Smoked mussels on crispbread with pickled red onion

Smoked mussels on crispbread with pickled red onion - FANGST
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.

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