Ingredients
- Flensted Potato Salad with Dill and Chives
- Smoked cheese
- Radishes
- Rye Bread
- Butter
- Herbs
Preparation
- Slice the radishes into very thin slices (1–2 mm) using a mandoline. If you don't have a mandoline, you can chop them very finely with a knife.
- Cut the rye bread into small cubes.
- Melt butter in a pan.
- Toast the rye bread in a skillet for 5–10 minutes. Turn the slices frequently while toasting.
- Pour them into a bowl and season with salt to taste.
Serving Suggestions
- Mix the potato salad with the chopped vegetables. If desired, set aside ¼ of the vegetables for garnish.
- Arrange in a bowl or platter.
- Arrange the remaining vegetables on top along with the rye bread croutons.
- Garnish the finished dish with herbs just before serving.
