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.
Salads and Pickles
Serve with our HØST pickled 'red onions with rose pepper' and 'fennel with dill'. Or try these quick recipes:
Pickled Fennel and Pear: Bring 1 dl vinegar, ½ dl water, 3 tablespoons sugar, and a pinch of salt to a boil. Remove from heat and add a thinly sliced fennel. Let cool. Drain, add a thinly sliced or diced pear, and mix with freshly ground pepper.
Cauliflower and Radish Salad: Grate cauliflower and radish coarsely. Add mustard, lemon juice, salt, pepper, and maybe a pinch of sugar – a little at a time, until the taste is where you like it.
Dips and Spreads
Add a couple of our HØST plant based mayos or spreads to the table. Or make your own, for example:
Herbal Dip: Put a cup of fresh green herbs (e.g., parsley, chervil, lovage, pea sprouts) in a food processor with 1/2 dl oil, a handful of roasted nuts or seeds (e.g., pumpkin or sunflower seeds, hazel or pine nuts), a small chunk of grated hard and dry cheese, zest and juice from half a lemon, and a pinch of salt. Chop/blend until you have a smooth green dip.
Easy FANGST Mayo: Blend an egg yolk with 1 dl oil (for a hint of the ocean, use also the oil from the FANGST cans), 1 tablespoon vinegar, 1 tablespoon mustard, and a pinch of salt in a food processor until a creamy texture.
Bread and Lemon
Toast some thick slices of sourdough or wheat bread. Or go even more Nordic with our HØST 'crispbread with rye, oat and seaweed'.
Maybe cut a lemon in halves. Grill them if you like, for the look and taste.