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Scandinavian Smoked Roe Spread

By Nicole Vranjican

on Sep 03, 2020, Updated Jan 27, 2022

Growing up in a Norwegian-American home, smoked roe spread could almost always be found in our fridge.

We just called it caviar, but unlike the many types of luxury caviar on the market – the kind that can cost hundreds of dollars an ounce – this Scandinavian sandwich spread comes in tube and can be found the regular grocery store in Norway…right next to the tubes of mayonnaise.

Soooo….WHAT IS IT EXACTLY?

It’s essentially a creamy sauce blended with salmon roe, some sugar, salt, and spices. It’s uniquely salty, slightly smokey, and well, fishy.

Needless to say, I haven’t had this childhood favorite of mine since making the switch to veganism almost five years ago, so you can imagine how thrilled I was to discover that Ikea carries a vegan version of caviar pearls in their refrigerated food section (and it’s under ten bucks a jar!)

I pretty much started dreaming up ways to use this seaweed-based vegan caviar immediately after discovering this fact, and it wasn’t long before I figured out a way to recreate this briny pink spread without using a single animal product. Thrilling.

HOW TO SERVE IT

In Norway, this type of caviar is often used to make open-faced sandwiches and my favorite is simple: good bread, a thin layer of caviar spread, a few thinly sliced cucumbers, and a sprinkle of fresh dill and/or black pepper.

SOUNDS WEIRD?

Think of it this way: You know how smoked salmon is smokey and briny…but when paired with something creamy (like cream cheese) and topped with something fresh, like cucumbers or thinly sliced or red onion, it becomes something else entirely? That’s definitely the case here! It’s all about creating contrast and texture and the flavors are very similar.

NOT A CUCUMBER FAN?

I’m going to make a bold statement and say the cucumbers are an non-negotiable element when serving this spread. Even if you don’t like cucumbers…first of all, try English cucumbers (they’re about 10000000 times better) and second, the cool, refreshing crunch is a perfect paring with this recipe so give it a try, ok? 😊

LUNCH MADE EASY

This sandwich makes for an ideal work-from-home kind of lunch, especially when paired with a cup of tea and a few minutes to savor the unique taste of Scandinavian simplicity.

I hope you enjoy!

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Fish-Free Scandinavian Smoked Roe Spread

By: Nicole Vranjican

A vegan version of my favroite Scandinavian caviar sandwich spread.

Prep: 10 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

Servings: 1 cup

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Ingredients 

• 1 cup vegan mayo, I used Vegenaise
• 2.5 tbsp vegan seaweed caviar , I used the one from Ikea
• 1.5 tsp white rice vinegar
• 1 tsp sugar
• ¼ tsp smoked paprika, smoked is key*
• ¼ tsp kosher salt
• 8-10 grinds black pepper

Instructions 

• In a high powered blender, combine all of the ingredeints and blend until smooth. Scraping down the sides as needed until well combined. This usually takes about 1 full minute of blending.
• Taste and add more salt or pepper if needed. Chill until ready to serve.
• Serve on slightly toasted bread. I like this best on bread that is crunchy on the outside and soft and fluffy on the inside so a baguette or soft white bread works well.

  Spread a thin layer of your vegan caviar sauce, then top with thinly sliced cucumbers, a sprinkle of dill if desired and some black pepper taste. Enjoy!

Notes

It’s more common to use white pepper for these kinds of Scandinavian recipes so use that if you have it handy. Start with a pinch and adjust as needed. 

I used the vegan caviar from Ikea to make this recipe, which can be found in the refrigerated section at Ikea (right next to the non-vegan caviar, so it’s easy to miss!)

Smoked paprika is key here, because we want to mimic that slightly smokey “smoked salmon” flavor so make sure it’s not sweet paprika or hot paprika because those spices will yield a different result. 

Like I said above, I think the cucumbers are pretty essential for serving and they really tie everything together. If you’re not a fan of regular cucumbers, try English cucumbers and slice them very thin. They’re best cold, so store in the fridge until ready to use. 

This spread lasts for about 2 weeks in the fridge when stored in an airtight container.