A traditional Swedish recipe, particularly good with seafood

Serves 4-6

Kindly contributed by Kicki Stiernspetz, Umeå, Sweden

Ingredients

Anchovy fillets: 50g can
Onions: 2 medium
Garlic: Single small clove
Seagreens® Culinary Ingredient: 30 g (1.5 tbsp)
Poatoes: 1.5 kg (3 lbs )
Whipping cream: 426 ml (15 fl oz)
Ground black pepper: 1.25 g (Quarter teaspoon)
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder

Method

1. Preheat oven to 190°C (375°F or Gas Mark 5). Peel and thinly slice the onions. Drain the anchovy oil into a frying pan and cook the onions over a medium heat for 5 minutes
2. Add the anchovy fillets and continue cooking for a further 5 minutes until the anchovies are softened to a purée and mixed with the onions (Vegetarians can omit the anchovies)
3. Add the cream and bring just to the boil. Remove from heat
4. While the onion mixture is cooking, peel and cut the potatoes into thick matchsticks (a special blade and a food processor is easiest)
5. Transfer the prepared potatoes to a bowl, mix in the Seagreens® Culinary Ingredient and pepper, add the onion mixture and thoroughly combine all the ingredients
6. Put into a baking dish and level the surface. Cook near the top of the oven for about 1 hour until the potato slices are tender and the surface edges are turning a delicate golden brown. Do not allow to bake crisp
7. Serve and mill Seagreens® Salad & Condiment from a grinder to taste, as you might add salt or pepper