, then incorporate the milk and egg yolks. Sift the flour, salt and baking powder together into the mixing bowl, whisking as you go.

In a separate bowl, whisk up the egg whites until foamy, then fold them into the ricotta mixture with the rest of the chopped dill. Place a frying pan that has been wiped with butter (I use a piece of butter wrapper, kitchen roll, or a pastry brush for this) over a moderate heat. Fry the hotcakes, two at a time. Luckily, they have a tendency to form their own perfect circles (or ovals, depending on the quantity of mixture ladled in). They take about 2-3 minutes a side to cook.

It troubles me to say, 'plate up' in the manner of so many pseudo TV chefs, but that's exactly what you need to do at this point, in assembling the three elements to finish the dish.

On each warm plate, place two hotcakes, a generous spoonful of dill sauce and some fat flakes of the kiln-roast salmon. The hotcakes will cry out for an accompanying glass of champers.



'Teaching Dad to Cook Flapjack – Simple Recipes from a Family Life' by Miranda Gardiner (Hardie Grant, £20)

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