Ida Davidsen

MY FAVOURITE RECIPESWITH SEAWEED-CAVIAR

What I know about Cavi.Art® – seaweed-caviar…

I sincerely enjoy using Cavi.Art R (seaweed-caviar) in my restaurant. The product is unique and extremely usable.The seaweed-caviar has a wonderful, fresh taste without being toosalty – it doesn’t contain cholesterol, and it’s available in a deepblack and a beautiful red colour. The seaweed-caviar is a healthy product, and it’s easy to work with.One of its many advantages is that its colour doesn’t come off, whichmeans that open sandwiches trimmed with seaweed-caviar keeplooking delicious and appetizing, and don’t get boring and miscolou-red quickly. This makes it possible to garnish the open sandwicheswell in advance.Seaweed-caviar is a vegetable product and have a long shelf-life –also when not refrigerated (just like pickled cucumbers, beetroot etc.)and can thus be left out on the serving table the whole day through.The production of Cavi.Art R is very environmentally friendly, since onlya few percent of the total seaweed growth is harvested each year. Inthis way natural resources are not exhausted.

1 piece of rye bread with butter1 plaice fillet

2 tbsp of red seaweed-caviar salad(consult the recipe under »Millenium«)

6 pieces of asparagus (fresh or tinned), about 2 cm long

1 tsp finely chopped parsley1 slice of lime

Spring plaice

Fried plaice

Place the plaice on the butteredbread. Arrange the red seaweed-caviar salad in a line along the fish.Cut the slice of lime halfwaythrough, and place it in the middleof the fillet. Dip the pieces of aspa-ragus in the finely chopped parsleyand place them on each side of theslice of lime.

Bread the plaice fillet in three turnsin the following order: flour, eggand breadcrumbs; remember to beatit well, so the breading stays on. Frythe plaice fillet in oil / deep fat orbutter, until it’s goldenbrown andcrispy. Let it drip off on a piece ofkitchenroll.

1/2 piece of rye bread with butter

50 g scraped raw beef2 tbsp Cavi.Art®

(seaweed-caviar)1/2 slice smoked salmon

1 egg yolk in a plastic shell

(consult the recipe for scraped raw beef at the back

of this leaflet)

“SAS”

Spread out the scraped raw beef asexplained at the back of this leaflet.Place the seaweed-caviar in a linefrom corner to corner. Cut the sal-mon in two slices and place them tolook like wings. The motor is madeup of an egg yolk in a plastic shell,and is placed at one end of thebread. There you go: a plane!

I thought up this piece with scraped raw beef inhonour of SAS, as a way of saying thank you forgreat cooperation at their hotels across Europe.

This piece ismeant to look likea plane! Wings,tail and motors…Have a nice trip tothe Country ofFood!

1 piece of bread made frombolted rye meal, with butter

1 egg50 g Cavi.Art® (seaweed-caviar)

1 twig of fresh dill

Egg and Cavi.Art R

»Eggboats«

Place the ‘egg-boats’ on the breadas explained beneath. Arrange a lineof seaweed-caviar down the middleof the eggs. Garnish with the dill.

Divide the egg lengthwise. Use asmall knife to cut the eggs in boat-shaped slices. Starting at one end ofthe slice of bread, place the slices ofegg next to each other, so that thetip of the egg is placed over theedge of the bread. Turn the breadaround (180°) and continue in thesame way. Practice makes perfect!

1 piece of bread made from bolted rye meal, with butter

1 or 2 slices of fresh smoked salmon40 g of Cavi.Art® (seaweed-caviar)

50 g of raw salmon 1 plastic eggshell1/4 cl schnapps,

Rød Aalborg (chilled)1 twig of fresh dill

Rød Aalborg

150 g raw salmon2 tbsp sour cream (18 %)

2 tbsp strong Dijon mustard2 tbsp lemon juice

1 tbsp fresh, chopped tarragonsalt and pepper

Raw salmon

Place the smoked salmon on thebuttered bread. Place the seaweedcaviar in a line down the middle ofthe salmon. Place the raw salmon ina line next to the seaweed-caviar.Garnish with the sprig of dill. Lastbut not least, fill the eggshell withRød Aalborg. If you happen to pourtoo much in the shell, you can alwa-ys drink a bit of it. Place the plasticshell on top.

Chop the salmon coarsely and mix inthe other ingredients. The dish mustrest in the fridge for 1/2 hour. Youmight want to add a little extra saltand pepper.

I realized that schnapps could be used for other purposes than drinking, and discovered that it

also tastes good as a ‘dressing’.

I created thispiece for the 150-year jubilee of theschnapps RødAalborg.

