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Smörgåskaviar

The Swedish sandwich caviar: smoked cod roe worked into a glossy, sweet-salt paste with tomato purée and rapeseed oil, spread thickly on buttered rye with boiled egg and dill.

BreakfastMainsPescatarian25g+ proteinUnder 30 min
23 min15 prep · 8 cookEasy486 kcalper serving
Smörgåskaviar

Instructions

  1. Lay the roe on a board and slit the membrane lengthways with the tip of a small knife. Scrape 110 g of the smoked cod roe away from the skin with the back of the blade and drop it into a small bowl; discard the membrane, which is tough and stringy.
  2. Mash the roe with a fork for a minute or two until the grains break down into a coarse, even paste. Work in 1 tbsp of tomato purée and 1 tsp of caster sugar, the purée gives the pink-red colour and the sugar the characteristic sweet-salt balance.
  3. Add 1 tbsp of rapeseed oil a few drops at a time, beating hard with the fork or a small whisk after each addition so it emulsifies rather than splits. The paste should turn thick, smooth and glossy and hold a ridge.

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Per serving

486kcal
31gprotein
34gcarbs
25gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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