Jansson Cheese Toast

Method

1. Peel the potatoes and cut them into 1 cm cubes. Bring water and the salt to the boil in a 18 cm pot over high heat, add the potatoes and cook for 8 min, until a skewer slides in but they don't fall apart. Drain and leave in the colander for a minute to steam dry.

   Add in this stepSmall potatoes 200 gSalt (for the cooking water) 1 tsp

   high heat

2. Finely chop the shallots. Melt a little of the butter (about a third) in a pan over medium heat and cook the shallots for 3 min until soft and translucent.

   Add in this stepSmall shallots 1Butter 6 g

   medium heat

3. In a bowl, mix the potatoes, shallots, finely chopped sprats, sour cream, half the dill and pepper, lightly crushing some of the potato with a fork so it turns creamy. Taste; if it needs more savour, add a splash of brine from the sprat tin.

   Add in this stepSwedish-style spiced sprat fillets (ansjovis) 40 gSour cream 4 tbspDill, chopped ½ tbspBlack pepper to taste

4. Heat the oven to 250 °C (top heat or grill setting). Butter one side of each slice of bread with the rest of the butter and lay them buttered side up on a tray. Spread the topping right to the edges and sprinkle with cheese. Bake on the top shelf for 6 min, until the cheese bubbles and the bread edges are crisp.

   Add in this stepSlices of rye bread 4Butter 14 gAged hard cheese (such as mature cheddar), grated 40 g

   oven

5. Scatter with the remaining dill, cut in half and serve hot.

   Add in this stepDill, chopped ½ tbsp