Recipe SCOTT’S EPICUREAN | Images ASHLEE DECAIRES

One of our more popular dishes, Rårakor are Swedish potato pancakes, similar to rösti. Akvavit (also known as aquavit) is a Scandinavian spirit flavoured with a distinctive hint of caraway and dill among the herbs and spices. You’ll need to allow at least two days to cure the salmon.

Serves 4–6

Salmon Gravlax

small side of salmon (800g–1kg), skin on and pin boned
1 cup fresh dill
1 tbsp akvavit

Cure mix:
3 tbsp sugar
3 tbsp salt
1 tsp ground white pepper

To cure salmon, chop dill and coat the top of the salmon fillet. Sprinkle akvavit on top. Combine cure mix ingredients together and sprinkle about a third onto a tray or dish large enough to hold the side of salmon. Place salmon, skin down, on top. Sprinkle remaining cure mix on top of salmon.

Wrap in cling film and place a second tray and a weight on top. Place in fridge to cure. This will take 2–4 days with the thinner tail end curing faster. Once cured, the salmon will last 7–10 days.

Rårakor

2 medium Agria potatoes
3 eggs
2–3 tbsp standard flour or rice flour
salt and white pepper to taste
butter or oil to fry

To make the rårakor, cook the potatoes with skin on in boiling salted water. Once cooked, drain and remove skins. Leave to cool.

Once cool, coarsely grate potato and gently mix with beaten eggs, adding salt and ground white pepper to taste and flour. Shape into circular rounds (say 2 small per person or 1 large per person). Fry rårakor in butter or oil until golden brown and crispy on both sides.

To Serve
4–6 tbsp crème fraiche
1 tbsp wholegrain mustard
4–6 poached eggs as required
finely chopped chives or spring onion

Combine crème fraiche and mustard. Poach eggs. Slice salmon thinly.

Serve rårakor topped with sliced salmon gravlax, poached egg and mustard crème fraiche and a sprinkle of chives or spring onion.

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