Løjrom "Kalix" (*) with lightly salted cod and cream of horse radish

10 settings

Lightly salted cod
500 grammes of cleaned cod fillet
50 grammes fine sea salt
freshly ground white pepper

120 grammes Løjrom "Kalix"

Cream of Horse Radish
2 decilitre creme fraiche
3-5 horse radish
a little lime juice

1 cucumber
2 large blood grapefruits
1 bunch of dill


Procedure
The cod fillets are sprinkled with salt and freshly ground white pepper all the way round and are placed to cool until the following day. Then cut them in 10 equally sized pieces upon which 12 grammes of løjrom "kalix" is placed on each.

The creme fraiche is blended with the finely sshredded horse radish and placed to cool until the next day. Sieve it and taste with lime juice, salt and freshly ground white pepper. The cucumber is cut up in small squares and the blood grape into fillets.

Serve around the cod together with the cream of horse radish and the dill

(*) roe from a fish named Løje found mostly in Swedish waters