Slices of whole wheat- and rye bread, brushed with a bit of the oil from the can, and grilled.
Small green salad leaves, sliced cherry tomatoes and thin twirls of lemon zest. FANGST Brisling - The Nordic Sardine (No. 1, No. 2 or No. 4).
Skiver af hvede- og rugbrød, penslet med lidt af olien fra dåsen og grillet.
Små grønne salatblade, skiver af cherrytomater og fine strimler citronskal.
FANGST brislinger (nr. 1, 2 eller 4).
Sune Rasborg, based on the island of Bornholm in the Baltic Sea, is a renowned chef and author of award-winning cookbooks. With a keen eye for the best in Nordic cuisine, Sune ensures that each recipe builds on the region's culinary heritage. His passion for using top-notch, locally sourced ingredients aligns perfectly with FANGST's commitment to the same.
Download all Sune' recipes for FANGST.
