that dish: scandinavia on a plate #1

chef Fredrik Berselius at work

chef Fredrik Berselius at work

on my plate (from top left): scallops and dill; pork blood and fruit; herring, egg yolk and dill;  sweetbread, nettle and asparagus; caraway bread and butter; squid, radish and oyster; pike, ramp and hay; pike v2; pork belly, spinach and beet; sweet cracker; dill, buttermilk and cream

on my plate (from top left): scallops and dill; pork blood and fruit; herring, egg yolk and dill; sweetbread, nettle and asparagus; caraway bread and butter; squid, radish and oyster; leak, brown butter and roots; pike, ramp and hay; pork belly, spinach and beet; sweet cracker; dill, buttermilk and cream

Stay tuned for part #2.

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