Fried Kale with Rækling, Apple, Shallots, and Buckwheat

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.

Tear the kale into smaller pieces, wash thoroughly in cold water, and drain well to remove all water. Peel the shallot and slice it very thinly. Core the apple and cut it into thin wedges. Heat a pan, add a little oil, and fry the kale over high heat for 1-2 minutes until it wilts slightly but retains its green colour and structure. Remove the kale from the pan and arrange it on a platter, zesting lemon over it, then sprinkle with shallots, apple wedges, and finally crispy pieces of rækling. Serve with good bread as a lunch dish or as a side to a fish dish.