Salad of marinated blue mussels and carrots

Salad of marinated blue mussels and carrots
Carrots sliced very thinly.
Tossed with FANGST marinated blue mussels (no. 1), some marinade from the can and a pinch of salt.
Topped with dill, capers and slices of radish.

 

Gulerødder i meget tynde bånd.
Vendt med FANGST marinerede blåmuslinger
(nr. 1), lidt marinade fra dåsen og et drys salt. Pyntet med dild, kapers og skiver af radiser.

About Sune Rasborg

Sune Rasborg, based on the island of Bornholm in the Baltic Sea, is a renowned chef and author of award-winning cookbooks. With a keen eye for the best in Nordic cuisine, Sune ensures that each recipe builds on the region's culinary heritage. His passion for using top-notch, locally sourced ingredients aligns perfectly with FANGST's commitment to the same.

Download all Sune' recipes for FANGST.