Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Avocado Hollandaise

Breakfast, Brunch, Dinner, SauceTove Balle-Pedersen3 Comments
Baked salmon  with avocado hollandaise.

Baked salmon with avocado hollandaise.

Avocado hollandaise is an easier and healthier version of the real hollandaise sauce. This is a no anxiety sauce. No fear of curdling the egg yolks, no fear of separation (elmulsion break), just blend, season and serve. It's that easy.

My favorite breakfast has been eggs Benedict. Before we moved to California, I didn't even know it existed. Sadly Eggs Benedict is not particular healthy, but by substituting the buttery hollandaise with this avocado hollandaise, you can cut down the calories, not sacrificing taste or creaminess.

Avocado hollandaise is great with fish, eggs Benedict and on asparagus. 

Serves 4.


  • 2 avocado, peeled and deseeded

  • 1½ lemon, the juice from + more to taste

  • water, to get the right consistency

  • salt, to taste

  • cayenne pepper, sprinkle on top


Puree the avocado, lemon juice and salt in a blender until smooth adding just enough water to make the sauce creamy and thick like a  real hollandaise. Season the sauce with salt and lemon juice. 



Avocado Almond Butter Toast

Breakfast, LunchTove Balle-Pedersen2 Comments
Avocado Almond butter Toast

Avocado Almond butter Toast

This is the breakfast of Champions.

My husband told me about this avocado and almond butter toast, you could get at his work. My husband just learned to eat avocado, so it was really huge that he was eating avocado for breakfast, especially with the selection in the cafeteria. After tasting it, I had to share it here on the blog. You get all you crave in a good breakfast. The crispy toast, the nutty earthy almond butter, the sweet creaminess from the avocado and a nice kick from the red pepper flakes.

An avocado almond butter toast is tasty, filling and best of all really easy to make. 

I use the fresh grinded almond butter from Whole Foods, but you can use the kind you like best. 

Serves 2.


  • 2 slice good whole grain bread
  • 1 avocado
  • almond butter
  • salt to taste
  • red pepper flakes to taste


Toast the bread, I like mine crisp but not to dark. While toasting, slice the skinned avocado thinly. Spread some almond butter on the still warm bread, so the butter melt somewhat. Place the sliced avocado on top, and sprinkle with some salt and red pepper flakes to taste. It's that easy.



Tuna Steak with Avocado-Wasabi Purée

Dinner, Fish & seafoodTove Balle-PedersenComment
Tuna Steak with Avocado-Wasabi Purée

Tuna Steak with Avocado-Wasabi Purée

The first time I ever had tuna steak was on a vacation to the western Jutland in Denmark. We bought the fish at Hvide Sande Røgeri, not knowing how to cook it. We pan-fried it to well done. As you may already know, that is NOT the way to cook tuna, and of course it turned out to be a dry boring piece of fish. We didn't understand what the hype was all about.

Fast forward to now, we love tuna steak. This recipe was adapted from the Danish magazine "Alt for Damerne" - I had to try the wasabi-avocado purée with tuna. Here is my version:

Serves 2.


  • 2 tuna steaks
  • salt & pepper


  • soya sauce
  • ½ jalapeño 


  • 2 avocados
  • 2 teaspoons wasabi paste
  • ½ red onion  
  • 1 lime, the juice of
  • salt & pepper to taste


Mix up the marinade and pour it into a ziplock bag, add the fish, and let tit marinate for 30 minutes in the refrigerator.  


Mix the purée by mashing the avocados with a fork. I like the puree kinda chunky. Mix in wasabi paste, onion, lime juice and season with salt and pepper.

Heat the grill or grill-pan on high. Take the steaks out of the marinade and brush them with oil. Sear the steaks for about 1 minute on each side, and season them with salt and pepper.

Serve the tuna steak over rice with the avocado-wasabi purée.


Appetizer, Sides, Spread & DipsTove Balle-PedersenComment
Guacamole - The perfect snack.

Guacamole - The perfect snack.

I have a love for avocados, and guacamole especially. The green velvety dips is to die for.

I have tried many different recipes, but this one from Curtis Stone is the best I've tried yet. I will keep looking for perfection, but this is really really close.


  • 3 firm but ripe hass avocados, halved, pitted, peeled, and cut into ½ inch pieces
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • ½ jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • ¼ teaspoon ground cumin
  • salt


In a large bowl, gently fold the avocados, cilantro, lime juice, jalapenos, garlic, and cumin together. Season to taste with salt.