Bleak roe is a Swedish delicacy and is traditionally served with toast, crème fraiche or sour cream and chopped onions. Many restaurants also serve it with mini pancakes or on egg halves.
Ingredients 4 servings
12 g (0.42 oz) fresh yeast
250 ml (8.45 fl oz) milk
400 g (14.11 oz) wheat flour
4 g (0.14 oz) sugar
7 g (0.25 oz) salt
50 g (1.76 oz) butter, unsalted
Add the yeast to the cold milk and stir to dissolve it.
Add all the other Components and knead for 8 minutes.
Cover the bowl and let the dough rise for 1 hour.
Grease a loaf pan with soft butter.
Press and fold the dough gently and shape it into a log.
Put the dough into the loaf pan, cover and let it rise for 1 hour. Preheat an oven to 175° C (347 degrees Fahrenheit).
Bake the loaf for 20 minutes or until the bread has an inner temperature of 94° C (201.2 degrees Fahrenheit).
Let the loaf cool down before slicing it into 7 mm slices.
Cut the onions very fine.
Toast the bread
Plate one quenelle of bleak roe, one quenelle of sour cream and one stack of onions.
Split 4 toasts in half and stand them on the plates.
Cut 4 toasts into small squares and place them on the plates.
Decorate the small toast squares with the dill sprigs.