Butter-fried Hash Browns with Creamy Salmon Paste, Lumpfish Roe and Crispy Västerbottensost Cheese


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This simple yet delicious recipe can fill any day with a sense of extravagance. It works equally well as a starter, main course or light snack. The creamy salmon paste can be prepared in advance and the hash browns can be grated directly into the frying pan. A quick and easy meal much appreciated by guests. The flavorful Västerbottensost cheese complements the smoked salmon perfectly and when served together with the butter-fried hash browns, cannot be more delicious!


Serves 4

Hash Browns:
1 kg potatoes

Creamy Salmon Paste:
100 ml crème fraîche
100 ml mayonnaise
60 g cold-smoked salmon
60 g warm-smoked sided salmon fillet
1 Tbsp. red lumpfish roe
1 cold hardboiled egg
10 g Västerbottensost cheese

Västerbottensost brittles:
Västerbottensost cheese

Cold-smoked salmon
Red lumpfish roe
Red onion
Grated Västerbottensost cheese

Preheat the oven to 175°C, lay parchment paper onto a baking tray and make small mounds of finely grated Västerbottensost cheese, bake the cheese in the oven for approx. 5-7 minutes. Allow to cool completely then peel them from the paper.

Mix the crème fraîche and mayonnaise in a bowl. Finely chop the cold-smoked salmon and crumble the warm-smoked salmon, mix both salmon types into the bowl. Chop the egg and mix in. Add the lumpfish roe and sprinkle over some finely grated Västerbottensost cheese.
Use the rougher side of the grater to grate the potatoes, season with salt and fry a little at a time in a frying pan on medium heat with a large knob of butter. Fry the hash browns on both sides until they take on a nice golden color.

Place the hash browns on a platter and dress with cold-smoked salmon, the creamy salmon paste, lumpfish roe, finely chopped red onion, finely grated Västerbottensost cheese and, finally, the Västerbottensost cheese brittles and a small sprig of dill.

This recipe was created, photographed and styled by Victoria Willén, who runs the food blog Victorias Provkök.

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