BY SUNE RASBORG
Slices of whole wheat- and rye bread, brushed with a bit of the oil from the can, and grilled.
Small green salad leaves, sliced cherry tomatoes and thin twirls of lemon zest. FANGST smoked sprats (no. 1 or 2)Crispbread, rye- or whole wheat crackers.
A leaf of letucce and slices of hard boiled egg. FANGST lightly salted sprats (no. 4) Garnished with capers and cress.
Lemon on the side.A thick slice of toasted whole wheat bread.
Topped with a spread of mayonnaise.
Slices of cherry tomatoes, spring and red onion.
Caper berries and FANGST cockles.FANGST smoked blue mussels (no. 2), topped with thinly sliced spring onion and cress. Pickled red onion (2 finely sliced red onions cooked 1 min. in 2 oz vinegar, 2 oz sugar and a pinch of salt.
Chilled). Mayonnaise, grilled lemon, and crispbread.