This Scandinavian-Inspired Poutine has everything you didn't know you were missing from your poutine!
More than happy to have “Scandinavian style” extend to our fries
From sleek decor to hygge to living lagom, Scandinavian everything is having a moment. Cream sauce, smoked fish and dill, staples of Scandinavian cuisine, pair deliciously with potatoes, and, if we do say so ourselves (ahem), with fries. Did we mention that with delicate, edible flowers, this poutine is a work of art too?
Watch how it comes together here, and then scroll down for how to make it yourself!
Scandinavian-inspired Poutine
Ingredients
Fries:
- 3 large russet potatoes
- ⅔ cup grapeseed oil (or another high smoke point oil)
- Kosher salt (to taste)
- Black pepper (to taste)
Cream sauce:
- 1 tbsp unsalted butter
- 2 tbsp flour
- 1 cup fish stock
- ½ cup 35% cream
- Kosher salt (to taste)
- Black pepper (to taste)
Toppings:
- Small handful of fresh dill
- Small handful of fresh flat leaf parsley
- 1 cup cheese curds, divided
- 200g hot-smoked salmon or trout
Garnish:
- Extra fresh dill/dill flowers and flat leaf parsley
- Yellow European Mustard
- Edible pansies
Preparation
Wash potatoes and cut into ¼ inch wide fries. Soak in cold water for at least one hour or overnight, rinsing fries and changing water halfway through. This can be done the day before and refrigerated overnight.
Before baking, preheat oven to 425F degrees. Drain potatoes and dry very well on paper towel. Line a baking sheet with parchment paper, place fries on top, drizzle with oil and season generously with salt and pepper. Mix fries well with tongs or hands and spread evenly on sheet pan, making sure not to overlap.
Bake for 15 minutes, flip fries with a spatula, and bake another 10-15 minutes until crispy and brown.
While the fries bake, make your cream sauce. Add butter to a small saucepan over medium heat. Once melted, add flour and stir with a wooden spoon until golden in colour. Slowly pour in fish stock, constantly stirring, until no lumps remain, add cream and continue to stir. Once liquid has thickened remove from heat, season with salt and pepper to taste.
Once the fries are cooked, transfer them to a large bowl. Finely chop a small handful of both dill and parsley and toss with fries to coat. Add herbed fries to two serving bowls/plates and sprinkle over cheese curds, dividing evenly. Pour as much cream sauce as desired over top. Tear smoked fish into bite sized chunks and add on top.
Garnish with dill flowers, edible flowers and a few dollops of European yellow mustard.