Smørrebrød: cod’s roe on rye bread

Smørrebrød: cod’s roe on rye bread

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Another tradition at this time of year is to eat fish roe. You can buy a lot of different roe products in Scandinavia. Sweden’s supermarkets have a huge selection of paste products in tubes: they are very salty and you eat them on bread for breakfast and lunch. I prefer freshly boiled cod’s roe sliced and served on a piece of rye bread with a creamy herb dressing.

Ingredients

Quantity Ingredient
500g cod’s roe
1 tablespoon sea salt
4 slices rye bread
butter, for spreading
dill sprigs, to garnish

Dressing

Quantity Ingredient
2 tablespoons creme fraiche
2 tablespoons Mayonnaise
1 tablespoon lemon juice
1 tablespoon dill, chopped
1 tablespoon chives, chopped
sea salt
pepper

Method

  1. Put the cod’s roe in a saucepan with a generous quantity of water and the sea salt. Boil for 30 minutes, then remove the roe with a draining spoon and leave to cool.
  2. Meanwhile, make the dressing. In a small bowl combine the crème fraîche, mayonnaise, lemon juice and herbs and season with salt and freshly ground pepper.
  3. When the cod’s roe has cooled, cut it into slices. Spread the rye bread with butter and arrange them on four plates. Put four or five slices of cod’s roe on each piece of rye bread. Top with a tablespoon of the herb dressing and garnish with dill. Serve for lunch with cold beer.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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