Frida Ronge's potato salad

Fresh potato salad with seaweed caviar, seaweed oil, lemon & sour cream 

4 people as a starter

  • ½ kg fresh potatoes
  • About 50-100g fresh kombu/sugar kelp, more seaweed = more seaweed flavour 
  • 1 lemon
  • 1 1/2 dl sour cream (add a few drops of oak smoked water or oak smoked salt)
  • 4 lettuce leaves
  • 30 g seaweed caviar
  • 2 dl cooking oil
  • a few sprigs of dill
  • 1 tbsp cold-pressed rapeseed oil 
  • Seaweed salt 
  • 50 g various seaweeds, e.g. wakame, goma wakame, sea lettuce, sugar kelp, reed rind, seaweed, nori, seaweed pearls, aonori, seaweed salad
  • 1 dl cornstarch

Seaweed oil

Do this:

Heat 2 dl of cooking oil to 70 degrees. Add 50-100g sugar kelp, set aside and leave for a minute. Blend the olive oil in a jug blender and add the spinach. Blend until the oil turns green, then strain the oil through a chinoise.

Boil the potatoes with the leftover seaweed and salt. 

Toss romaine, goma wakame, sugar kelp or sea lettuce in cornstarch and deep fry in 170 degree oil until crispy, remove and place on paper and salt.

Cut the potatoes into slices, drizzle with the sour cream and top with various seaweeds, seaweed pearls, lettuce leaves, lemon zest and dill, finish with seaweed oil, (cold-pressed rapeseed oil) and perhaps seaweed salt. 

Recipe & picture from Frida Ronge

Order the book Plocka seaweed & Strandväxter and learn more about which seaweed species you can eat in Sweden.

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