Lumpfish roe

    Cleaning of lumpfish roe
    The roe is held together by obstacles, these are removed by putting the roe in a bowl with a some water and salt. Then whisk gently all the obstacles ontil all the obstacles stuck in the whisk. Take the obstacles off the whisk and repeat this a couple of tomes. Put the roe in a sieve, so all the water runs off.
    Then season the roe with salt, and the nits ready to serve.
    The roe is stored in the refrigerator and can last 2-3 days.
    Lumpfish roe with nettle blinis, crème fraiche and herbs
    Serves 4
    400 g lumpfish roe, rinsed
    1 dl crème fraiche
    4 handfuls of blended herbs (nasturtiums, watercress, pea shoots, chervil)
    Blini Dough
    2 dl whole milk
    20 g yeast
    75 g buckwheat flour
    75 g fine bread flour
    1 egg
    A little salt
    20 tbsp butter
    100 g chopped, blanched nettles (if you can’t find nettles, you can also use spinach)

    Warm milk in a pot and scatter the yeast into the warm milk. Take care that the milk isn’t too warm, as that can “kill” the yeast cells.
    Add the buckwheat flour, bread flour, salt and egg yolk into the milk and mix it into a soft dough.
    Add the chopped nettles and melted butter to the dough.
    Let the dough rest for 30 min. on the counter.
    Whisk the egg whites until stiff and carefully fold into the dough.
    Start with a little oil on the pan and add small lumps of dough. Fry the small blinis, continuing until all of the dough is used up.
    Top the warm pancakes with crème fraiche, lumpfish roe and herbs. Garnish with sea salt and fresh ground pepper.