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?
