Caviar from Kalix on rye bread
Kalix löjrom på rågbröd
This is an easy and attractive appetiser for a party. It can be made with any caviar or roe, but it is best made with Kalix löjrom ("Caviar of Kalix"). It is popular at anytime of year, although it is especially nice when served at posh Christmas parties. Christer Frånlund
• Any good quality rye bread can be used. For instance try our recipe for Danish rye bread.
• If you can't get any gräddfil use soured cream instead.
• Outside of Sweden, Kalix löjrom is usually marketed as "Caviar of Kalix".
• Outside of Sweden Kalix löjrom is normally sold frozen. As it is quite expensive (about £20 per 100 g), I recommend letting it defrost slightly, removing what you need and returning the rest to the freezer. I met a Swedish lady who claims to have done this 60 times with one tub of Kalix löjrom!
• These can be prepared in advance, but it is best if you leave the final assembling until an hour or so before they are required so that the bread doesn't become soggy.
|4 slices||rye bread|
|180 ml||(¾ cup)||gräddfil or soured cream|
|½||red onion, very finely chopped|
|lemon juice, optional|
|white pepper, to taste|
|200 g||(7 oz)||Kalix löjrom ("Caviar of Kalix")|
|dill, to garnish|
1. Remove the crusts from the bread and cut into circles, triangles or heart shapes. Butter the bread if desired.
2. Mix the gräddfil and red onion. Add a little lemon juice and some freshly ground white pepper to taste. (As the Kalix löjrom is a bit salty you probably won't need any salt.)
3. Spread the mixture over the bread.
4. Top with Kalix löjrom and a sprig of dill. Serve with champagne!
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