150 g/5 oz grated Västerbottensost
250 g/9 oz frozen peas
1 shallot, finely chopped
1 tbsp butter
500 ml/18 fl oz chicken stock
200 ml/7 fl oz crème fraiche
Salt and pepper
4 tbsp whitefish roe
2 tbsp grated horseradish dill
Preheat the oven to 175°C/350°F/Gas 4. Arrange the cheese in small piles on a baking tray covered with oven paper. Bake until they are golden brown, ap- prox. 5-10 mins. Remove and use as a tasty garnish with the soup.
Fry the shallot in butter in a saucepan until it is soft.
Pour in the chicken stock and add the peas. Bring to the boil and simmer for about 1 min. Purée the soup.
Add crème fraiche and season with salt and pepper. Serve the soup with a dollop of whitefish roe, grated horseradish and a sprig of dill.
Sprinkle with freshly milled black pepper and serve with the Västerbottensost brittles.