Pots – Radish & Malt




2 bundles of radishes

4 tablespoons smoked cheese 10% (or any cream cheese)
2 dl Nōrr Skyr
2 lemon
Salt & pepper

200 g rye bread (or any dark bread)
40 g hazelnut
2-4 tablespoon malt flour
20 g butter
Pinch salt

Rinse radishes, but leave a little top on.

Stir cheese, skyr, lemon zest together and season with salt and pepper.

Crumble the bread with your fingers, chop nuts finely and mix the two with malt flour, salt and butter. Spread it out on an oven tray, and bake at 300 degrees for 25 min, until crispy.

Serve the radishes with skyr-dip and malt crumple. Have fun arranging it in a clean pot, and serve as snack or appetizer.

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Pumpkin & Skyr

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The Sweet Kitchen