Smörgåskaviar
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Smörgåskaviar ('sandwich caviar') is the Swedish word for a fish roe spread eaten in the Nordic countries and released in the 1950s.[1][2] Despite its name, smörgåskaviar is not actual caviar, i.e. sturgeon roe. Instead, it is a paste made most often from cod roe and a variable mix of other ingredients. Whole roe is aged for up to two years in barrels in which the roe is layered with sugar, salt, and a sugar-salt brine, and turned regularly. After brining, it is smoked and then processed further. It is emulsified with oil such as rapeseed, soybean or cod oil. Other ingredients are added including potato flakes, tomato sauce, vinegar, onion, sugar, salt and sometimes dill or chives. The final paste contains 30–60% roe. It is sold in tubes in smoked and non-smoked variants.[2][3]
Smörgåskaviar is mostly used on bread or a hardboiled egg.[4]
See also
[edit]
- Kalles Kaviar, a brand of smörgåskaviar
- List of smoked foods
References
[edit]- ^ Pandey, A.; Du, G.; Sanromán, M.Á.; Soccol, C.R.; Dussap, C.G. (2016). Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry. Elsevier Science. p. 204. ISBN 978-0-444-63677-5. Retrieved May 15, 2017.
- ^ a b Lorentzen, Grete (June 2022). Mikrobiologisk kvalitet på rogn av hvitfisk [Microbial quality of roe from white fish] (Report) (in Norwegian). Norwegian Seafood Research Fund. pp. 7–8. ISBN 978-82-8296-718-1. ISSN 1890-579X. Retrieved 29 September 2024.
- ^ Aurell, Bronte (September 13, 2015). "The foodie traveller on … Sweden's foul-smelling herring dish". The Guardian. Retrieved May 15, 2017.
- ^ "The Newbie Guide to Sweden". Retrieved 17 February 2024.