Spring

    08 Det dufter af forår

    New potatoes with smoked cheese, radish, asparagus and toasted rye bread.
    4 people
    800 g new potatoes
    4 radish
    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

    Put smoked cheese, yogurt, finely grated shell and juice from lemon and honey into a bowl and stir it into a smooth cream. Season with salt and freshly ground pepper.
    07 Det dufter af forår