What you find here is most probably not at all what you think of when you hear the word nachos (unless you’re a Swedish alien like myself) but I couldn’t think of a better way to describe this dish. Either way it’s the perfect summer sharing starter or party snack food with a Swedish touch.

A layer of oven roasted potatoes is topped with vegan creme fraiche and vegan caviar and then sprinkled with finely chopped red onion and dill. This is Swedish summer on a plate, the vegan way. I hope you will enjoy!

Also check out my other party snack recipes that were featured alongside this one in this youtube video; kimchi lettuce cups, antipasti skewers and kombucha pimms cup mocktail.

Malin x

Swedish Skagen Potato Nachos

Serves 4 as a snack or appetizer.

INGREDIENTS:

4 medium sized / 600 g potatoes

1 tbsp rapeseed oil

0,4 cup / 100 ml vegan creme fraiche or sour cream

5 tbsp / 50 g vegan caviar

0,25 / 50 g red onion

3 fresh dill fronds

0,25 lemon, zest only

Sea salt flakes, to taste

METHOD:

Preheat the oven to 200 degrees celsius.

Clean your potatoes and pat them dry with a tea towel. Slice them into rounds, roughly 3-4 mm thick. Place the slices on a lined oven tray and drizzle with oil and season with salt. Toss to coat and then spread them out into an even single layer. Roast in the preheated oven for roughly 20 minutes, flipping halfway through, or until they are golden and cooked through.

Allow the potatoes to cool slightly and then layer them on a serving plate. Finely chop the red onion and pull the smaller fronds off from the dill stem and then discard it.

Dollop the vegan creme fraiche and vegan caviar onto the potatoes. Sprinkle the chopped red onion and dill over the plate and use a microplane to grate the lemon zest over the top as well. Finish with a sprinkling of flaked sea salt.

appetiser party party food party snack potato seafood starter summer vegan seafood