White asparagus with matjes foam, rye bread crisp, elderberry-pickled apples and a smoked cheese crème

Serves 10 as part of a larger menu

Rye bread crisp

250 g             Plain flour

50 g               Rye flour

10 g                Yeast

200 g             Milk

10 g                Dark syrup

10 g                Salt

40 g                Rye bread spices (Aniseed, Caraway, Orange peel)

Mix all ingredients except the salt and knead in a mixer for about 5 minutes. Add the salt and knead a little more. Allow to leaven for 30 minutes. Roll out thinly and cut according to the chefs instructions. Bake for 8 minutes at 160°C.

Smoked cheese crème

150 g               Svedjan hard cheese

100 g               Eggs (2)

150 g               Milk Arla®

Grate the cheese into a mixing container. Add the eggs and run the blender. Heat up the milk and add to the mixture whilst running the blender. Run for a few minutes until the crème thickens. Pour the crème into a mixing bowl, heat over a water bath and whisk until you have a thick consistency. Pour the crème into a bowl placed in an ice bath; stir until cool. Smoke the cheese crème with a smoke gun approximately 4 times. Pour into a piping bag and leave at room temperature until it’s time to serve.

White asparagus

10                   White asparagus

60 g                Butter Arla®

40 g                Water

20 g                Salt

20 g                Sugar

20 g                Lemon juice

Peel the asparagus – lay them on a cutting board and peel gently. Bring the water to a boil with salt, sugar, butter and lemon juice. Place the asparagus in a vacuum bag and add the liquid. Vacuum seal and cook sous vide or in a steam oven at 85°C for approximately 40 mins.

Cut the asparagus at an angle in 2 cm large pieces .

Matjes foam

2                    Eggs

1                    Egg yolks

70 g                Matjes herring

30 g                Liquid from the herring

13 g                Lemon juice

300 g               Butter Arla®

Brown the butter in a saucepan. Strain the butter, allow to cool to 85°C. Mix the eggs with matjes herring, lemon juice and the liquid from the herring. Add the butter in a thin stream. Pour into a siphon and cook sous vide at 63°C.

Elderberry-pickled apples

3                      Granny Smith apples

100 g               Elderberry pickling liquid

500 g               Water

20 g                Lemon juice

Peel the apples and place in a bowl with water and lemon juice. Take out little apple balls using a melon baller and place the balls in a vacuum bag with the elderberry pickling liquid. Seal the bag and allow to rest at room temperature.

Fennel baked potatoes

10 g                Potatoes

10 g                Butter

20 g                Fennel seeds

Brown the butter and add the fennel seeds. Allow to cool. Add salt and the potatoes. Place in a vacuum bag and bake at 100°C for 40 minutes. Slice the potatoes according to instruction.

Frozen Sour Cream

100 g               Sour cream

Hang the sour cream in the fridge for approximately 4 hours. Place the hung sour cream in a silicone mold and freeze in the blast chiller for at least an hour.


10 g                Dill

10 g                Shiso cress

Pick the dill and the shiso cress and place under damp kitchen paper in the fridge.  Grate the frozen sour cream over the plate.