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Avocado Flatbread with Creamed Cod Roe


Avocado Flatbread with Creamed Cod Roe

I was interested in Kalles Cod Roe Cream for a long time.

Whenever I saw it at IKEA, I would pick one up and then put it down.

For some reason I couldn’t make the decision to take one home; the most likely reason I can think of is probably because it was packaged in a tube, which looked somewhat cheesy (sorry).

But finally the last time I was there, I decided to try it.

Well, I’m glad I did.

This tastes something very similar to my favorite Japanese fish roe called “mentaiko”.

Well, both are cod roe, so it makes sense.

This may not be for everyone because it has a uniquely strong taste and smell that definitely remind you of the ocean; I don’t want to use the word “fishy” as it has such a negative image attached to it.

But if you enjoy caviar or other fish roe, you will probably enjoy this.

It seems that Scandinavian countries and Japan have many things in common, but it makes sense because we are both surrounded by the ocean.

This cod roe cream can be used for many different things such as pasta, boiled eggs, or potatoes.






Me chilling, content after a good meal (lol).

Avocado Flatbread with Creamed Cod Roe

flatbread dough – I used leftover (about 1/4) of this bread dough without nuts and fruits, flattened
1/2 avocado, sliced
1/4 English cucumber, sliced
3~4 radishes, sliced
Kalles creamed cod roe
fresh arugula leaves
olive oil
salt and pepper

1. Bake flatbread at 425F for about 10 minutes or until slightly browned.
2. Place avocado slices. Mash them lightly with a fork.
3. Place cucumber and radish slices.
4. Put arugula leaves. Drizzle olive oil. Salt and pepper.


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