Kohlrabi with Kalix bleak roe and dill flowers
- 1 kohlrabi
- 1 tablespoon
Swedish ättika* (or use vinegar)
- 2 tablespoons
sugar
- 3 tablespoons
water
- 50 g Kalix
bleak roe* (or another roe of your choice)
- Dill
flowers* (or regular dill)
Peel the kohlrabi
and slice it into long thin sheets: using either a vegetable lathe or a
mandolin. Mix ättika/vinegar, sugar and water until clear, and then pour 1-2
tablespoons into a vacuum bag together with the sheets
of kohlrabi. Place the vacuum bag in your ASKO vacuum drawer and vacuum on
max effect.
Open the
bag and cut the kohlrabi into 7x6 cm pieces. Pipe the bleak roe on the kohlrabi
and roll it up, then top with dill flowers.
* Swedish “ättika” is
sugar beet vinegar: in this recipe, it can also be replaced with vinegar.
* Kalix bleak roe comes
from fish caught in the lightly-salted
water off the coast of Kalix in northern Sweden. You can replace this with a
roe of your choice.
* Dill flowers are often eaten in Sweden in the summer: the name is given
to dill that is harvested at the end of its flowering
season. If this is not in season, you can also use regular dill.