Instructions:
Spread the rækling on a baking sheet lined with parchment paper, drizzle with a little olive oil and sea salt, and bake at 140°C for 7-8 minutes until golden and crispy.
Quickly rinse the button mushrooms in water and thoroughly dry them with a paper towel. Place the mushrooms in a dish (reserve 2 whole mushrooms), and season with salt, pepper, lemon juice, and 1 tablespoon of sesame oil.
Bake the mushrooms in the oven at 150°C for 15-20 minutes until tender and releasing some liquid. Remove the dish from the oven, cover with film, and let the mushrooms marinate in their own juice for 25-30 minutes. The mushrooms can also be prepared a day in advance.
Slice the 2 reserved raw mushrooms into very thin slices using a mandolin slicer.
Arrange the baked mushrooms on a platter, drizzle the liquid over them, sprinkle with the thin mushroom slices, sesame seeds, and lightly crushed rækling, finishing with a drizzle of extra sesame oil on top. Serve as a standalone lunch dish or as an accompaniment to a fish dish.
Ingredients:
- 50 g rækling
- 400 g button mushrooms (without stems)
- 1 lemon
- Salt and freshly ground pepper
- 1 tsp dried chilli flakes
- 2 tbsp sesame seeds
- 1 tbsp toasted sesame oil