serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 750 g potatoes
- Salt and black pepper
- 50 g butter
- Crème fraîche, hot smoked salmon, finely chopped red onion, finely shredded dill, to serve
- Fish roe (optional), to serve
Instructions
- Peel the potatoes and coarsely grate them on a box grater. Place the grated potatoes into a piece of muslin cloth and squeeze out as much liquid from the potatoes as possible. Combine the grated potato, about a teaspoon of salt and a little pepper in a large bowl and toss to combine.
- Heat a large frying pan over medium heat and add 1 tbsp butter. Sprinkle grated potato into the pan to around the size of the råraka you want to make, but don’t press the potato down. Cook for about 5 minutes, then press down the potato and mould into a roughly round shape. Cook for a further minute, then flip and cook for another five minutes, or until crisp. Repeat with the remaining potatoes.
- Serve the råraka with crème fraîche, salmon, onion and dill. In Sweden, this would often be served with fish roe, so you can add some of that if you like, too.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
