Mängd: Serves 4
Preheat the oven to 175°C/350°F/Gas 4. Arrange the cheese in small piles on a baking tray covered with oven paper. Bake until they are golden brown, approx. 5-10 mins. Remove and use as a tasty garnish with the soup. Fry the shallot in butter in a saucepan until it is soft. Pour in the chicken stock and add the peas. Bring to the boil and simmer for about 1 min. Purée the soup. Add crème fraiche and season with salt and pepper. Serve the soup with a dollop of whitefish roe, grated horseradish and a sprig of dill. Sprinkle with freshly milled black pepper and serve with the Västerbottensost brittles.