Æbleskiver · Denmark
Slow-Fermented Æbleskiver with Smoked Toppings
A traditional Danish Æbleskiver made with a slow-fermented dough, offering a deeper flavor and slightly chewier texture, served with smoked bone marrow, lumpfish roe, and smoked cream.
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Ingredients
Method
- In a large bowl, whisk together flour, salt, and baking powder.
- Add milk, eggs, and oil; mix until smooth.
- Cover the bowl and let the batter rest in the refrigerator for 12-16 hours to allow for slow fermentation.
- Heat an Æbleskiver pan over medium heat and add a small amount of oil.
- Pour the batter into the pan, filling each section about 2/3 full.
- Cook until the edges are golden and the center is set, then flip and cook the other side.
- Serve the Æbleskiver with smoked bone marrow, lumpfish roe, smoked cream, and garden cress.
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