Ingredients:
1 can FANGST HJERTEMUSLING
5 tbsp of tahini
4 tbsp of Greek yogurt
Juice of 1 lemon
1 crushed garlic
Salt
1 beetroot, finely chopped
100ml of white wine vinegar
2 sourdough bread slices
Butter
Method
In a small bowl, whisk the tahini with 100ml of cold water, it will thicken at first, then loosen into a silky paste. Add the Greek yogurt, crushed garlic, lemon juice, 1 tbsp of salt, and whisk until smooth and creamy with a lively lemon flavor.
In another bowl, toss the chopped beetroot with vinegar and 1 tbsp of salt. Let it sit for a few minutes to lightly pickle.
Heat a pan over medium heat. Add a little butter and toast the sourdough slices on both sides until golden and crisp.
Spoon the tahini dressing generously over the toasted sourdough. Top with the cockles and the pickled beetroot.
Finish with a drizzle of oil from the can. Serve, while the toast is warm.
Enjoy!
In a buzzing spot by the old Harborfront in Sjællands Odde, chef and owner of Noosh, Sanaz Zardosht, serves her homemade Persian inspired food alongside beautifully prepared plates featuring canned fish from FANGST. Sanaz loves bringing the Nordic flavors of FANGST to life in her kitchen, and she is happy to share some of her delicious recipes with us.
