Open, enjoy

FANGST is effortless small meals, ready to eat. 

We encourage simple servings and sharing meals – what we call “Nordic style tapas”. Spending more time together enjoying the meal, rather than preparing it. 

Just put the beautiful cans on the table, maybe add a salad, a lemon and some good bread. You don’t need to be a chef to get a taste of the North.

Or explore our serving suggestions and recipes below.

Danish trout with cabbage, yoghurt and green dressing

Danish trout with cabbage, yoghurt and green dressing

By Mikkel Karstad Ingredients1 can of FANGST REGNBUE ØRRED½ pointed cabbage1 dl plain yogurt½ lemon10 wild garlic leaves (or a handful of mixed herbs: chervil, parsley, and tarragon, plus ½ clove of garlic)½ dl olive...
Limfjord blue mussels with cucumber and fennel

Limfjord blue mussels with cucumber and fennel

Af Mikkel Karstad Ingredients1 cucumber1 can of FANGST BLÅMUSLING No. 1 ¼ fennel¼ fresh red chili, deseeded2 sprigs of lemon verbenaSalt and freshly ground pepper MethodSplit a cucumber lengthwise into two halves. Pan-fry the two halves...
Greenland halibut with potato, parsley and onion

Greenland halibut with potato, parsley and onion

By Mikkel Karstad Ingredients1 can of FANGST HELLEFISK300 g small, boiled potatoes2 tbsp creme fraiche1 small red onion½ bunch flat-leaf parsley2 tbsp apple cider vinegarSalt and freshly ground pepper MethodCut a red onion into thin...
Faroe Islands salmon with kale and grated cheese

Faroe Islands salmon with kale and grated cheese

Ingredients1 can of FANGST FÆRØSK LAKS No. 1200 g stripped (destemmed) Tuscan kale½ dl olive oil1 lemon and zest20 g grated hard cheese4 slices of good sourdough breadSalt and freshly ground pepper MethodGrill a few...
Trout salad with pickled cabbage, kale and tahini

Trout salad with pickled cabbage, kale and tahini

By Sanaz Zardosht/Noosh Ingredients1 can FANGST freshwater trout200 ml of tahini150 ml of yoghurt2 lemonsA handful of pointed red cabbage (to pickle)A small bunch of fennel flowersA few leaves of Tuscan kaleA tsp of sumacSalt100 ml...
Noosh toast with cockles, lemon tahini & pickled beetroot

Noosh toast with cockles, lemon tahini & pickled beetroot

By Sanaz Zardosht/Noosh Ingredients:1 can FANGST HJERTEMUSLING5 tbsp of tahini4 tbsp of Greek yogurtJuice of 1 lemon1 crushed garlicSalt1 beetroot, finely chopped100ml of white wine vinegar2 sourdough bread slicesButter MethodIn a small bowl, whisk the...
Kale salad with green tahini, sesame seeds and salmon

Kale salad with green tahini, sesame seeds and salmon

By Sanaz Zardosht/Noosh Ingredients1 can FANGST LAKS No. 2A handful of purple or green kale1 bunch of parsley5 tbsp of tahini4 tbsp of Greek yoghurtA few rainbow or orange carrotsOlive oilJuice of 1 lemonA sprinkle...
Nordic style tapas no. 2 - FANGST

Nordic style tapas no. 2

Create your own Nordic style tapas with: FANGST Flash-grilled salmon.FANGST Smoked herring with ramson.HØST Mayo with sea buckthorn.HØST Mustard-dill spread.HØST Pickled red onion with rose pepper.HØST Crispbread with rye, oat and seaweed. Or any other...
Nordic seafood tapas

Nordic seafood tapas

  With cans from FANGST, it is easy to serve small meals in Nordic style: Fish and Shellfish Select a variety of FANGST cans, open, and serve them as they are in the golden cans....