Instructions:
Spread the rækling on a baking sheet lined with parchment paper, drizzle with a little olive oil and sea salt, and bake at 140°C for 7-8 minutes until golden and crispy.
Wash the potatoes and place them in an ovenproof dish in a cold oven. Bake the potatoes at 180°C for about 1 hour until they are tender.
Slice the red onion into very thin strips while the potatoes are baking. Place the onion strips in a bowl. Sprinkle with salt and vinegar and toss everything together to soften the onions while keeping some of their crunch.
Wash the parsley in cold water and drain well. Pick the parsley leaves off the stems and chop them.
When the potatoes are done, take them out of the oven, cut a cross in the tops, and give them a gentle squeeze to open them up. Serve with a dollop of sour cream, crumbled crispy rækling, pickled onions, and a generous sprinkle of chopped parsley on top.
Ingredients:
- Serves 4
- 100 g rækling
- A bit of olive oil
- 4 large baking potatoes
- 100 ml sour cream (18%)
- 1 red onion (60 g)
- 4 tbsp apple cider vinegar
- ½ tsp fine salt
- ½ bunch parsley