Ingredients
- Flensted with Dill and Chives
- Smoked cheese
- Radishes
- Rye bread
- Butter
- Herbs
Preparation
- Slice radishes very thinly (1-2 mm) using a mandoline. If you don't have a mandoline, you can finely chop them with a knife.
- Cut the rye bread into small cubes.
- Melt butter in a pan.
- Toast the rye bread in the pan for 5-10 minutes. Stir them well throughout.
- Transfer them to a bowl and season with salt.
Serving suggestion
- Mix the potato salad with the sliced vegetables. You can save ¼ of the vegetables for garnish.
- Arrange in a bowl or on a platter.
- Distribute the remaining vegetables on top along with the rye bread croutons.
- Garnish the finished dish with herbs just before serving.
