|about 15||allspice berries|
|about 6 dl||water|
|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|
|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.