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Vegan 'skagenrora' On Rye Bread
Recipe Intro From theantidotekitchen
For those who doesn't indulge in the Nordic seafoods, this vegan option for 'Skagenrøra' might be a good choice!
Our Nordic friends know what skagenröra is, a classic shrimp salad, and we usually have it for Christmas so this year we wanted to find a vegan replacement for it.. And here it is now, vegan 'skagenröra' on a homemade archipelago bread. We replaced the shrimps with firm tofu and fish roe with seaweed and kelp caviar, and used vegan mayo and almond yoghurt. Pretty experimental BUT pretty damn good as well. and tastes surprisingly similar to the classic version. Recommend! -@theantidotekitchen

Recipe

TOFU 'SKAGENRÖRA' (VEGAN 'SHRIMP' SALAD)

Ingredients:
1 cupextra firm tofu
1 red onion
3/4 cup oat crème fraiche (alternatively, use almond yoghurt)
3/4 cup vegan mayonnaise
100g Kelp/seaweed caviar
50g seaweed (optional)
1 lemon
Bunch of dill
Salt & Black pepper to taste


Instructions:
1. Remove tofu from the pack and pat dry with kitchen towels. Try to get as much of
the liquid out as possible. Chop into small cubes
2. Finely chop the red onion and dill
3. Mix the tofu, red onion and dill with crème fraiche/yoghurt, vegan mayonnaise and
kelp caviar
4. If using seaweed, chop it into small pieces and add into the mixture
5. Season with lemon juice and salt and black pepper to taste

ARCHIPELAGO BREAD

Ingredients:
4 cups almond milk
2 cups beer malts
3 cups rolled rye or oats
3 cups rye flour
6 1/2 cups all purpose flour
3/4 cup dark syrup
3 tbsp dry yeast
2 tsp salt
Coconut oil to oil the loaf pan
2/3 cup water
1/4 cup maple syrup
Instructions:
1. Place the beer malts in warm water for 30 minutes
2. Mix the dry yeast with the all purpose flour
3. Warm milk to hand temperature
4. Mix all ingredients to form loose dough/paste
5. Pour the mixture into oiled loaf pans and let rest for one hour
6. Heat oven to 175°C (350 F) and bake the breads for 90 minutes
7. Mix the dark syrup with the water
8. After the breads have baked for 90 minutes, remove them from the oven and
spread the water syrup mixture on top of them, then put back to oven to bake for
another 30 minutes
9. Remove the breads from the oven and let rest and cool in the pans and enjoy


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