Oumph! X-mas Skagen

Oumph! X-mas Skagen

Oumph! X-mas Skagen

20-30 potato halves

Ingredients

280 g Oumph! The Chunk

15 small potatoes

Brine:

500 ml water

2 Tbsp. sugar

1 Tbsp. salt

2 tsp. dill seeds

Cream

1 red onion

Juice of half a lemon

50 ml chopped dill

150 ml plant-based mayonnaise

50 ml plant-based yoghurt

1 can seaweed caviar

Salt and pepper

Instructions

Cut Oumph! into smaller pieces. Boil the ingredients in the brine for around 10 minutes. Allow to cool in the brine by pouring the brine and Oumph! into another bowl and cooling in a water bed.

Cream:

Chop the onion finely and mix all the ingredients. Pour off the boiled and cooled Oumph! pieces and allow the liquid to drain. Then mix with the cream.

 

Potato halves

Boil the small potatoes until cooked. Chill overnight. Cut into halves and scoop out. Fill with the creamy Skagen salad and top with garnish. The above recipe can fill loads of small potato halves (20-30), but the creamy Skagen salad can also be served with baked potatoes, for which it will be enough for about 4 potatoes. Or why not spread it onto some toast or in small lettuce leaves for a New Year’s Eve party?