Cold smoked salmon is a luxurious starter for any meal. Have it for breakfast, lunch or dinner! It is always served on a true Swedish smorgasbord. The Kavring is a true Swedish classic. The bread is slightly sweet, just how most Swedes prefer their bread.
Components
Cold smoked salmon
Kavring bread
Bleak roe sauce
4 sprigs of chives
8 sprigs of dill
12 swiss chard baby leaves
Ingredients 4 servings
320 g (11.29 oz) salmon
15 g (0.53 oz) salt
15 g (0.53 oz) sugar
5 g (0.18 oz) hickory wood chips
Bleak roe sauce
120 g (4.23 oz) bleak roe
200 g (7.05 oz) creme fraiche
50 g (1.76 oz) onion
Kavring bread
120 g (4.23 oz) wheat flour
240 g (8.47 oz) whole grain rye flour
235 g (8.29 oz) porter beer
95 g (3.35 oz) dark molasses
10 g (0.35 oz) fresh yeast
5 g (0.18 oz) salt
1 g (0.04 oz) caraway seeds
1 g (0.04 oz) fennel seeds
1 g (0.04 oz) anise seeds
Instructions
Cold smoked salmon
Freeze the salmon for at least 72 hours. Thaw the salmon completely.
Mix the sugar, salt and the chopped dill and then rub it on the salmon.
Marinate for 24 hours.
Chill a medium sized pot.
Thinly slice the salmon and roll into rose shapes. Stand the roses in the chilled pot.
Load a smoking gun with the wood chips and fill the pot with smoke. Cover the pot with a lid and keep it tight for 5 minutes.
Bleak roe sauce
Chop the onion very fine.
Combine all the ingredients in a bowl and stir.
Refrigerate until serving.
Kavring bread
Grind the spices and mix with the beer and yeast.
Add the rest of the Components and knead the dough for 5 minutes.
Grease a loaf pan with soft butter and then flour it lightly.
Add the dough to the loaf pan and let it rise for 1 hour.
Heat the oven to 175° C (347 degrees Fahrenheit).
Bake the bread for 30-40 minutes or until a thermometer reads 98° C (208.4 degrees Fahrenheit) in the centre.
Assembly
Smear some sauce on the plate.
Slice the kavring bread and cut out rounds. Put them on the sauce.
Put the salmon roses on the bread.
Sprinkle dill and chives on the plate.
Top the salmon with the baby leaves.