Mustard-dill Sauce (for Gravlax)

3 tablespoons distilled white vinegar
2 tablespoons roughly chopped dill fronds
5 tablespoons Dijon mustard
1 tablespoon sugar
1/4 cup canola or vegetable oil
Kosher salt and freshly ground black pepper

In a blender, mini food processor, or using an immersion blender, combine vinegar with dill, mustard, and sugar and blend until dill is very finely chopped. Add oil and blend until a smooth sauce is formed. Season with salt and pepper.

Beetroot Salad with Horesradish, Dill, and Cottage Cheese

4 medium beets, peeled
50 grams dried cranberries, unsweetened
1/2 teaspoon fine salt
2 tablespoons apple or cider vinegar
200 grams cottage cheese
1-4 tablespoons freshly grated horseradish
Salt and pepper to taste
Fresh dill to garnish

Cut beets into thin julienne. Toss with cranberries, salt, and vinegar and let rest for 5-10 minutes.

Stir cottage cheese with horseradish and salt and pepper to taste.

Toss cottage cheese with beetroot and garnish with plenty of dill.

Danish Crispbreads

175g rye flour (preferably freshly ground)
75g plain flour
30g unsalted butter
2 tbsps plain yoghurt or sourdough starter
11?2 tsps salt
a pinch of caraway or fennel seeds (optional)
water or dark beer, just enough for the dough
to come together
50g mixed seeds (pumpkin, sunflower etc)

Preheat the oven to 180/160C fan.

Mix all the ingredients, except for the water and seeds, in a mixer or food processor.

Blend for 1 minute and then add water, little by little, until everything is fully combined and a fairly firm-textured dough
comes together.

Tip the dough out onto the table and knead in the seeds.

Roll out the dough as thinly as possible and then cut it into serving sized squares.

Bake the crisp breads on a lined baking sheet for 15-20 minutes
until golden brown and hard. Leave to cool before serving.

Lemon Verbena Skyr Ice Cream

3 tbsps. Lemon verbena/balm and/or sweet woodruff, finely chopped
30g sugar
a pinch of salt
2 egg yolks
1 tsp. elderflower liqueur
250ml whipping cream or double
cream
c.100ml skyr or thick unsweetened yogurt
Fresh strawberries, raw licorice and caramelized hazelnuts or
crushed biscuits for sprinkling

Grind the herbs, sugar and salt together using a mortar.

Whisk together herbs sugar, liqueur and egg yolks in one bowl, until pale and airy. Meanwhile whisking the cream in a different bowl, until it is light and fluffy – forming soft peaks. Fold the skyr into the egg yolks until it well combined, then carefully fold in the whipped cream. Pour into dessert glasses (or use and ice cream maker).

Freeze the ice cream for 2-3 hours before serving.

10 minutes before serving, bring the parfaits out of the freezer. Sprinkle with topping and serve.

TIP: Try serving the parfait with fresh strawberries in summer, a sea buckthorn compote or applesauce during the fall.

Tender Pork Cheeks with Beer

12-16 pork cheeks (aprox. 1,2 kg)
30 g butter or oil
3 new onions, sliced
50g dry cured bacon, in big cubes
500ml dark beer (e.g. Stout) or wheat beer (in spring)
1 tsp. dried thyme or 6 sprigs of fresh thyme
Salt & pepper
Sweet apple juice, to taste
Apple cider vinegar, to taste
150g fresh asparagus, green and/or white, bite size pieces
Fresh herbs and cracklin’s for sprinkling

Clean the pork cheeks using a sharp knife. Remove the silver tendon.

Melt the butter in a pot and brown the cheeks for 5 minutes until golden brown.

Add the vegetables and bacon together with the thyme to the sauté pan. Brown for another 3 mins. Then pour over the beer, turn the heat down and leave to simmer for 11?2-2 hours until the meat is completely tender.

(if there’s still plenty of liquid) Remove the cheeks from the pan, bring the sauce to the boil to reduce it and thicken.

Add the cheeks back into the sauce together with asparagus. Adjust the flavor with salt, pepper, juice and vinegar.

