Herkkunuotta’s cold smoked pike roe and sour cream
Difficulty level: Average
Preparation time: 50 min + straining overnight
(not including: soy, citrus fruit, nuts, egg)
Herkkunuotta’s cold smoked pike roe is delicious by itself and it is easy to make an impressive portion when it is served, for example, with a malt tartlet filled with cold smoked salmon and strained sour cream as prepared by restaurant Smör’s Roni Toivari.
175 g wheat flour
50 g “mämmi” malt flour (malted rye flour)
90 g cold butter
1 tbsp powdered sugar
5 tsp cold water
1 tsp salt
500 g sour cream
8 slices cold smoked salmon
8 tbsp Herkkunuotta’s cold smoked pike roe
Measure out all ingredients except water into the bowl of a food processor. Mix them carefully. Add water little by little till the dough becomes consistent. Mix it still for a while. Turn the dough out to the table, knead it for a moment and add flour if need be. Roll the dough until it is thin, you can use a pasta machine to help. Cut the dough into suitable pieces and press the tartlets into moulds. Bake at 175 degrees for abt. 10 minutes depending on the size of the tartlet bottom.
Pour the sour cream into a cheesecloth and let it strain overnight. Season it and make it flexible with strained whey when needed. Pack it into a piping bag.
Pipe sour cream to the bottom of the tartlet. Cover the sour cream with thin slices of cold smoked salmon. Spoon cold smoked pike roe in the middle of the tartlet. Garnish the portion with sprigs.
See all the recipes created for Herkkunuotta:
- Herkkunuotta’s chargrilled whitefish and onion
- Fish circle of Herkkunuotta’s whitefish
- Lapland potatoes and Herkkunuotta’s cold smoked pike roe