Fish, rye bread, and salad are a perfect match for a lunch, appetizer, or main course. During the grilling season, it's easy to incorporate classic Danish lunch dishes into your grill menu.
Recipe for cod roe with tomato salad
Fish, rye bread, and salad go very well together for lunch, appetizer, or main course. During the grilling season, it’s easy to incorporate classic Danish lunch dishes into your grill menu.
Here, we have a delicious recipe for grilled cod roe, crispy rye bread, and a fresh salad with herbs.
We have the recipe from Bitz & Holms’ book: “Grill revolution“.
Servings: servings
Cod Roe with Tomato Salad
Fish, rye bread, and salad are a perfect match for a lunch, appetizer, or main course. During the grilling season, it's easy to incorporate classic Danish lunch dishes into your grill menu.
Ingredients
- 480 gram Cod Roe Fresh
- 1 pcs. Red Onion
- 4 slices Bacon Thick slices
- 4 slices Rye Bread Cut into sticks
- 200 gram Plain yogurt
- 10 gram Mustard
- 8 gram Capers
- Salt
- Pepper
- 6-10 pcs. Tomato Mixed types of tomatoes
- Dill Fresh
- 2 pcs. Pickles Sliced
- 1 pcs. Head Of Lettuce
Instructions
- Boil the cod roe for about 5-7 minutes, and let it cool.
- Split it, and grill it on both sides for a total of 3 minutes.
- You can also use canned cod roe.
- Grill halved red onions, bacon, and rye bread on both sides.
- Mix skyr, mustard, and capers together for a dressing.
- And season with salt and pepper.
- Cut the tomatoes in half, garnish with fresh dill, and season with salt and pepper.
- Serve with cod roe and pickles.