1 onion
50 g leek
1 carrot
50 g butter
8 potatoes
about 15 allspice berries
3 bay leaves
2 tsp salt
about 6 dl water
2-2.6 dl  cream
about 1.5 kg  skinned burbot, sliced into pieces of equal size
2 tbsp finely chopped dill

Burbot liver spread on toast

about 100 g  boiled burbot liver
  red onion
  black pepper
  traditional sweet rye bread


Clean the fish and cut it up into pieces. You can also ask the fishmonger to scale and gut the burbot for you. Dice the onions and slice the carrots. Melt the butter in a saucepan and sauté the vegetables. Add the diced potatoes, allspice berries, bay leaves, salt and water. Cook for about 15 minutes until the potatoes are nearly ready. Add the fish and cook for about 5 minutes. Add the cream and the dill. Bring to the boil.

Boil the burbot liver in salted water for about 5 minutes. Allow the liver to cool. Dice the liver and the red onion. Chop the chives and the dill. Mix the ingredients and season with pepper and salt. Spread some smetana on the bread and add some liver and onion mix on top.

Catch a fish! Tasty white burbot is a wild lake fish that is caught especially in winter. Its liver and roe are well-appreciated treats.