Created by Mads Emil Lund Rasmussen, Nordisk Tang, Denmark www.nordisktang.

dk
Mini pancakes with whipped
crme fraiche and rum
Makes approx. 36

PANCAKES RUM SYRUP

300 ml whole milk 400 ml dark rum

3 eggs 400 ml brown sugar
Zest of lemon (organic)
80 g butter Heat the rum for approx. 8 min on a high heat.
1 tsp. seaweed salt Then add brown sugar and let it simmer on a
1 tbsp. sugar medium heat until it has a syrupy consistency.
200 g flour
4 pinches of cardamom Serving
Stir together the flour, sugar, seaweed salt, car- Fill a piping bag with whipped crme fraiche
damom and lemon zest. Gradually whisk in the and top the pancakes with walnut-sized peaks.
milk, then whisk in the eggs. Melt the butter Pour the rum syrup according to taste, sprinkle
and stir it into the dough. Let the dough rest some sugar on top and garnish with a suitable
30 min. before using. Fry until golden. green herb (e.g. tarragon).

WHIPPED CRME FRAICHE

500 g crme fraiche 38%

Seeds from 2 vanilla pods

Whip the crme fraiche and vanilla pods into a

light mass. Refrigerate until serving.

CLASSIC BLINIS PAN

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Naan bread with beef,
onions and mint dressing
Makes approx. 9
NAAN BREAD
1 tsp. baking powder
2 tbsp. natural yoghurt
200 g flour
1 tsp. seaweed salt
100 ml water
35 g butter
1 clove of garlic
Mix the flour, baking powder and salt together.
Add the yoghurt, then gradually pour in the
water and knead the dough well (7-8 minutes).
Put half the butter in a small pan with the crushed
garlic, and slightly brown. Remove the pan from
the heat and add the rest of the butter. Roll out
into a thin dough (2-3 mm) and cut so it fits the
blinis pan. Bake for approx. 2 min on each side.
Brush with the browned garlic butter.
GLAZED SHALLOTS
150 g small shallots (or 1 per Naan bread)
1 tbsp. rapeseed oil
2 tbsp. honey
A pinch of Palmeria
Peel the onions. Put oil in a pan together with
the onions and Palmeria. Fry on a medium
heat for approx. 4-5 min, then add the honey.
Reduce heat to a low-medium, fry under a lid
until the onions are tender.
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Created by Mads Emil Lund Rasmussen, Nordisk Tang, Denmark www.nordisktang.dk
BEEF
Approx. 250 g of beef inner thigh or filet
2 tbsp. seaweed herb with chilli/garlic
1 tbsp. rapeseed oil or seaweed oil
Cut the meat into small pieces and place in a
bowl with oil and seaweed herbs. Mix well and
refrigerate for 2-3 hours. Make sure the grill pan is
hot before putting the meat on it. Fry for approx.
3-4 minutes and let the meat rest for 2-3 min.
MINT DRESSING
2 tbsp. yoghurt + 2 tbsp. skyr
1 lime + 5 mint leaves
Salt and pepper
The zest and juice of one lime is mixed with the
yoghurt and mint leaves. Stir in the skyr and
season with salt and pepper.
Serving
Put the dressing on the Naan bread, place
1 piece of meat on top, then the glazed
shallots, then sprinkle with the
seaweed herbs with chilli/
garlic, and garnish with
mint leaves.
CLASSIC BLINIS PAN
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 Created by Mads Emil Lund Rasmussen, Nordisk Tang, Denmark www.nordisktang.dk
Blinis with cold-smoked cod
and beetroot cream
Makes approx. 30

BLINIS Dice the beetroot (approx. 1 cm x 1 cm), put it

in a pan and cover with water. Cook until tender;
150 g flour add the apple vinegar, Maizena flour and sugar.
85 g wholemeal seaweed flour Using a hand-held blender, blend the beetroot
1 tsp. seaweed salt cream, then let it simmer until it has a creamy
11 g dried yeast (approx. 4 tsp.) consistency. Season with salt and pepper.
300 ml whole milk
2 eggs
200 ml crme fraiche COLD-SMOKED COD
60 g butter
Approx. 300 g cold-smoked cod
Mix the flour, seaweed flour, salt and dried yeast (halibut is also suitable)
together in a bowl. Warm the milk slightly and
whisk together with the yolks and crme fraiche Cut the cod into small pieces and refrigerate
(keeping the egg whites to one side).
Whisk the milky mixture in with the flour mixture CRISPY SEAWEED
and put the dough in the fridge. Whisk the egg
whites together and fold them carefully into the 15 g dried seaweed
dough. Refrigerate for 30 min. Put some butter 1 tbsp. rapeseed oil
in a pan and fry the blinis approx. 2 min on each The oil and seaweed are turned together and
side on a medium heat until golden brown. place on a baking tray. Bake at 125 C until
crispy (can also be fried).
BEETROOT CREAM
Serving
200 g peeled beetroot
100 ml apple vinegar Place the cold-smoked cod in the middle of the
1 tbsp. sugar blinis. Using a piping bag, put the beetroot cream
Salt and pepper (approx. 2 cm in diameter) up against the cod. Finish
3-4 tbsp. Maizena flour by placing the crispy seaweed on top of the cod
Wood sorrel (to garnish) and beetroot cream, and sprinkle with wood sorrel.

CLASSIC BLINIS PAN

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