Crispy Fried Potatoes with Caviar
Rinse and peel the potatoes and cut with a spiral cutter into long thin spirals.
(Alternatively, use a vegetable peeler to cut long thin pieces from the potatoes.)
Shape 4 long rolls of aluminum foil, each about 3 cm (approximately 1-inch) in diameter. Heat the oil in a deep-fryer or deep saucepan to 180°C (approximately 350°F).
Wrap the potato spirals around the aluminum foil rolls to create a long potato snake.
Working in batches, drop the potato wrapped foil into the oil and fry until golden brown. Lift the snake out of the oil with a slotted spoon, drain on paper towels and when slightly cooled, remove the aluminum tube carefully. Repeat with the remaining potatoes.
Rinse the dill, shake dry. Spoon the sour cream and the caviar decoratively on 4 plates. Fry the potato snakes a second time until crisp and cooked through, drain, season with salt and arrange on the plates, sprinkle with dill and serve warm.
Löjrom = Swedish caviar.
It is made from the vendace, a type of salmon.