Rækling with Kale Pesto, Buckwheat, and Chili
Instructions: Pick and wash kale thoroughly in cold water, draining well. In a blender, combine the kale with olive oil, grated lemon zest, chilli, half the buckwheat, salt, and freshly ground pepper. Blend into a smooth green salsa and transfer to a bowl. Serve the rækling with the salsa, sprinkled with toasted buckwheat on top. […]
Toasted Bread with Egg Cream, Crispy Rækling, and Watercress
Instructions: Spread the rækling on a baking sheet with parchment paper, drizzle with olive oil and sea salt, and bake at 140°C for 7-8 minutes until golden and crispy. Boil a pot of water and cook the eggs for 6 ½ minutes to keep them slightly soft, then place them in cold water to stop […]
Crispy Baked Rækling with Horseradish Mayo and Lemon
Instructions: Spread the rækling on a baking sheet with parchment paper, drizzle with olive oil and sea salt, and bake at 140°C for 7-8 minutes until golden and crispy. Remove from the oven and serve with horseradish mayo and freshly grated lemon zest on top. Ingredients: Serves 4-6 200 g rækling 1 tbsp olive oil […]
Rækling Sprinkled with Blueberry Salt
Instructions: Crush the blueberries and salt in a mortar or spice grinder into a fine red powder. Arrange the rækling on a platter and sprinkle the blueberry salt over them. Ingredients: Serves 4-6 100 g rækling 10 g freeze-dried blueberries 2 g sea salt