(Serves 4)

For the dumplings:

600g ground pike

500g cream (40% fat)

1 egg

12g salt

Mix ingredients together in a food processor until stiff.

Form dumplings from the mixture and place into hot water (just below the boil).
Cook them for 3 minutes each side.

For the beetroot:

10 red beetroots

I tsp cumin seeds

Itbsp sugar

salt

100ml vinegar

Cook the red beets with water and the other ingredients until soft.

To garnish, use fresh dill, watercress and red chard leaves.

This recipe comes to us courtesy of Fredrik Ander, head chef at the restaurant Proviant.