A beautiful, simple starter with the finest smoked salmon from Fanø, crisp slices of bread and salad leaves.
Serve it with a fresh dill dressing or this homemade rævesauce (a Danish sweet mustard and dill sauce), if you like.
When we eat smoked salmon at home, it is always Fanø salmon; the flavour and texture are in a different league from other types of smoked salmon. It simply has to be tried.
Jes grew up on Fanø and naturally has a soft spot for the island’s products, and that is something I have no objection to at all when it comes to smoked salmon, or any of its other products for that matter.
