Ingredients with Measurements:
- 1 pre-made tart shell
- 1 cup of Kalix Löjrom (Swedish caviar)
- 1/2 cup of crème fraîche
- 2 tablespoons of freshly grated horseradish
- 1 tablespoon of lemon juice
- 1 tablespoon of chopped chives
- Salt and pepper to taste
Special equipment needed:
- Pastry brush
- Mixing bowl
- Whisk
- Small spoon
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Place the pre-made tart shell on a baking sheet and brush the inside with a beaten egg.
3. Bake the tart shell for 10 minutes or until lightly golden brown.
4. In a mixing bowl, whisk together the crème fraîche, grated horseradish, lemon juice, chopped chives, salt, and pepper.
5. Spoon the mixture into the tart shell and spread it evenly.
6. Top the mixture with the Kalix Löjrom, using a small spoon to distribute it evenly.
7. Cover the tart with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 180
Fat: 12g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 290mg
Carbohydrates: 9g
Fiber: 0g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- If you can't find Kalix Löjrom, you can substitute it with any other type of caviar or roe.
- If you can't find crème fraîche, you can substitute it with sour cream or Greek yogurt.
- If you can't find fresh horseradish, you can substitute it with prepared horseradish.
Variations:
- You can add chopped smoked salmon or trout to the mixture for a smoky flavor.
- You can substitute the chives with dill or parsley for a different herb flavor.
- You can add a teaspoon of honey to the mixture for a touch of sweetness.
Tips and tricks:
- Make sure to brush the inside of the tart shell with a beaten egg before baking to prevent it from getting soggy.
- Use a small spoon to distribute the Kalix Löjrom evenly on top of the mixture.
- Refrigerate the tart for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This tart is best served cold and does not need to be reheated.
Presentation ideas:
Serve the tart on a platter with a sprig of fresh herbs on top.
Garnishes:
Garnish the tart with additional chopped chives or a dollop of crème fraîche.
Pairings:
This tart pairs well with a crisp white wine or champagne.
Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.
Troubleshooting advice:
- If the tart shell becomes too brown while baking, cover it with foil to prevent it from burning.
- If the mixture is too runny, add more crème fraîche or refrigerate it for a longer period of time.
Food safety advice:
Make sure to refrigerate the tart immediately after making it and do not leave it out at room temperature for more than 2 hours.
Food history:
Kalix Löjrom is a type of Swedish caviar that comes from the Kalix River in northern Sweden. It is known for its delicate flavor and texture.
Flavor profiles:
This tart has a creamy and tangy flavor from the crème fraîche and lemon juice, with a slight kick from the horseradish. The Kalix Löjrom adds a salty and briny flavor.
Serving suggestions:
Serve this tart as an appetizer at a dinner party or as a special treat for a brunch or lunch gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Swedish