Creamy No Mayo Seafood Salad

Creamy No Mayo Seafood Salad - Vegan Ground
Creamy No Mayo Seafood Salad – Vegan Ground

“The Skagen Seafood Salad” is a common delicacy that is a part of the traditional Swedish “smorgasbord” with our yellow and blue neighbours. But it is also popular here in Norway. For those who do not know a “Skagen Seafood Salad” is, it is a kind of shrimp / shellfish salad that is served on good bread, often topped with caviar and fresh dill. As we all know shrimps and caviar / roe is not vegan, so what do we use instead? Some use sliced ​​mushrooms, others use chickpeas. But the most common (and best, in my opinion) is to use tofu as the shrimp/fish replacement. I see that most bloggers use it completely without seasoning, but I like to ass little more taste to it and therefore marinate it in kelp (seagrass / algae powder that tastes like sea), some water and salt. This is to mock the taste of real seafood. If kelp powder is not within your reach, you can use nori-sheets (the kind you use for sushi), crush them in a coffee grinder or mortar. Here is our recipe for “Skagen Seafood Salad”, hope you enjoy it.

As garnish we have used black seaweed caviar from IKEA, but it just might look even better with the red one (also from IKEA), so we probably use that the next time we try this recipe. Dill and a slice of lemon adds up to both the taste and looks of the original dish.

Creamy No Mayo Seafood Salad
Creamy No Mayo Seafood Salad

Ingredients for a large  bowl:

  • 100 grams of solid tofu, in small pieces, marinated in 2 tablespoons Kelp, water and 1 tablespoon salt for approx. 20 minutes
  • Veganese, vegan mayonnaise (homemade or ready-made, about 2-300 grams, depending on how much mayonnaise you like)
  • 1 chopped red onion
  • 1 tsp lemon juice or the grated peel of 1/2 lemon (or both if you like strong lemon flavor)
  • Salt, pepper
  • Vegan caviar, red or black (We use IKEA`s)
  • Fresh dill
  • A few lemon slices
  • Good, fresh bread and vegan butter,

This is how you do it:

Pour off the water from the pre-marinated tofu and rinse the tofu slightly. Add red onion, lemon zest / juice, salt, pepper, seaweed caviar (a few tablespoons), chopped or dried dill to taste, and finally vegan mayonnaise. The mayonnaise should be added in the end because depending on how much mayonnaise you want in the salad. Some people like to drown theirs salads in mayo, while others want it “drier”. Get your mayo urge satisfied. Stir well and taste.

 

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