Vsterbotten cheese pie

Neighbourhood is the home of the Västerbotten cheese pie with mätimousse. Isn’t that a crazy combination?

Ingredients for six

Lighter pie crust

2dl cream&oil* 50g butter 4-5 dl wheat&flour 1 tsp salt olive&oil&oil;

*or 150g more butter and cream off.

Cheese pie dough

400 g grated Västerbotten cheese 4 eggs 1 tbsp potato flour 1 dl cream salt and pepper

m&aum;timousse

2 tablespoons of whitefish or rainbow trout stock 1 small red onion 1 tbsp of French cream 1 teaspoon of lemon juice 1 handful of chopped fresh dill 1 pinch of sugar white pepper

Place the butter in a terracotta/glass bowl, place the bowl in the oven and heat the oven to 200 degrees.

First mätimousse; peel and chop the red onion very finely. Then the dill. Mix with the lemon juice, French cream and spices. Spoon the last mäti into the mixture, very gently stirring. Refrigerate the mousse and place in the cupboard to set.

Pie crust
Remove the butter dish from the oven. The butter should be quite soft by now. Pour the cream and salt into the bowl. Gradually add the wheat flour. When the dough thickens, continue kneading until it is smooth. You don’t need a terribly hard dough. Add water if you want to make the dough thicker.

Find a high-sided pan, such as a loose-bottomed pan, and place it inside. Roll out the pie crust into a circle – large enough so that the edges reach high in the pan. Place the crust in the pan, tear the bottom with a fork and place in the oven for ten minutes.

Cheese pie crust
Pour the cream into a bowl. Whisk in the spices and potato flour until smooth. Break the eggs and whisk for a moment until the mixture starts to foam slightly. Grate the V & A sterbotten cheese into the batter. Remove the pre-baked pie crust from the oven, pour in the batter, knock a few times on the pan to break up any bubbles in the batter and return to the oven.

Bake the Västerbotten cheese pie for about half an hour so that the surface gets moist. After baking, let it rest in the oven for at least 15 minutes to firm up.

Serve the thawed Vösterbotten cheesecake with mousse or olives and air-dried tomatoes.

At the end of the baking time, place the pie in the oven and let it rest for at least 15 minutes to firm up.