Appetizers recipes

Smoked salmon with green spaghetti

Cut the salmon into small pieces, after which the salmon blanched, then add 1 clove garlic, 1/2 liter whipping cream and 1 glass of white wine. Season with a few splash tomatpurè, a couple of grate nutmeg, pepper and 10 drops of lemon juice. Serve the spaghett

Curly kale tatar

Mix a marinade of olive oil, lemon juice and garlic. The taste with salt and pepper. The chopped Kale mix with marinade and arranged on bread slice. Upstairs is placed a løgring, and in løgringen an egg yolk. There are decorating with capers.

Beef with duvet

Make a gravy of the broth, lemon juice and sugar-razed with meljævning. Season with lemon and sugar-both should be able to be tasted without clearly to drown. Cut the meat into slices and warm it in the sauce. Let it cool off and pull the taste. Peel the parsn

Green pasta with smoked salmon

cut the salmon into small pieces and Blanch for a few minutes. hug 1-2 clove of garlic down to the salmon and let it Parboil with a minute and a half litre of whipping cream pour down in and 1 glass of white wine. season with tomatpurè, a couple of grate the n

Sole au gratin

Onion peeled and chopped. Søtungefiletterne rinse, Blot dry, halved lengthwise and seasoned with salt and pepper. Onion, wine and lemon juice is given a rehash, fiskefiletterne pulls in it on a low heat for about 7 minutes. They must not, under any circumst

Spinach roulade with smoked salmon

Thaw the spinach and pressed free of moisture, it now weighs approximately 200 g. fresh spinach can also be used, but it must be blanched first, and you need to calculate any more, my it dobelte. The spinach blended with butter and egg yolks. Lemon zest, sa

Spinach roulade with soufflé of sejfilet

Spinach roulade bottoms: the spinach be thawed and knuges free of moisture, then chop it in a blender. Eggs whipped foamy. Egg foam and the pureed spinach mix well. This mass is distributed on 4 PCs. wax paper where the edges are folded up (it must fit the sau

Vildtterrine

Udben shoulder and liberate the meat of the tendons. Cut the bovkødet in centimeter-sized cubes. Stir in the chopped pork småkød sausage meat, eggs, whipping cream, cognac, quatre épices, gelatin powder, salt and pepper and flip dyrekødterningerne in forcemeat