Hot-smoked salmon means that the smoking occurs with heat and the texture of the fish is very flaky. Cold-smoked salmon is actually cured by low-temperature smoking. The proteins are not cooked, hence the very fine texture of the flesh.
Serves 2 Preparation: 20 minutes Cooking: 30 minutes
100 g stale rye bread, very thinly sliced
80 ml (1/3 cup) grapeseed oil
50 g Parmesan cheese, finely grated
80 ml (1/3 cup) buttermilk
2 tbsp apple cider vinegar
1 tbsp snipped chives
1 tbsp chopped parsley
4 large organic eggs
A splash of milk
15 g salted butter
150 g hot-smoked salmon
1 large handful pea tendrils
1 handful baby English spinach leaves
1 handful watercress
150 g cold-smoked salmon
Preheat the oven to 180°C (350°F). Brush the bread with 2 tbsp of the oil and sprinkle with Parmesan. Place on a baking tray lined with baking paper. Bake for 20 minutes until crisp.
Meanwhile, make a dressing by whisking the buttermilk, vinegar and remaining oil together. Mix in the chives and parsley, then season to taste.
Beat the eggs in a bowl, add the milk and season with salt. Whisk for 1–2 minutes until frothy.
Heat the butter in a 20 cm frying pan over medium heat until frothy. Add the eggs and cook for 1–2 minutes until just starting to set. Start to draw the eggs into the centre of the pan, letting the wet mixture run out to the sides. Fold like this gently until the eggs are just set.
Flake the hot-smoked salmon into a bowl and fold in 2–3 tbsp of the dressing. Add the salad leaves and toss gently. Season to taste.
To assemble, divide the hot-smoked salmon salad between 2 serving bowls, add the cold-smoked salmon then the scrambled eggs. Finish with the rye croutons and serve with extra dressing.
The Danes are more than happy to take the time to peel the tiny Fjordrejer shrimp – that’s how much they savour the taste – but they can also be eaten with their shells on. School prawns can too, and make a fine substitute. Serve on pancakes or open sandwiches.
Serves 4 Preparation: 30 minutes, plus 30 minutes standing Cooking: 30 minutes
125 g plain flour, sifted
1 good pinch of sea salt flakes
2 eggs, beaten
300 ml milk
20 g melted butter, plus extra for cooking
50 g unsalted butter
350 g raw school prawns, shell on
1 pinch of sea salt
2 tbsp snipped chives, plus extra to garnish
250 ml (1 cup) crème fraiche
Mix the flour and salt together in a bowl. Make a well in the centre, add the eggs and milk and mix until smooth. Leave for at least 30 minutes. Just before ready to cook, stir the melted butter into the batter.
Brush a hot 20 cm non-stick crêpe pan with a little butter. Pour in 75 ml batter, swivel the pan to spread the batter and cook for 2 minutes until the surface looks set and the base is golden brown. Flip over and cook for another 1–2 minutes. Remove and keep warm. Repeat to make 8 pancakes.
For the filling, melt the butter in a sauté pan, add the prawns and cook over high heat for 3 minutes until they start to turn pink. Sprinkle over the salt and season with black pepper. Once prawns start to turn crisp remove from the heat and sprinkle over the chives.
To serve, spread 1–2 pancakes with crème fraîche. Spoon over the shrimp and sprinkle with extra chives.
This recipe, adapted from chef and cookbook author Mikkel Karstad’s beautifully delicious cookbook Gone Fishing, usually calls for apples, but feel free to change the fruit according to
the seasons – we opted for rhubarb.
Serves 10 Preparation: 30 minutes Cooking: 40–50 minutes
500 g rhubarb, sliced into 5cm long pieces, about 2.5mm thin
1 tsp ground cinnamon
1 tbsp Demerara sugar
150 g unsalted butter, softened
150 g (2⁄3 cup) soft brown sugar
150 g marzipan, chopped
4 eggs (about 150g)
5 tbsp plain flour
Finely grated zest of 1 lemon
Crème fraîche, to serve
Preheat the oven to 170°C (340°F). In a bowl, toss the sliced rhubarb with the cinnamon and sugar, then leave for at least 20 minutes.
Meanwhile, mix the butter, sugar and marzipan in a food processor until smooth. Gradually add the eggs, then the flour and lemon rind. Spread the batter into an oiled 20cm cake tin lined with baking paper and top with rhubarb. Bake for 40–50 minutes until set and the fruit is caramelised. If the fruit is browning too much, cover with foil and cook the cake until set in the centre. Cool for 1 hour.
Serve warm or at room temperature with crème fraîche.