1 piece of rye bread, buttered50 g of scraped raw beef

1 tbsp Cavi.Art®(seaweed-caviar)

1 tbsp fried parsley 1 tbsp fried carrot

2 slices of smoked potato1 egg yolk in a plastic shell

(consult the recipes for scrapedraw beef and fried parsley and

carrot at the back of thisleaflet)

»Jydetatar«

Spread out the beef as explained atthe back of this leaflet. Arrange theseaweed-caviar and the fried parsleyin a line from one corner to theother. Place 2 slices of smoked pota-to in one corner, with the fried car-rot on top. Place the egg yolk in aplastic shell in the opposite corner.

1/2 slice of rye bread with butter2 slices of liver paste

6 slices of smoked potato2 crispy slices of bacon

2 tbsp spinach, steamed with butter1 tbsp Cavi.Art® (seaweed-caviar)

“Mugge”

1 kg potatoes, mediumsizedsalt

1 box for smoke-curingfoodstuffs

mull for smoke-curing

Smoked potatoes

Place the two slices of liver paste onthe bread with the long, crispy sli-ces og bacon on top (placed diago-nally). Place three slices of smokedpotato in each corner. Arrange thespinach in a line over the potatoand bacon, and place the seaweed-caviar next to it.

Place the mull in the box for smoke-curing and place the grid over themull. Rinse the potatoes, pat themdry and place them on the grid.Place the box on the cooker. Smokethe potatoes for approx. 2 hours. Tip: You can smoke-cure with eithergas or an electrical cooker.

The Danish journalist Mugge with the bowler lovesthis piece, which is basically a piece with liver paste,

garnished with spinach, bacon, smoked potato andseaweed-caviar.

1 slice of bread made from boltedrye meal, with butter

1 sliced tomato1 smoked potato in slices

2 tbsp red seaweed-caviar salad1 poached egg

1 tbsp Cavi.Art® (seaweed-caviar)1 twig of dill

“Millenium”

2 tbsp of very thick yoghurt2 tbsp Greenland shrimps

2 tbsp red Cavi.Art® (seaweed-caviar), 1/2 tsp English sauce,

HP sauce and liquid Maggisalt and pepper

Red seaweed-caviar salad

Place the tomato and potato alter-nately on the buttered bread.Arrange the red seaweed-caviarsalad in a line on top. Place thepoached egg in the middle. Place aline of black seaweed-caviar acrossthe egg, and garnish with fresh dill.

Stir together yoghurt, spicy sauceand liquid beef bouillon in a bowl.Add shrimps and seaweed-caviar.

(consult the recipe for poached eggat the back of this leaflet)

1 slice of bread made from bol-ted rye meal, with butter

1 thin slice of raw salmon50 g Cavi.Art® (seaweed-caviar)

6 shelled Greenland shrimps3 boiled tails of crayfish

1 slice of lime, boatshaped1 twig of fresh dill

1 dl of dill mayonnaise

“Victor Borge”

(consult the recipe for spiced mayonnaise at the

back of this leaflet)

Dill mayonnaise

Begin by boiling the crayfish, ifyou’re lucky enough to get hold offresh ones. It’s also perfectly fine tobuy frozen Turkish crayfish. Cut offthe head so only the tail remains.Divide the tail lengthwise, remembe-ring to remove the gut string. Placethe raw salmon on the butteredbread. Arrange the seaweed-caviaron the salmon. Place the 6 shrimpson one side, and the 6 half crayfish-tails on the other. Garnish with dill,the slice of lime and dillmayonnaisein a bowl.

1/2 l spiced mayonnaise is mixedwith 1 bunch of chopped dill. Letthe dill mayonnaise cool 1/2 hour inthe fridge before serving.

Victor Borge was a welcome guest in the restaurantwhen he visited Denmark. The friendship goes back

to the old Oskar Davidsen, where he camy by to havea meal for 2 DKr. At the time, he was a very youngand promising artist, who was known by the name

Børge Rosenbaum.

A few years ago Iasked him whathis favourite dishwas – and thispiece was created.

1/2 slice coarse rye bread6 slices of roast beef

2-3 tbsp Cavi.Art®(seaweed-caviar)

dill

Roast beef with Cavi.Art R

Place the slices of roast beef over-lapping on the buttered bread, andplace the seaweed-caviar diagonallyacross the meat. Garnish with alittle dill.

1/2 slice rye bread with butter50 g scraped raw beef

50 g Cavi.Art® (seaweed-caviar)4 fresh oysters

1 egg yolk in a plastic shell

(consult the recipe for scraped raw beef at the back

of this leaflet)

“Beautiful Sunday”

Spread out the scraped raw beef asexplained at the back of this leaflet.Place the seaweed-caviar in a squarein the middle of the beef. Open thefresh oysters and place them on apiece of kitchenroll to drip off. Placean oyster in each corner. Place theegg yolk in the plastic shell in themiddle.

