TV chef Valentine Warner became a friend the Peter’s Yard team back in 2008. He remains a fan to this day listing us as one of his favourite suppliers.
This year he’s been working with us to create a series of simple and delicious Swedish inspired toppings to serve on our crispbread. Drawing on his love of seasonal ingredients and the simple idea of the Scandinavian open sandwich, Val has created four recipes that taste as good as they look.
This topping serves four using one very large Peter’s Yard crispbread, which can be cut with a sharp knife to serve. Alternatively serve on four individual standard size crispbreads.
- Approximately 12 small to medium new potatoes, boiled until tender but still firm enough to slice
- 5 very generous tbps mayonnaise
- 3 tbps crème fraiche
- 2 tsp Dijon mustard (or French’s mustard)
- ½ tsp of caster sugar, optional
- 4 pods green cardamom, de husked, shells discarded and seeds very finely ground with a pestle and mortar
- 2 tsp mild curry powder
- ½ tsp turmeric powder
- Few drops of white wine vinegar
- 1 jar of sweet pickled herrings, drained
- Half a medium red onion sliced thinly , crossways not root to top, so that you have semi circles of onion
- Put the mayonnaise into a bowl. Combine the ground cardamom with the curry powder, turmeric and sugar, stir into the mayonnaise until the sugar has dissolved.
- Gently fold the mustard into the crème fraiche.
- Slice the potatoes at about 1 cm thick. Dip the knife into a jug of warm water every now and then as this will help stop the potatoes sticking to the knife.
- Fold the potato slices into the mayonnaise, sharpen with a few spots of the vinegar, just enough for an edge but not overwhelming sharpness. Season with salt.
- Slice the pickled herrings into small bite size pieces.
- Arrange the potatoes, over the crispbread, overlapping them slightly like fish scales.
- Add the slices of fish and arrange the raw onion over the top. Attack !