Sprinkle with herbs and serve.

Serve the tender pork cheeks with the spelt grain salad or mashed potatoes.

Grain and Greens Salad with Mustard Dressing

Dressing:
25ml rapeseed oil
2 tbsps apple or cider vinegar
1 tsp sweet Danish mustard
1-2 tbsp apple juice (or a little honey)
Salt and pepper

200 ml boiled pearl barley or pearl
spelt
1?2 cauliflower (very finely sliced)
1 handfuld fresh herbs e.g. watercress,
chervil, chives, parsley or nasturtium
1?2 apple, thinly sliced
100ml fresh green peas
5 radishes, thinly sliced
25 g roasted hazelnuts
Freshly grated horseradish

Whisk together the ingredients for the vinaigrette in a bowl (starting with the oil) and set aside (or shake them together in a jam jar).

Mix the grains with the vinaigrette and toss in the herbs, cauliflower, peas and radishes.

Sprinkle with nuts and horseradish just before serving.

Pickled Fennel and Herbed Mayo

2 egg yolks
2 tsps wholegrain mustard
C. 300 ml neutral oil (e.g. granola oil or refined sunflower oil)
2 1/2 tsps apple vinegar (OR lemon juice)
Salt and pepper
100 ml chopped cress, dill, wild garlic, chervil and/or chives
1 fennel
1-2 tbsps apple cider vinegar

Whisk the egg yolks, mustard and a pinch of salt together in a bowl. Keep whisking fast while adding the oil drop by drop until the texture is thick and creamy. (as soon as the mayo in looking pale/white you can start drizzling the oil a bit faster).

Chop the herbs finely and add about 100ml of the finished mayo. Adjust the flavor with vinegar, salt and pepper.

Slice the fennel VERY thinly using a mandolin or a very sharp knife and toss it with a pinch of salt and the apple vinegar. Let the mayo and fennel rest in the fridge until serving.

Great toppings for the lightly cured salmon. The sour pickled
fennel also works well as a little salad or side dish for stews
and roasted meat. Try different herbs in the mayo and use a
blender if you want it smooth and bright green.

Gravadlaks

100 g salt
60 g white sugar
1 tsps dill seeds, or fennel seeds
1 tbsps dill snaps, ordinary snaps or
vodka (optional)
1?2 tsp black pepper corns
1?2 very fresh side of salmon, pin-boned(~1 kg)

Mix all the ingredients together, except for the salmon.

Spread the mixture onto the salmon fillet and massage it into
the flesh.

Store it in a sealed bag in the fridge for 2-4 hours.

Discard excess liquid, quickly rinse of the salt under cold water and let the fillet dry a little on a piece of kitchen paper. Then slice it in 1?2 cm thick slices to serve. The salmon will keep, in the fridge (in the curing mixture) for up to 3 days.

Danish Rye Bread

2 breads
12g yeast (or 5g dried)
700ml dark beer, room temperature
100ml buttermilk, yoghurt or rye starter (sourdough)
1 tbsp. malt extract or syrup (optional)
275g (400ml) chopped rye (broken grains)
400g mixed seeds and broken nuts (linseeds, poppy seeds, sunflower seeds, walnuts, pumpkin seeds etc.)
225g rye flour
300g plain bread flour, sifted
5 tsps. salt
Oil or butter for the baking tins

Mix water, beer, buttermilk and malt in a kneading bowl.

Dissolve the yeast in the mixture and add the grains and
seeds/nuts.

Add the flour, salt and knead the dough using an electric mixer or machine for 7 minutes.

Spread the dough into two bread tins (size 1 liter) (lightly covered with oil, so the dough doesn’t stick).

Cover the tins with cling film and leave the dough to develop in the fridge for at least 12 hours (and up to 48 hours, they keep getting sourer).

Heat the oven to 175C/155C fan.

Bake the rye breads in the middle of the oven for approx. 1 hours and 15 minutes (core temperature should be 95 degrees).

Leave the breads to cool on a rack. Wait until they are completely cooled before cutting them.