COD ROULADE WITH SHELLFISH FILLING

Cod roulade with shellfish filling. Serve roulade of cod filled with shellfish as a starter or as tapas. Garnished with salmon roe it also looks good on the plate. If you would prefer, smoked salmon would make an equally delicious substitute for the cod.

Recipe courtesy Seafood from Norway

Prep and cooking time: 30-40 minutes

Makes 10 servings

Skill level: Easy

Ingredients

1/2 red onion
1tbsp fresh dill
1 lemon
Salt and pepper
500g cod back fillet
Cream cheese

Serve with

50g salmon roe
Fresh dill
Pumpernickel bread

Method

• Sprinkle salt over the cod, wrap it in clingfilm and place in the freezer for 4-5 hours.
• Coarsely chop the crab meat and prawns.
• Finely chop red onion and dill, and mix with crab meat, prawns and cream cheese.
• Taste the mix with lemon juice, salt and pepper.
• Take the cod out of the freezer and cut into thin slices along with a sharp knife.
• Place a little shellfish mix on a slice of cod and roll together.
• Make small slices of pumpernickel and place the cod roulades over.

Serve with salmon roe and dill on top.

About Cod

Cod has a mild flavour and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).

Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.