Ingredients
- New Flensted Potatoes
- A bunch of Danish radishes
- A bunch of green Danish asparagus
- 1 summer cauliflower
- 1 bunch of wild garlic
- Crème fraîche
- Juice from 1/2 a lemon
- Salt/pepper
Preparation
Cut the cooked, chilled potatoes in half.
Cut the washed radishes, green asparagus and small cauliflower florets into bite-sized pieces.
Toss with crème fraîche, lemon, chopped wild garlic, salt and pepper.
Garnish with finely sliced wild garlic.
