New potatoes with smoked cheese, radish, asparagus and toasted rye bread.
800 g new potatoes
8 green asparagus
4 twigs bronze fennel
Red wood sorrel
Sea salt and freshly ground pepper
4-8 sliced rye bread
Wash and clean the potatoes thoroughly in cold water. Boil potatoes in a pot with water and salt, (a little spoon.) Bring the pot to boil and cook potatoes at low heat for approx. 10 min. And then turn off the heat and let the potatoes rest for 5 minutes. Before you put cold water on the boiled potatoes.
Break of the rootend of asparagus, rinse asparagus in cold water and cut them on the long side on a mandolin to get some long thin strips.
Take the top of radish and then cut them on mandolin in long thin strips, put asparagus and radishes in a bowl of cold water to keep them crisp, remember to drain them thoroughly in a sieve before serving.
Cut potatoes and put them on a dish or plates, sprinkle smoked cheese cream on asparagus and radish and picked bronze fennel and wood sorrel on top.
Season with salt and freshly ground pepper.
Served with roasted rye bread.
Smoked fresh cheese Cream
50 g smoked fresh cheese
1 dl yogurt natural
½ organic lemon
1 tsk acacia honey
Salt and freshly squeezed pepper