The typical Scandinavian flavors of dill, lemon and seaweed caviar go very well with this vegan “salmon”. Served with horseradish vegan mayonnaise, fresh boiled potatoes and a colorful cole slaw finishes off the Nordic touch.

Ingredients:

Makes 5 servings

• 2-2 1/3 cup grated carrot
• 3-4 chopped tomatoes
• finely grated peel and juice from ½ lemon
• 1 tsp white vinegar
• 1 pinch of sea salt
• 2 tbsp vegetable oil
• 3 tbsp chopped fresh dill
• 12oz soy or other vegan “meat”

Toppings:

• 4 tbsp vegan mayonnaise
• grated horseradish
• 4 tbsp black Cavi-art

Preparation:

1. Mix the grated carrot, chopped tomatoes, soy “meat”, lemon peel and juice, white vinegar, fresh dill, salt and oil.
2. Put the mixture in a baking dish and bake at 300 F, until carrot softens, about 25min.
3. Form patties and put a spoonful of black Cavi-art and a slice of lemon on top.
4. Mix some grated horseradish with the mayonnaise.
5. Serve the patties with the mayo mixture and boiled or baked potatoes.
6. Garnish with a lemon slice and a sprig of dill.

Plant Based Foods is a new company that wants to promote a healthy plant based diet to the American public. We are seeking plant based food products and recipes that have high nutrient value and great taste from other continents, importing the products to make them available to consumers in North America. We are the distributor of a seaweed based caviar, Cavi-art, that is produced in Denmark. Cavi-art looks and tastes very much like real caviar, but apart from being fish-friendly, the product contains less fat, salt and no cholesterol. It can be used in hot or cold dishes and does not bleed onto other foods. Cavi-art is highly sustainable with the harvest only taking less that 5% of the regrowth of the brown seaweed in the North Atlantic.