Champinjoner med saint agur och spenat

Spinach feta pockets

Ingredients

1 onion 

Garlic 

Spinach

Nutmeg or whatever spices you fancy

A block of feta cheese

1-2 spoons of Greek yoghurt 

1 egg

Frozen puff pastry sheets (pre cut if you can find but otherwise just cut the sheet into squares) 

White sesame seeds

Instructions

Take out the spinach and let it thaw (if frozen)

Chop up the onion and sauté for ~10 minutes, add garlic, and then spinach. Keep sautéing until there’s no water.

Take out the puff pastry (needs to thaw ~10 min in room temp but don’t let it become too soft or it’ll be easier to break) and set the oven to 200°C

Combine the onion/garlic/spinach with the feta cheese, a little bit of greek yoghurt and an egg. Season with e.g. nutmeg and pepper.

Put a spoonful of the filling in the center of the puff pastry square, fold into a triangle (or some other shape I guess, go crazy), and pinch the edges. I usually fold the corners in to avoid leakage.

Brush with some oil and coat with white sesame seeds

Beef Tartare Crostini

Grilled bread topped with raw beef, capers, and microgreens.

Salmon mousse

Ingredients

150 g gravlax (cured salmon)

150 g cold-smoked salmon

200 g cream cheese (plain or sun-dried tomato flavored)

1 dl (100 ml) Turkish yogurt

1 small red onion, peeled and finely chopped

about 1 tbsp lemon juice

a pinch of sea salt

dill, for garnish

Instructions

Put all the ingredients into a bowl and blend into a smooth spread using, for example, an immersion blender. You can also use a regular blender. Taste and adjust seasoning if needed. Let the mousse rest in the fridge for a while so the flavors can develop.

Spread or pipe the mousse onto bread or rye crisps. Garnish with dill and enjoy!

Tips

Try different types of cream cheese. For example, use a flavored one, or plain cream cheese and season it yourself with herbs like chives or dill.

Instead of Turkish yogurt, you can use other plain yogurts, crème fraîche, or sour cream.

I’ve called this a mousse, although it may not fully qualify as a traditional whipped mousse. For a lighter, fluffier texture, you could fold in some whipped cream.