Spring is in the air

Put some sunlight on your plate with these fresh courses.

Spring is here with it’s bright light, fresh colors and tasty produce. The world is coming back to life and things are starting to grow again. Look out for fresh salads, peas, herbs, garlic, radish, asparages and other early birds. Or just enjoy these recipes (in norwegian).

Fresh pea soup
4 servings

500 g frosen peas
5 dl chicken stock
3 ss lemon juice
2 dl crème fraîche
1 small bunch fresh mint leaves
salt & pepper

Add stock, peas and mint leaves to a casserole and bring to the boil. Save some mint for garnish. Cook on low heat for a few minutes. Use a blender to make the soup as smooth as you like. Add lemon juice, salt and pepper to taste. Chop some mint leaves and add a few whole peas to garnish.


Crostini with chevre, smoked salmon and basil oil
4 servings

4 pcs toast
200 g chevre
8 slices of smokes salmon (aprox. 200 g)
25 g fresh baby spinach
100 g sugar snap peas

Basil oil:
1 bunch fresh basil leaves
2 dl olive oil
2 ss lemon juice
salt & pepper

Put all the ingredients for the oil in a blender and make smooth. Toast the bread and cut in two diagonally. Spread the chevre over and lay baby spinach and salmon on top. Cut the sugar snap peas in smaller pieces and garnish together with sprouts. Drip a few drops of basil oil to finish.



Roastbeef with herb potatoes and remoulade
8 servings

2 kg sirloin
oil or butter
salt & pepper

Herb potatoes:
1 kg small, new potatoes
1 bunch fresh thyme
4 tbsp oil
salt & pepper

1 egg yolk
2 tbsp white wine vinegar
1 tsp mustard
salt & pepper
3 dl neutral oil
3 ss sour cream
75 g pickled cucumbers
2 ss capers
2 anchovies

Set your oven to 120°C. Make sure your meat is room temperature, and rub it with salt and pepper. To ensure a nice shape, twine a string around the meat. Sear in a pan before you put it in a casserole dish with some oil or butter. Bake until core temperature reaches 60 °C, approximatelly 1 hour. Rest the meat for at least 1 hour, preferably over night. Set your oven to 220°C. Scrub your potatoes and put in a casserole dish. Add oil and spices and coat well. Bake until the potatoes are golden and cooked through, around 30 minutes. Make your remoulade by first making mayonaise: mix egg yolk, vinegar, mustard, salt and pepper in a bowl, and whip constantly whilst adding the oil in a trickle, until you have a thick and creamy mayonaise. Chop the pickles and capers to your liking and add to the mayonaise with the sour cream. Serve the cold meat with the potatoes and the remoulade.


*Denne saken har tidligere vært på trykk i Tara Smak*

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