Swedish Tapas (Gluten & Oil Free)

We have a classic dish named “Råraka” in Sweden. It’s a potato hash that can be served either as a starter or main dish. The classic topping is with pork and lingonberries or creme fraîche and fish roe. Since I love making finger food and small pre-dinner bites I thought I turn this Swedish classic into small tapas with three different toppings.

These tapas are very easy to make and are really delicious. I chose to make them with light and fresh toppings that are summery but that also can be served during autumn and winter.

Ingredients for these Swedish Tapas:

  • Potatoes
  • Chanterelles
  • Red onion
  • Water
  • White wine vinegar
  • Stevia (or regular sweetener)
  • Avocado
  • Lemon
  • Shrimps
  • Chives
  • Creme Fraîche
  • Fish roe
  • Dill

Swedish Tapas (Gluten & Oil Free)

Tasty small tapas made out of råraka (potato hash)
Course Appetizer, Finger Food, Snack, Starter
Cuisine Swedish
Keyword Easy, Grain Free, Healthy, Oil, Oil Free
Prep Time 10 minutes
Cook Time 10 minutes


For the råraka (potato hash)

  • 4 Potatoes peeled and grated
  • 1 tsp Salt

Topping 1

  • 10-15 Chanterelles cleaned and cut in smaller pieces if big
  • 1 small Red onion thinly sliced
  • 1 dl Water
  • 1 dl White wine vinegar
  • 1 tsp Stevia granular sugar (or regular sugar)

Topping 2

  • 1/2 Avocado mashed
  • 1/4 Lemon juiced
  • 10 Shrimps peeled
  • Chives chopped

Topping 3

  • 4-5 tsp Creme fraîche or kvarg
  • 4-5 tsp Fish roe


  • Start by adding water, white wine vinegar and sugar in a pot and bring to a boil.
  • Lower the heat, add the sliced red onion and let it shimmer for 2-3 minutes. Then let it cool meanwhile you prepare the rest.
  • Preheat two nonstick pan over medium heat.
  • Fry the chanterelles in one pan until golden and soft.
  • Grate the potatoes and mix with salt.
  • Form small patties and fry for 2-3 minutes on each side, until golden brown. Don't flip too early else they will break.
  • Top the hash brownie with the three different toppings.