Appetizers recipes

Tomato Bruscheta

Toast bread slices on both sides in a little oil until they are crisp. Cut the tomatoes into coarse cubes and stir them together with all the herbs-season with salt and pepper. Advantage the tomatoes on bread slices and warm them slightly in the oven for a few

Brushetta with broccolli, capers and olives

Fry the bread browned in olive oil on a low heat. Remember salt and pepper brocolli picked into small bouquets onion peeled and chopped into small cubes olive udstenes parsley picked Citron rives and squeezed for juice, parsley, garlic, olives, capers and lemo

Gratinerede tomatoes

Tomatoes carefully eroded and washed with a teaspoon from stilkeenden. The inside of the tomatoes cured easily and the tomatoes are added on a platter with the opening downwards so that the water can pull off. Onion peeled and chopped fine. Half of the butt

Cold, ovndampet salmon with Arugula sauce

View salmon in to småben, and remove them with tweezers or salmon tang. Put the salmon in a baking dish. Boil together and pour the boiling brine over salmon. Put the salmon in the oven at 175 degrees C uncovered. alm. oven about 15 mins., to the right has bee

Smoked mackerel mousse

The mackerel peeled and flesh moses with a fork. Husblasen 5 min. is soaked in cold water, taken up and melted in a water bath. Mackerel flesh touched with mayonnaise, chives, parsley, onion, sour cream, salt and pepper. The melted gelatin stirred in. Mousse i

Basilikumtapenade

Mix the olives, sardeller, capers, garlic, lemon juice, olive oil and pepper in a blender. You can also use mortar or grøntsagskværn, but it goes faster with a blender. A few seconds at high speed is enough to make the mixture smooth. Add more oil if necess

Poached turbot à la Nage with salmon caviar and deep-fried leeks

Turbot: Pighvaren cut in 4 pieces à 125 g. They cut pieces out in a greased pan with salt, pepper and 1 dl white wine. Steamed 5 minutes on low heat. Rest 5 minutes. The sauce: Carrots and onions peeled and cut into thin slices. The herbs in a pot containin

Jerusalem soup with deep-fried leeks

Jerusalem artichoke, leek (the peaks are saved for garnish), potato and parsnip rinsed/peeled off and cut into smaller pieces. Put it all into a large saucepan with the white wine and a few sprigs of thyme (½ tablespoon dried thyme). Let it boil vigorously for