Fish-Free Scandinavian Smoked Roe Spread
A vegan version of my favroite Scandinavian caviar sandwich spread.
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.