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Cod, trout roe, broccoli, jalapeño, herbs

Award winning Swedish chef Tommy Eriksson is sharing one of his favorite snacks for the holiday. Challenge yourself and prepare these delicious cod and trout roe snacks for your guests. Enjoy!



100 g cod fillet
1 dl water
5 g sugar
10 g salt
1 jalapeño
½ dl olive oil
½ dl sherry vinegar
50 g trout roe
Cress, dill


Follow these steps:

1.Start by mixing sugar, salt and water so the salt and sugar dissolve.

2.Trim the skin from the cod then place it in the sugar and salt water and let it sit in the fridge for 2 hours.

3.Take the cod out, and dry it with kitchen paper, then roll the cod in plastic film and tie the ends so that a tight roll is formed. Bake the fish in your ASKO oven at 40°C until it has a core temperature of 36°C. Let it chill, then cut into 1 cm slices. Don´t forget to remove the plastic after cutting.

4.Mix oil and vinegar with the jalapeno, according to taste (if you like it strong you can add more).

5.Slice the broccoli very thinly and dress with jalapeno vinaigrette.

6.Place the cod on a plate, top it with trout roe, then broccoli, and finish with the herbs.

See Tommy Eriksson preparing cod, trout roe, broccoli, jalapeño, herbs

See Tommy Eriksson preparing cod, trout roe, broccoli, jalapeño, herbs