pastry:
125 g/41⁄2 oz butter
225g/8 oz plain flour
1 tbsp water
filling:
150 g/5 oz grated Västerbottensost
3 eggs
200 ml/7 fl oz double cream
1 pinch salt
1 pinch pepper
roe mix:
1 fennel bulb or 1⁄2 cucumber
Juice of 1 lime
3 tbsp whitefish roe
100 ml/3 1⁄2 fl oz crème fraiche
Small pinch black pepper
1 tbsp finely chopped dill
Preheat the oven to 225°C/425°F/Gas 7. Mix the ingredients for the pastry. Chill the pastry for at least 1 hour. Use the pastry to line a pie dish, prick base with a fork and bake blind for approx. 10 min. Whisk eggs and cream, add cheese. Season with salt and pepper. Pour the cheese mixture into the pastry case and bake for approx. 20 min until the pie filling is set. Allow to cool. Divide the fennel in the middle and remove the root. Shred the fennel very thinly and mix with the lime juice. Add whitefish roe, crème fraiche, a little black pep- per and dill.
Serve the pie with the roe mix.
