Ingredients
1 can of FANGST FÆRØSK LAKS No. 1
200 g stripped (destemmed) Tuscan kale
½ dl olive oil
1 lemon and zest
20 g grated hard cheese
4 slices of good sourdough bread
Salt and freshly ground pepper
Method
Grill a few slices of sourdough bread on each side in a pan with a bit of oil. Remove the bread and fry some leaves of kale in the pan with more oil at high heat for half a minute, until cooked but still crisp. Sprinkle with salt and pepper.
Put the kale on the bread, then top with pieces of FANGST salmon from the can, grated hard cheese and lemon zest. Add a few drops of oil from the can and serve.
Ingredienser
1 dåse FANGST FÆRØSK LAKS No. 1
200 g ribbet palmekål
½ dl olivenolie
1 citron
20 g Vesterhavsost
4 skiver godt surdejsbrød
Salt og friskkværnet peber
Metode
Varm en pande op, kom lidt olivenolie på og steg brødskiverne ca. 30 sek. på hver side, så de bliver sprøde og gyldne.
Tag brødet af panden, kom lidt mere olie på og steg palmekål ved høj temperatur i 15-30 sekunder, så det lige får lidt farve og falder sammen men stadig har sprødhed, krydre med salt og friskkværnet peber.
Kom brød på tallerken eller fad, den stegte kål ovenpå og fordel herefter laksestykker ud over. Riv ost og citronskal over og dryp til sidst med lidt olie fra dåsen.
Mikkel has helped us create the recipes for the first cans of FANGST. He is an experienced chef and product developer with a broad knowledge of Nordic ingredients and processing methods. He is author of several praised cook books – of which ‘Gone Fishing’ and ‘Evergreen’ have been particular inspiring for us.
Download all Mikkel's recipes for FANGST.
