Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Open face sandwich with air-cured ham, fudge goat cheese and lingonberry butter
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  • Open face sandwich with air-cured ham, fudge goat cheese and lingonberry butter
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    By Andreas Viestad

    Open face sandwich with air-cured ham, fudge goat cheese and lingonberry butter

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    PREPARATION:

    • 1

      The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a paste. Add the cheese and cream, and grind until the mixture has obtained a fluffy and creamy consistency.

    • 2

      The lingonberry butter: Fold the berries into the room-temperate butter in a bowl. Use right away, or refrigerate.

    • 3

      Spread the lingonberry butter on a slice of rye bread, and arrange air-cured ham, fudge cheese and slices of strawberries on top.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity and tagged , , , . Bookmark the permalink.
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