COD ROE SALAD WITH CAPERS DRESSING

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Spring is here! At least according to the calender. It may still be cold, windy and lots of snow both in Denmark and in other parts of the world. Here in Denmark, we  are longing for sunshine. Normally we have 1,500 hours of sunshine, an average of 177 days of rain a year and lots of snow. This past year we have hardly had any snow, which we are all thankful for,  but even less sunshine. At the darkest time of the year, the 23rd of December, the sun rises at 9.30 in the morning and sets already at 3.30 in the afternoon. Sometimes, the sun doesn’t even shine in Denmark. Now, we have 3 hours more a day of sunshine and the dark no longer steals the afternoons. We look forword to food that promises us that Spring is on its way. Cod roe is a perfect example of Spring for the Danish people. Cod roe are the eggs of a codfish and it is considered a special treat to many Danes. The eggs of the cod is surrounded by a thin membrane which should be removed after cooking the cod pants. Yeah, that is what the Danes call it. Cod pants because they look like a pair of pants.  After cooking the cod eggs, it can be sliced and fried in butter and served with remoulade and potatoes. I like it cold in a salad. with a capers dressing.

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COD ROE SALAD WITH CAPERS DRESSING 

1-2 lbs. fresh cod roe

water

10 peber corns

3 bay leaves

2 tbsp. lemon juice

2 tbsp. sea salt

Dressing:

2 tbsp. apple cider vinegar

1 tbsp. mustard

1 tsp. honey

zest and juice of a ½ lemon

2 tbsp. capers

Salad:

½ head of iceberg 

2 spring onions, cut into thin slices

2 tbsp. parsley, coarsly chopped

To cook the cod roe, place cod roe in a pot large enough to hold them and just enough water to cover them. Bring  water to a boil, remove any form and cook gently 6 to 8 minutes. Remove pot from the heat and let cod roe stay in water 10-15 minutes.

To make the dressing, place vinegar, mustard, honey, zest and juice of a ½ lemon and oil in a bowl a whisk until combined. Stir capers into dressing. 

To make the salad, arrange shedded iceberg on 4 plates, remove the membrame from the cod roe and slice into 12 to 16 slices. Arrange cod roe on top of lettuce, drizzle with dressing and scratter onions and  parsley over salads. Serve toasted rye bread or another bread with the salad.

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