BY SUNE RASBORG
A thick slice of toasted whole wheat bread. Pea puree (green peas pureed with oil, e.g. from the can, garlic, lemon, salt and pepper) FANGST smoked sprats (no. 1 or 2)
Topped with capers and sliced radish.FANGST flash grilled Faroese salmon, topped with chives and thinly sliced red onion.
Mayonnaise mixed with dill, cress and a little mustard.
Toasted whole wheat bread and lemon.
Dill and salt on the side.Carrots sliced very thinly.
Tossed with FANGST marinated blue mussels (no. 1), some marinade from the can and a pinch of salt.
Topped with dill, capers and slices of radishA slice of rye bread or other type of bread, toasted if you like.
FANGST smoked sprats (no. 1 or 2).
Thin slices of radish and red onion.
Egg yolk, chopped chives, and maybe some pea shoots.