Nordic sardines on rye bread with egg yolk

Nordic sardines on rye bread with egg yolk

A slice of rye bread or other type of bread, toasted if you like.
FANGST Brisling - The Nordic Sardine (No. 1No. 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.

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.