8 januar 2010

Correction for The Nordic Diet

Nordic taramasalata with rye bread
Unfortunately there is a mistake on page 45, part of the recipe didn’t make it to the print…so here is the full and correct recipe. I do apologize for the inconvenience.

Serves 4 (or 2 for lunch for 2 days)

For the brine:
1 tbsp coarse sea salt
1 tbsp whole black peppercorns
3 slices of lemon

400 g cod’s roe
1 chopped spring onion
2 tbsp chopped dill
2 tbsp chopped chives
2 tbsp rapeseed- or olive oil
3 tbsp lemon juice
salt and freshly grounded pepper

To serve:
slices of toasted rye bread
100 g green salad
a little more lemon juice

First make the brine: pour 3 litres of water into a large pot and add the brine ingredients. Bring to boil, place the roe in the brine and simmer for 30 minutes. Take the roe out of the water with a slotted spoon and leave to cool.

Remove and discard the membrane from the roe, place in a food processor with the other ingredients and blend until you have an even paste. Take out of the food processor and season with salt and pepper.

Serve with rye toast and a green salad, dressed with a little lemon juice.

TIPS
If you make a portion and store in the fridge for your lunch box, it will last for 3 days.

Trine Hahnemann