Baked potato with a filling is a very popular lunch choice in Sweden. This vegan recipe from Sweden is healthy and delicious with a "fish friendly" taste of the sea.
- 6 large potatoes
- 3.5oz salmon Cavi-art
- 1/2 cup soymilk
- 7oz. grapeseed oil
- 1 tsp mustard
- 1 pinch sea salt
- 1 tsp apple cider vinegar
- 2 carrots, coarsely grated
- 1 tbsp dry arame algae
- 4 tbsp finely chopped fresh dill
- 4 tbsp finely chopped leek
- 2 1/2 tsp juice from fresh lemon
- 1 pinch finely grated lemon peel
- 1 tsp finely chopped capers
- 1 tsp sea salt
- 3oz finely chopped cucumber
- 2 tbsp yellow or orange red Cavi-art
- 10oz plain firm tofu (preferably frozen, thawed and squeezed)
Makes 6 servings
Scrub the potatoes, make a few holes in the skin with a fork. Bake at 350F until soft, about 1 hour. While potatoes are baking make the mayonnaise and tofu-mix.
In a blender mix soymilk, mustard and salt, while mixer is running add grapeseed oil little by little and then the vinegar.
Sautee the carrots in a little oil until softened. Soak the algae, drain and chop. Mix all ingredients for tofu-mixture, crumble the tofu, season with more salt and lemon if needed. Cut a cross in the potatoes, add a generous amount of the filling and a spoonful of salmon Cavi-art.