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:
- Red onion
- White wine vinegar
- Stevia (or regular sweetener)
- Creme Fraîche
- Fish roe
Swedish Tapas (Gluten & Oil Free)
For the råraka (potato hash)
- 4 Potatoes peeled and grated
- 1 tsp Salt
- 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)
- 1/2 Avocado mashed
- 1/4 Lemon juiced
- 10 Shrimps peeled
- Chives chopped
- 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.