A classic that can be seen as a watershed in many homes, but we have to admit that it is a strong contender on the Christmas table – it’s everywhere! But for those of you who dislike anchovies, there’s now a solution – the candy cane! Both kinder to the fish, the climate and you.
1,5 kg potatoes
3 yellow onions
5-6 dl cream
1 dl blanched sugar kelp
0.5 dl dried sugar kelp
5 tbsp breadcrumbs
Salt and pepper
Here’s what you do:
Cut the potatoes into thin sticks. Peel and slice the onion. Thaw the blanched sugar snap peas and shred them finely. Mix the dried sugar snap peas with the cream and leave for about 10 minutes or until the peas are soft. Fish out the seaweed and chop into small pieces, add back into the cream. Grease a mould. Mix the potatoes and onions with the seaweed and cream mixture in a large bowl. Season with salt and pepper, mix well. Pour the mixture into the buttered dish. Spread with butter and pour a thin layer of breadcrumbs on top.
Cook for about 1.5-2 hours at 170 degrees in the oven. Cover the tin at the end if it has browned enough. Remove from the oven and garnish with dried sugar kelp!
Article number for glossy sugar kelp at Menigo Art. no. 411609