• Smoked sprats on green pea puree

    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.
  • Flash grilled salmon on toast with mayo

    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.
  • Salad of marinated blue mussels and carrots

    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 radish
  • Smoked sprats on rye bread with egg yolk

    A 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.


Sune is based on the island Bornholm in the Baltic Sea. He is an experienced chef and author of price winning cook books. Sune is particularly good at finding and using the best Nordic ingredients, and we are happy that he will share his simple and easy serving suggestions with canned seafood from FANGST. 

Download his serving suggestions here