Batak-style Smörgåskaviar

Ingredients

In this Batak-style adaptation, we infuse the traditional Swedish Smörgåskaviar with the bold and spicy flavors of Batak cuisine. The original dish is typically milder in taste, while our version incorporates aromatic spices and herbs commonly used in Batak cooking. This fusion creates a unique and exciting flavor profile that will transport your taste buds to the vibrant culinary world of Batak cuisine. We alse have the original recipe for Smörgåskaviar, so you can check it out.

• 200g (7 oz) smoked fish roe 200g (7 oz) smoked fish roe
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• Crisp bread or crackers, for serving Crisp bread or crackers, for serving

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 12g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a pan, heat the vegetable oil over medium heat.
2. 2.
   Add the shallots, garlic, and red chili to the pan and sauté until fragrant.
3. 3.
   Add the smoked fish roe to the pan and cook for 2-3 minutes, stirring gently.
4. 4.
   Stir in the tamarind paste, palm sugar, lime juice, and salt. Cook for an additional 2 minutes, until the flavors are well combined.
5. 5.
   Remove from heat and let the mixture cool.
6. 6.
   Once cooled, transfer the mixture to a food processor and blend until smooth.
7. 7.
   Transfer the Batak-style Smörgåskaviar to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld.
8. 8.
   Serve the Batak-style Smörgåskaviar on crisp bread or crackers.

Treat your ingredients with care...

• Smoked fish roe — Make sure to choose high-quality smoked fish roe for the best flavor. If you can't find smoked fish roe, you can substitute it with regular fish roe and add a few drops of liquid smoke for a smoky flavor.

Tips & Tricks

• Adjust the spiciness of the dish by adding more or less red chili according to your preference.
• For a smokier flavor, you can use smoked paprika in addition to the smoked fish roe.
• Serve the Batak-style Smörgåskaviar with a squeeze of fresh lime juice for an extra burst of tanginess.
• Experiment with different types of crisp bread or crackers to find your favorite pairing.
• Make a larger batch of the Batak-style Smörgåskaviar and store it in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Batak-style Smörgåskaviar as an appetizer or snack. Arrange the crisp bread or crackers on a platter and place the bowl of Batak-style Smörgåskaviar in the center. Garnish with fresh herbs, such as cilantro or parsley, for an added touch of freshness.

Presentation advice

To enhance the presentation, you can sprinkle some finely chopped red chili or smoked paprika on top of the Batak-style Smörgåskaviar. Serve it on a wooden board or a decorative platter to showcase the vibrant colors of the dish.