Recipe of the Week

Ingredients

• 4 slices dense Danish rugbrød
• 200g pickled herring (or buy pre-made)
• 4 tbsp unsalted Danish butter
• 1 small red onion, thinly sliced into rings
• 2 tbsp capers, drained
• Fresh dill sprigs
• 4 tbsp crème fraîche
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Freshly ground black pepper
• Optional: hard-boiled egg slices

Instructions

1. 1

   Lightly toast the rugbrød slices and butter generously while warm.

2. 2

   Mix crème fraîche with Dijon mustard and lemon juice to make the dill-mustard cream. Fold in chopped dill.

3. 3

   Spread a generous layer of the dill-mustard cream on each bread slice.

4. 4

   Arrange the pickled herring pieces on top, slightly overlapping.

5. 5

   Scatter red onion rings and capers over the herring.

6. 6

   Garnish with fresh dill sprigs and a crack of black pepper.

7. 7

   Serve immediately with cold Danish snaps if desired.

Ingredients

• 400ml coconut milk
• 3 tbsp green curry paste
• 200g Danish asparagus, cut into 3cm pieces
• 300g new potatoes, halved
• 100g sugar snap peas
• Handful of wild garlic leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• Thai basil leaves
• Jasmine rice, to serve
• Lime wedges

Instructions

1. 1

   Scoop the thick coconut cream from the top of the can into a hot wok. Stir until it splits and becomes oily.

2. 2

   Add the green curry paste and fry for 2 minutes until fragrant.

3. 3

   Add the halved new potatoes and remaining coconut milk. Simmer for 15 minutes.

4. 4

   Add asparagus and sugar snap peas. Cook for 5 more minutes until tender-crisp.

5. 5

   Season with fish sauce and palm sugar. Adjust to taste.

6. 6

   Remove from heat and stir in torn wild garlic leaves and Thai basil.

7. 7

   Serve over jasmine rice with lime wedges on the side.

Ingredients

• 400g '00' flour
• 4 large egg yolks + 2 whole eggs
• Pinch of salt
• 100g unsalted butter
• 20 fresh sage leaves
• 80g Parmigiano-Reggiano, finely grated
• Freshly cracked black pepper
• Flaky sea salt

Instructions

1. 1

   Make a well in the flour on a clean surface. Add egg yolks, whole eggs, and salt to the centre.

2. 2

   Gradually incorporate the flour into the eggs using a fork, then knead by hand for 10 minutes until smooth and elastic.

3. 3

   Wrap in cling film and rest for 30 minutes at room temperature.

4. 4

   Roll the dough thin (setting 5-6 on a pasta machine) and cut into tagliatelle strips.

5. 5

   Bring a large pot of well-salted water to a rolling boil.

6. 6

   In a large pan, melt butter over medium-low heat. Add sage leaves and cook until butter turns golden brown and smells nutty (about 4 minutes).

7. 7

   Cook the fresh pasta for 2-3 minutes until al dente. Reserve 1 cup pasta water.

8. 8

   Toss the pasta directly into the brown butter. Add pasta water a splash at a time until silky.

9. 9

   Finish with Parmesan, black pepper, and flaky salt. Serve immediately.