Fangst — Faroe Islands Salmon with Kale & Grated Cheese on Sourdough
An open sandwich elevated. Blistered Tuscan kale, flaked Faroe Islands salmon straight from the can, sharp hard cheese and a hit of lemon zest on grilled sourdough — this is the kind of lunch that takes five minutes and tastes like you tried much harder. The oil from the can does the rest.
Ingredients
Serves 2
- 1 can FANGST Færøsk Laks No. 1 — Faroe Islands Salmon
- 200 g Tuscan kale, destemmed
- ½ dl olive oil
- 1 lemon, juice and zest
- 20 g hard cheese, finely grated
- 4 slices good sourdough bread
- Salt and freshly ground pepper
Method
Grill the sourdough slices in a pan with a little oil until golden on both sides. Remove the bread and turn up the heat. Fry the kale leaves in the same pan with a little more oil for about 30 seconds — you want them cooked but still with some bite. Season with salt and pepper. Pile the kale onto the grilled bread, top with flaked Fangst salmon from the can, a generous grating of hard cheese and plenty of lemon zest. Finish with a few drops of the oil from the can and serve immediately.