Island Stories 2018 / Mikkel Karstad

Mikkel Karstad in his private kitchen

How does Bornholm taste?

In the early 2000s, Danish chef Mikkel Karstad helped defining the New Nordic Cuisine - promoting the usage of local and seasonal ingredients and old traditional cooking techniques from the North. We asked him to interpret the Bornholm cuisine and come up with three dishes based on a few, local specialities. Get the easy recipes below!

Smoked herring with radish, raw egg yolk, toasted rye bread and Indian cress

  1. Take 2 smoked herrings and remove head and bones.

  2. Place two pieces of smoked herring on a small chopping board or plate with thin slices of radish, a raw egg yolk, and some Indian cress.

  3. Grate the rye bread, or cut it into vey small squares, roast it in a frying pan with a little butter, and sprinkle it over the dish of smoked herring.

  4. Season with a little sea salt and freshly ground pepper.

Baked with spices and honey, served with toast and St. Clemens Bleu

  1. Cut 8 figs in halves and put them in an ovenproof dish. Sprinkle with a few fennel seeds, bay leaves, acacia honey, and the juice of 1 lemon.

  2. Put the figs in the oven and bake them for 10 min. at 160˚C, so they get some taste from the honey and spices without collapsing.

  3. Take the figs out of the oven and let them cool for a while. Serve the figs on toast with thin slices of St. Clemens Bleu. Pour some drips of the juice from the dish over it.

With white chocolate cream and dried apple

  1. Bring 2 deciliters of cream to boil, remove the pot from the heat, and add 200 grams of chopped white chocolate. Stir well to get a smooth cream.

  2. Put the cream in a bowl and let it cool off in the fridge.

  3. Cut fresh figs in quarters and place them on a dish with some white chocolate cream and thin slices of dried apple.

  4. Rinse and add the Redwood Sorrel on top.