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See Tommy Eriksson preparing kohlrabi with Kalix bleak roe and dill flowers
Kohlrabi with Kalix bleak roe and dill flowers
Award winning Swedish chef Tommy Eriksson is sharing one of his favourit snacks for the holiday. Challange yourself and prepare these delicious kohlrabi and bleak roe snacks for your guests. Enjoy!
Ingredients:
1 kohlrabi
1 tablespoon Swedish ättika* (or use vinegar)
2 tablespoons sugar
3 tablespoons water
50 g Kalix bleak roe* (or another roe of your choice)
Dill flowers* (or regular dill)
Follow these steps:
1. Peel the kohlrabi and slice it into long thin sheets: using either a vegetable lathe or a mandolin.
2. Mix ättika/vinegar, sugar and water until clear, and then pour 1-2 tablespoons into a vacuum bag together with the sheets of kohlrabi. Place the vacuum bag in your ASKO vacuum drawer and vacuum on max effect.
3. Open the bag and cut the kohlrabi into 7x6 cm pieces.
4. Pipe the bleak roe on the kohlrabi and roll it up, then top with dill flowers.
Explanations of typical Scandinavian ingredients:
*Swedish “ättika” is sugar beet vinegar: in this recipe, it can also be replaced with vinegar.
*Kalix bleak roe comes from fish caught in the lightly-salted water off the coast of Kalix in northern Sweden. You can replace this with a roe of your choice.
*Dill flowers are often eaten in Sweden in the summer: the name is given to dill that is harvested at the end of its flowering season. If this is not in season, you can also use regular dill.