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Salmon and cod balls with mixed grains, yoghurt and Nordic furikake

A table set with a white cloth, a fork and a dusty pink octagon shaped plate with five cod balls, greens, nuts and yoghurt.
A table set with a white cloth, a fork and a dusty pink octagon shaped plate with five cod balls, greens, nuts and yoghurt.

Ingredients:
Serves: 4

250 g BÄSTISAR mix of grains
500 g SJÖRAPPORT salmon and cod balls
200 ml yoghurt, Turkish or Greek style
1 head leafy lettuce, red or green, or a mix of both
4 tbsp Nordic furikake, see separate recipe
SMAKRIK rapeseed oil, dill or wild garlic flavour


Step by step:
1. Prepare the salmon and cod balls according to the instructions on the package.
2. Prepare the mix of grains according to instructions on the package.
3. Smear some yoghurt on a plate, add grains, lettuce, salmon and cod balls and top with furikake and rapeseed oil.

Nordic furikake

Furikake is a Japanese seasoning speciality, commonly used with cooked rice, vegetables and fish. Try this Nordic version!

Ingredients:
50 ml whole buckwheat kernels
50 ml chopped almonds
50 ml sesame seeds
50 ml sunflower seeds
1 tsp dried thyme
1 tsp caraway seeds
1 tbsp dried chives
1 tbsp dried dill
1 tbsp chopped nori seaweed
1-2 tsp sea salt flakes
3-4 leaves fresh kale

Step by step:
1. Turn on the oven 140°C.
2. Cut out the stem from the kale leaves. Put the leaves on an oven tray and bake in the oven for approx. 20 minutes until it´s crispy and dry.
3. Put a frying pan on medium heat and add in buckwheat kernels, almonds, sesame seeds and sunflower seeds.
4. Toast them until golden-brown. Add thyme and caraway seeds and continue to toast for a minute.
5. Pour the almond and seed mix into a bowl and let it cool down.
6. Add chives, dill, seaweed and crumble down the kale in small pieces as well.
7. Add salt to taste.