Nordic sardines on green pea puree

Nordic sardines on green pea puree
A thick slice of toasted whole wheat bread. Pea puree (green peas pureed with oil, e.g. from the can, garlic, lemon, salt and pepper). FANGST Brisling - The Nordic Sardine (No. 1No. 2 or No. 4)
Topped with capers and sliced radish.

 

Et god skive grillet hvedebrød. Ærtepuré (ærter blendet med olie, evt. fra dåsen, lidt hvidløg, citron, salt og peber).
FANGST brislinger (nr. 1, 2 eller 4). Evt. 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.