2 l water
1 tbsp salt
1 tbsp whole pepper
300g fresh cod roe
4 slices of rye bread
300g potatoes, peeled and boiled
½ red onion
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp mustard from the fish market
salt and freshly grinded pepper
BRING THE WATER TO A BOIL IN A POT WITH SALT, PEPPER AND LEMON. Gently place the cod roe in the pot and let it simmer for 30 minutes. Lift it out of the water using a slotted spoon and let it cool.
MASH COD ROE AND POTATOES WITH A FORK. Stir in olive oil, lemon juice, mustard, salt and pepper. Chop capers and add them to the mix. Season with lemon juice, salt and pepper.
TOAST THE RYE BREAD and serve with the cod roe salad.
PHOTO BY Columbus Leth
+45 26 20 62 08
J. A. Schwartz Gade 12