Norwegian Cod Roulade with Shellfish Filling

Serve roulade of Norwegian cod filled with shellfish as a starter or as tapas. Garnished with salmon roe it also looks good on the plate.

Difficulty Very easy
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  • Sprinkle salt over the cod, wrap it in clingfilm and place in the freezer for 4-5 hours.

  • Coarsely chop the crab meat and prawns.

  • Finely chop red onion and dill, and mix with crab meat, prawns and quark.

  • Taste the mix with lemon juice, salt and pepper.

  • Take the cod out of the freezer and cut into thin slices along with a sharp knife.

  • Place a little shellfish mix on a slice of cod and roll together.

  • Make small slices of pumpernickel and place the cod roulades over.

Serve with salmon roe and dill on top.