Ingredients
1 can FANGST LAKS No. 2
A handful of purple or green kale
1 bunch of parsley
5 tbsp of tahini
4 tbsp of Greek yoghurt
A few rainbow or orange carrots
Olive oil
Juice of 1 lemon
A sprinkle of sesame seeds
Sea salt
Method
Wash and dry the purple kale thoroughly. Tear or chop into bite sized pieces. Massage the leaves with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of sea salt until they soften slightly.
Thinly slice the rainbow carrots and add them to the kale for vibrant color and a gentle bite.
In a small bowl, whisk the tahini with a few drops of cold water, it will thicken at first, then loosen into a silky paste. Add the Greek yogurt and whisk until smooth and creamy.
Blitz the parsley in a food processor with a little olive oil and lemon juice, then fold it into the tahini mix. Adjust seasoning. You’re looking for a bright, creamy, citrus flavored dressing.
Spoon the tahini parsley sauce onto a plate as the base. Top with the massaged kale and carrots. Arrange the salmon on top and finish with sesame seeds.
Drizzle with a little of the infused salmon oil from the can for extra flavor.
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.
