Potato cakes with roe

Rårakor med löjrom

Potato cakes with roe

Swedes love roe, sometimes called caviar, and this is a delicious simple way of serving it. Don’t be scared of frying the potato cakes because they are really easy to cook and don’t need much attention.

Traditionally caviar really only applies to roe from wild sturgeon in the Caspian and Black Seas, but in many countries any roe is referred to as caviar. Kalix löjrom, vendace roe, is considered the best roe available in Sweden. It is harvested from the Bothnian Bay archipelago in northern Sweden and is the only Swedish product with the European Union’s Protected Designation of Origin (PDO). Not surprisingly, it is extremely expensive and not easy to find in the UK. It is usually sold frozen, but you can dig it out with a spoon without thawing it. (You don’t need much: I met a lady who claimed to have defrosted a tub and refrozen it 60 times!)John Duxbury



•  Serve the potato cakes with fried bacon and lingonberries instead.

•  Roe should be served with mother of pearl spoons to avoid tainting the taste of the caviar.


100 g (4 oz) roe, preferably Kalix löjrom
1   red onion, finely chopped
120 ml (½ cup) crème fraîche or gräddfil
4   lemon wedges
4   small sprigs of dill

Potato cakes

600 g (1½ lb) waxy potatoes
    salt and freshly ground black pepper
2 tbsp   butter
1 tbsp   vegetable oil


1. Thaw the roe in the fridge overnight. If it is a bit watery, rinse and drain.


2. Peel the potatoes and coarsely grate them. Put them in a bowl of water to prevent them from going brown.

3. Add half of the butter and half of the oil to a frying pan over a medium heat.


4. When the butter turns golden brown and is almost smoking, drain about a quarter of the potatoes in a sieve and then spread them out in the pan to make two potato cakes. Push the mixture down with a spatula so that they are fairly thin and about 5 cm (2”) in diameter. Fry for about 4 minutes per side until golden brown and crispy. Remove from the pan, pat dry with kitchen paper and then keep warm.


5. Repeat with the rest of the mixture, adding more butter and oil if necessary.

6. To serve, put two potato cakes on each plate, top with the roe, finely chopped red onion, crème fraîche, a lemon wedge and garnish with some dill.


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