Name: Scandinavian starter
Total time: 20 min
Yield: 1
Ingredients: 2 bulbs of fennel; 230 g celeriac; 1½ lemons; 3 small beetroots; 12 baby radishes; 6 cornichons plus 2 tablespoons of the pickling liquid; 12 pickled walnuts; ½ a bunch of fresh dill; 3 shallots; extra virgin olive oil; 3 slices of sourdough bread; 10 juniper berries plus extra for serving; 1 large knob of butter; 125 ml Greek yoghurt or sour cream; 1 pomegranate

Scandinavian starter

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Total Time:
20 minutes

Ingredients:

2 bulbs of fennel
230 g celeriac
1½ lemons
3 small beetroots
12 baby radishes
6 cornichons plus 2 tablespoons of the pickling liquid
12 pickled walnuts
½ a bunch of fresh dill
3 shallots
extra virgin olive oil
3 slices of sourdough bread
10 juniper berries plus extra for serving
1 large knob of butter
125 ml Greek yoghurt or sour cream
1 pomegranate

Instructions:

- Thinly shave the fennel, reserving the fronds. Similarly, peel and thinly shave the celeriac and soak in ice water with lemon juice. Set aside. - Peel and shave the beetroots, halve the radishes, slice the cornichons, and mix with walnuts and dill. - Prepare dressing by finely dicing shallots, then mix with cornichon vinegar, lemon juice, and olive oil. - Slice bread, sprinkle with ground juniper, and fry in butter until golden. - Mix sour cream with lemon juice and salt. - Drain fennel and celeriac, toss with beetroot and dressing. - Plate salad, top with pomegranate seeds. - Serve with hot toasts, soured cream, and extra juniper.

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