Ingredients (serves 4 persons)

Waffles
400 g halloumi cheese
1 tbs potato flour
25 g butter

Candied lemon peels
1 lemon
1 dl sugar
1 dl water

Dip
3 dl creme fraiche
80 g vendace roe
0,5 dl chopped red onion
2 tbs chopped chives

Candied lemon peels: Rinse the lemon thoroughly in lukewarm water. Cut the peel into long thin strips with a sharp knife. Avoid including the white bitter part. Cut the strips into narrow strips.

Pour plenty of water into a saucepan. Put the stripes in and let it cook for about 5 min. Strain off the water and repeat once more. Boil sugar and 1 dl water on low heat. Add the stripes and simmer for 5-10 minutes until it thickens. Remove the pan from the heat and allow the stripes to cool in the pan. Let the stripes drain.

Dip: Put the crème fraîche in a bowl and top with roe, red onion, chives and the candied lemon peels.

Waffles: Grate the halloumi cheese coarse. Mix the cheese with potato flour. Warm up the waffle iron and brush it with melted butter. Spread ¼ of the halloumi mix on the waffle iron making sure that it is spread evenly throughout. Bake until the waffle is golden. Repeat with the rest of the mixture.

Break the waffles in the hearts and serve them directly with the dip.