A slice of rye bread or other type of bread, toasted if you like.
FANGST Brisling - The Nordic Sardine (No. 1, No. 2 or No. 4).
Thin slices of radish and red onion.
Egg yolk, chopped chives, and maybe some pea shoots.
En skive rugbrød, evt. ristet.
FANGST brislinger (nr. 1, 2 eller 4).
Tynde skiver af radiser og rødløg.
Æggeblomme, hakket purløg og måske lidt ærteskud.
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.
