Potato rösti, lingonberries and smoked pork belly

Ingredients:

Potato rösti:

• 400 g potato noodles
• 40 g leek (white part)
• 3 tbsp potato starch
• 2 eggs
• 30 g butter (melted)
• Salt and black pepper

Smoked pork belly:

• 80–160 g per person

Marinated lingonberries

• 200 g lingonberries (frozen)
• ½ red onion, finely chopped
• 2 tbsp sugar
• ½ bunch chives, finely chopped
• 2 tbsp olive oil
• Salt and black pepper

Mustard crème fraîche sauce:

• 4 tbsp crème fraîche
• 1 tbsp smooth Dijon mustard
• 1 tsp lemon juice or other acid
• Salt to taste

Preparation:

Potato rösti

1. Mix the potato noodles, finely chopped leek, potato flour, eggs and seasonings.
2. Divide the mixture into 4–5 portions. Shape into patties and squeeze out excess liquid.
3. Fry the röstis in plenty of butter on both sides until golden brown.
4. Finish cooking in the oven at 180 degrees for about 6–10 minutes.

Smoked pork belly

1. Cut the smoked pork belly into 5 mm thick slices.
2. Fry in a cold pan and slowly heat to medium heat.
3. Turn when the first side is nicely browned.
4. Fry until crisp and transfer to paper towels to drain excess fat.

Marinated lingonberries

1. Mix the lingonberries, red onion, sugar, salt, black pepper and olive oil in a bowl.
2. Let marinate in the refrigerator, covered, for 2–4 hours.
3. Add the chopped chives just before serving.

Mustard creme fraiche sauce

1. Whisk all ingredients lightly until fluffy.
2. Season with salt and adjust the amount of mustard or acidity to taste.

Recipe: Kari Julin / Culinary Team of Finland. Culinary Team of Finland.