Norwegian- style sandwich
A Nordic-inspired sandwich that brings together crispy bread, creamy mustard mash, soft-boiled quail eggs, grilled asparagus, and fragrant dill.
Step 1
Cut a hearty slice of whole wheat sourdough and grill it over an open flame or in a grill pan until golden and slightly charred. Set aside.
Step 2
Boil the young potatoes whole, with their skins on, in salted water until tender. The delicate skins add lovely texture and flavor. Drain and mash the potatoes with butter, a splash of milk, Dijon mustard, whole grain mustard, and salt to taste. Set aside and keep warm.
Step 3
Soft-boil the quail eggs by placing them in simmering water for about 2½ minutes. Cool slightly under cold water, then carefully peel and halve.
Step 4
Thinly slice the white asparagus. Lightly grill or blanch the slices until just tender.
Step 5
Spread a generous layer of mustard mash over the grilled bread. Arrange the grilled asparagus on top. Gently place the soft-boiled quail egg halves over the asparagus. Garnish with fresh dill and finish with a drizzle of extra virgin olive oil.
Step 6
Serve immediately (ideally with a crisp breeze and a view of the sea).