A few years ago there was a TV-program in Sweden cal-led “Beautiful Sunday”. The program was about politics,

sex, fashion and food. The producer gave us a call, asthey wanted to visit the restaurant and film how one

makes open sandwiches. He asked me whether it wouldbe possible to design a piece especially for this program.

This is how “BeautifulSunday” was created:through Danish – Swedishcooperation about makingSunday morning more beau-tiful. What more could yourheart desire, than to be ser-ved this piece in bed on aSunday morning…

1/2 slice of rye bread with butter1 plaice fillet

1 tbsp remoulade1 whole choice asparagus1/2 slice smoked salmon

1/2 tsp Cavi.Art®(seaweed-caviar)

4 shelled shrimps from Greenland1 lemon boat

finely chopped parsley

Fried plaice

Place the fried plaice fillet on thebread. Place the remoulade alongthe fish, and garnish with shrimps,smoked salmon, seaweed-caviar,asparagus dipped in chopped parsleyand lemon – as shown in the pictu-re.

Bread the plaice fillet in three turnsin the following order: flour, eggand breadcrumbs; remember to beatit well, so the breading stays on. Frythe plaice fillet in oil / deep fat orbutter, until it’s goldenbrown andcrispy. Let it drip off on a piece ofkitchenroll.

GarnishedPlaice Fillet

1 slice of bread made frombolted rye meal, with butter

3 medium-sized potatoesApprox. 2 dl dry white wine

2 tbsp vinegar1/2 slice smoked salmon

2 tbsp Cavi.Art®(seaweed-caviar)

1 tbsp grated horseradish1/2 tsp finely chopped parsley

1 tbsp chopped red onion1/2 tsp salt

Potato inWhite Wine

Boil the potatoes (with their peel)in whitewine, vinegar and salt (thepotatoes must be covered) until thepotatoes are done. Cut the potatoesinto tiny squares or blend themslightly. Place the potato on thebuttered bread. Arrange the 1/2slice salmon in the middle, place alittle horseradish with some choppedparsley on top at one side of thesalmon, and place the chopped redonion on the other side. Place aplastic shell containing seaweed-caviar in the middle.

Scraped raw beef

Tips from Mrs. Ida

When making scraped raw beef weuse the top round of the animal. Youcan make scraped raw beef yourself.Use an ordinary table knife withteeth for scraping. In this way youget the cleanest meat, without anysinews. The meat can also be min-ced in a mincing machine, or youcan get the local butcher to minceit.

The scraped raw beef is spread outon a chopping board. Place the ryebread with the buttered side downon top of the beef. Shape the sidesin order to get a nice square. Usethe slimmest knife you’ve got to liftthe bread and meat off the choppingboard and place it on a plate withthe bread facing down.

Mix the mayonnaise with the otheringredients.

Add 3 dl vinegar to 1 l water andmake it boil. Break an egg into asmall bowl and pour it into the boi-ling water. Take the egg up after 5mns. and place it in cold water.

1/2 l mayonnaise1 tsp HP sauce

1 tsp Worcester sauce1 tsp strong Dijon mustard

1 tsp liquid Maggi seasoning1 tsp lemon juice

salt and pepper2 tbsp soured cream 18 %

Spiced mayonnasie

Poached egg

Fried carrot

2 raw carrots1 l grapeseed oil

coarse salt

Tips from Mrs. Ida

Fried parsley

Peel the carrots and cut them intothin slices lengthwise. These arethen cut into thin sticks, only a fewmillimetres thick. This is very impor-tant, otherwise the carrots won’t becrispy. Pour the oil into a deep potor pan. When the oil is nearly boi-ling, toss in a handful of carrot-sticks. Be careful of the hot oil. Thecarrots are done in approx. 5 mins.Use a perforated ladle to remove thesticks, and let them drip on a pieceof kitchen roll laid double. Sprinklesalt on top. Keep the carrot sticks ina dry place.

Rinse a bunch of parsley and dry itwell. Remove the sprigs from thestalks. Proceed as described above.

As the ambassador of opensandwiches, Ida Davidsen hasmade Danish cooking knownand loved throughout theworld. A few of the numerous placeswhere Mrs. Ida has preparedopen sandwiches are for theguests at the RestaurantScandia in Hollywood and forthe passengers of BritishAirways and Canadian Pacific.She has also been in chargeof the culinary aspect ofDanish ventures all around theworld, in cooperation with theMinistry of Foreign Affairs. Mrs. Ida is the fourth genera-tion of Davidsens deliciousopen sandwiches. She runsRestaurant Ida Davidsen inStore Kongensgade,Copenhagen.

Havnen 95DK-7620 Lemvig

Telefon +45 9781 1189Telefax +45 9781 1848

jmp@jmproducts.dkwww.cavi-art.com

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What we know aboutIda Davidsen...