{"id":80,"date":"2015-12-25T14:08:15","date_gmt":"2015-12-25T13:08:15","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=80"},"modified":"2016-01-02T15:56:46","modified_gmt":"2016-01-02T14:56:46","slug":"lojrom","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/lojrom\/","title":{"rendered":"L\u00f6jrom = F\u00f6rr\u00e4ttsguld"},"content":{"rendered":"

Puh, s\u00e5 var julst\u00f6ket \u00f6ver. Men det \u00e4r bara att andas djupt, ladda om och raskt kasta sig in i middagarnas rike. Inte blir det varje dag precis, men n\u00e5gra trer\u00e4tters klarar vi av mellan jul och ny\u00e5r.<\/strong><\/p>\n

Ni vet, n\u00e5gra v\u00e4nner kommer \u00f6ver, och en k\u00e4r gammal onkel, och den d\u00e4r underbara grannen som f\u00f6rser oss med \u00e4pplen, vinb\u00e4r, kantareller och allt m\u00f6jligt trevligt.<\/p>\n

Av julbordet \u00e5terst\u00e5r inte s\u00e5 mycket<\/strong> s\u00e5 det \u00e4r bara att b\u00f6rja om. Men nu \u00e4r temat ett annat. Jag funderar f\u00f6rr\u00e4tt och fingrar p\u00e5 en burk guld. Kalixguld! Fick en burk av en ortsbo tillsammans med fiskehistorien. Under fem intensiva veckor ska hela \u00e5rets l\u00f6jromssk\u00f6rd in.<\/p>\n

Man arbetar natt och dag<\/strong> med n\u00e5gra f\u00e5 timmars uppeh\u00e5ll. Tonvis av sikl\u00f6ja ska h\u00e4mtas fr\u00e5n havet. Honorna ska skiljas ut, rommen ska tas tillvara, vispas, sk\u00f6ljas, sk\u00f6ljas igen, och till sist saltas. Och fort ska det g\u00e5. Man har bara ett dygn p\u00e5 sig mellan f\u00e5ngst och saltning. Alla \u00e4r med och hj\u00e4lper till. Hela byar jobbar dygnet runt. F\u00f6r det g\u00e5r \u00e5t m\u00e5nga h\u00e4nder till ett arbete som maskiner inte klarar.<\/p>\n

Och nu har jag den h\u00e4r.<\/strong> En hel burk av den finaste l\u00f6jrommen. Allra b\u00e4st \u00e4r den serverad p\u00e5 enklaste vis. En rej\u00e4l sked p\u00e5 en tunn, frasigt sm\u00f6rstekt skiva surdegsbr\u00f6d. En liten klick creme fraiche och ytterst finhackad r\u00f6d l\u00f6k. Inget mer. Inte ens citron.<\/p>\n

Men ibland vill man g\u00f6ra sig till.<\/strong> Visa lite ambition. G\u00f6ra n\u00e5got extra. D\u00e4rf\u00f6r inleds kv\u00e4llens onkelmiddag med en l\u00f6jromsdriva p\u00e5 minism\u00e5 v\u00e4sterbottenpajer.<\/p>\n

Tycker ni ska testa. De \u00e4r alldeles ljuvliga!<\/p>\n

 <\/p>\n

Minipajer med v\u00e4sterbotten och l\u00f6jrom (8 st sm\u00e5)<\/strong><\/h2>\n

Jag g\u00f6r pajerna i sm\u00e5 aluminiumformar. De blir lagom f\u00f6rr\u00e4ttsstora och sl\u00e4pper formen utan problem.<\/p>\n

Pajskal<\/strong><\/p>\n

    \n
  • 1 \u00bd dl vetemj\u00f6l<\/li>\n
  • 75 g sm\u00f6r<\/li>\n
  • salt<\/li>\n
  • 2 tsk iskallt vatten<\/li>\n<\/ul>\n
      \n
    1. Men matberedare \u00e4r jobbet gjort p\u00e5 20 sekunder. L\u00e4gg mj\u00f6l sm\u00f6r och en nypa salt i beredaren. K\u00f6r till smulor. H\u00e4ll p\u00e5 vattnet och degen g\u00e5r snabbt ihop till en klump. Plasta och kyl minst en timme.<\/li>\n
    2. N\u00e4r det \u00e4r dags att \u00e4ta ska degen f\u00f6rgr\u00e4ddas lite f\u00f6r att bli frasig. Kavla ut degen och sk\u00e4r eller stansa ut bitar som passar att kl\u00e4 formarna med. Picka botten med en gaffel och st\u00e4ll dem i frysen. Hit kan du f\u00f6rbereda i god tid.<\/li>\n
    3. N\u00e4r det \u00e4r dags att servera v\u00e4rmer du ugnen till 200 grader. In med formarna. Efter ca tio minuter b\u00f6rjar de f\u00e5 f\u00e4rg, ta ut och fyll dem.<\/li>\n<\/ol>\n

      Fyllning<\/strong><\/h4>\n
        \n
      • 125 g riven v\u00e4sterbottenost<\/li>\n
      • 1 dl creme fraiche<\/li>\n
      • 2 msk gr\u00e4dde<\/li>\n
      • 1 \u00e4gg + 1 \u00e4ggula<\/li>\n
      • en doft cayennepeppar<\/li>\n<\/ul>\n
          \n
        1. R\u00f6r ihop ingredienserna och fyll de f\u00f6rgr\u00e4ddade skalen. Gr\u00e4dda pajerna 12-15 minuter. H\u00e5ll koll s\u00e5 att de inte br\u00e4nns. L\u00e5t dem svalna innan servering. Godast \u00e4r de ljumma<\/li>\n<\/ol>\n

          On top<\/strong><\/h4>\n
            \n
          • 150 g l\u00f6jrom<\/li>\n
          • creme fraiche<\/li>\n
          • r\u00f6dl\u00f6k<\/li>\n
          • gr\u00e4sl\u00f6k<\/li>\n<\/ul>\n
              \n
            1. Ingredienserna ska vara kalla och l\u00f6ken ska vara s\u00e5 finhackad som du bara kan. Toppa pajerna precis f\u00f6re servering.<\/li>\n<\/ol>\n

               <\/p>\n

              Eftersom jag \u00e4r ett s\u00e5dant fan av l\u00f6jrom. Och av f\u00f6rr\u00e4tter m\u00e5ste jag fr\u00e5ga. Hur ser din b\u00e4sta l\u00f6jromsr\u00e4tt ut?<\/p>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              En sked l\u00f6jrom p\u00e5 en ljummen, frasig minipaj med doft av v\u00e4sterbottenost. Guldkorn utan tvekan. Sm\u00e5, salta, fasta, vackra och helt oemotst\u00e5ndliga. Vi serverar en f\u00f6rr\u00e4tt v\u00e4rdig en kung eller en \u00e4lskad gammal onkel.<\/p>\n","protected":false},"author":152,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63],"tags":[40,41,43,42],"yoast_head":"\nL\u00f6jrom = F\u00f6rr\u00e4ttsguld - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"En sked l\u00f6jrom p\u00e5 en ljummen, frasig minipaj med doft av v\u00e4sterbottenost. Guldkorn utan tvekan. 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