We serve the freshly boiled cod roe, one of our absolute winter favourites, with hand-peeled Greenlandic shrimps, home-made mayonnaise, lemon and dill. Simple, fresh and delicious.
Fresh, boiled cod roe with mayonnaise and shrimps
One fresh cod roe (medium size – approximately 300 grammes)
One carrot, chopped roughly
One onion, chopped roughly
One bay leaf
Salt & pepper
Two slices of full-grain dark rye bread, buttered
12-14 freshly peeled Greenlandic shrimps
Two lemon wedges
A couple of twigs of fresh dill
Two tbsp mayonnaise (preferably home-made)
Bring a litre of water to the boiling point in a pot. Place the cod roe in the water and leave it to boil at a low temperature with the carrot, the onion and the spices for about 20 minutes. Leave the cod roe to cool off in the pickle (it will take a couple of hours).
Slice the cod roe thinly and layer the slices on the two slices of buttered rye bread.
Garnish with the mayonnaise, the shrimps, the lemon wedges and the fresh dill.
Consider wrapping the cod roe in cling film before putting it into the boiling water; it will help prevent the cod roe from falling apart when being cooked.
We happily recommend a fresh, slightly tangy and fruity Stuykman Wit or Twenty 2 from Nørrebro Bryghus for this ‘smørrebrød’ dish with cod roe and shrimps.