Smoked mussels on crispbread with pickled red onion

Smoked mussels on crispbread with pickled red onion
FANGST smoked blue mussels (no. 2), topped with thinly sliced spring onion and cress. Pickled red onion (2 finely sliced red onions cooked 1 min. in 2 oz vinegar, 2 oz sugar and a pinch of salt.
Chilled). Mayonnaise, grilled lemon, and crispbread.


FANGST røgede blåmuslinger (nr. 2), pyntet med fint snittet forårsløg og karse.
Syltet rødløg (2 fintsnittede rødløg kogt 1 minut i 1 dl eddike, 1 dl sukker og lidt salt. Afkølet). Mayonnaise, grillet citron og knækbrød.

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.