An elegant microgreen starter: broccoli sprouts with cod roe, flaxseed oil and lemon. Ready in 5 minutes, looks like a restaurant dish.
INGREDIENTS
- 35 g - Broccoli microgreens
- 2 tsp - Cod or capelin roe
- 1 tbsp - Flaxseed or extra virgin olive oil
- ½ pc - Lemon (juice)
- Sea salt - to taste
- Black pepper - to taste
STEPS
- Rinse broccoli microgreens with cold water and pat dry on a paper towel.
- Arrange the microgreens on a plate in an even layer - they form both the base and the green canvas of the dish.
- Spoon the cod roe on top in two small mounds or spread evenly across the surface.
- Whisk the oil with a few drops of lemon juice and drizzle over the top.
- Season with a pinch of sea salt and black pepper. Serve immediately - roe and microgreens express their full flavour at room temperature.
Why broccoli microgreens are special
Broccoli microgreens are among the most studied and nutritionally remarkable microgreens available. They contain sulforaphane – a potent natural compound with well-documented antioxidant and anti-inflammatory properties. The concentration of sulforaphane in broccoli microgreens can be 10–100 times higher than in mature broccoli. They also provide vitamins C, K and A, calcium, iron and fibre.
The flavour is mild and subtly cabbage-like, without the bitterness of mature broccoli. This makes them extremely versatile – they pair naturally with fish, eggs, avocado and seafood.
This recipe is one of the simplest and most elegant ways to serve microgreens. Cod roe contributes a salty umami depth and beneficial omega-3s, flaxseed oil enhances the marine flavour, and lemon juice brightens the freshness of the greens.
About the ingredients
Broccoli microgreens – choose dense sprouts with deep green colour and a light cabbage aroma. Store in the fridge and rinse just before serving.
Cod or capelin roe – an accessible ingredient that provides a salty umami base. Choose roe with minimal additives. Salmon or trout roe work equally well for a more premium version.
Flaxseed oil – an ideal pairing with fish and greens: its nutty, earthy flavour complements without overpowering. Never heat it – use cold as a dressing only. Substitute with extra virgin olive oil if preferred.
Lemon – even a few drops completely transform the dish. Lime or white balsamic vinegar are good alternatives.
Variations
- With avocado: arrange thin avocado slices alongside the microgreens – the fat content balances the saltiness of the roe.
- With a poached egg: a poached egg on top turns this starter into a restaurant-style breakfast.
- On toast or bruschetta: pile the microgreens and roe onto toasted sourdough – an elegant canapé for any occasion.
- With smoked salmon: replace the roe with 50 g of thinly sliced lightly cured salmon. A classic Scandinavian combination.
- Vegetarian version: replace the roe with 1 tsp capers and a pinch of dried nori flakes for a plant-based umami hit.
Serving
Serve cold or at room temperature – this is when the roe and microgreens taste their best. Do not prepare ahead: microgreens absorb moisture from the roe within 15–20 minutes. Perfect as a starter, a light breakfast or an elegant opening to a dinner.
