Amanda Luxury Roe à la Grecque (Tamara)

Ingredients (4 people)
1 can of Amanda Luxury Roe 200g
10 black olives
1 tbsp chopped parsley
2 tbsp light sour cream
juice of 1 lemon
salt and pepper
2 cloves garlic (optional)



1. Chop the black olives finely. Mash the Amanda Luxury Roe with a fork and mix with sour cream, chopped parsley and optionally with pressed garlic.

2. Stir the mixture into a smooth puree and strain the juice of a lemon in. Season with salt and freshly ground pepper - use only very little salt because of the black olives.

3. Prepare the mixture at least an hour before serving, place it in the fridge and serve it cold.

4. Place the mixture on toast or in small individual bowls and garnish with finely chopped black olives. Amanda Luxury Roe a la Grecque is perfect as a light starter.

Original recipe translated from Danish from



Dill Caper Remoulade

1 cup mayonnaise
1 tbsp gherkins (minced)
1 tbsp capers
1 tbsp red onion (finely diced)
1/2 tsp minced garlic (fresh)
1/8 tsp cayenne pepper
1/4 tsp salt
1 tbsp fresh dill (chopped)
1/4 tsp lemon juice

Mix all ingredient well, let stand in the fridge for 30 minutes and enjoy!
Goes well with any kind of fish, potato and boiled eggs!




Licorice Ganache


150ml cream
100ml muscovado sugar (note: do not use if chocolate is already sweetened)
100g dark chopped chocolate
1 tsp licorice powder: use either salty licorice powder or sweet licorice powder according to your taste
2 tbsp butter

Bring the cream and the sugar to a boil. Lower the heat and add the chocolate and licorice powder. When chocolate is melted take the pan aside and add the butter. Stir until smooth.

Let cool for at least an hour before serving. Great on chocolate cakes and other baking or ice cream



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