I wanted to try and make a slightly different lunch, with a Scandinavian touch, and
I must say, it was a great success!
Here are some of the dishes we had:

‘Asparagus and Pea Salad with Toasted Buckwheat’:

• 2 large bunches of asparagus, use only the tender part, cut to 2 cm pieces
• 300 gr fresh peas
• 1 small onion, sliced

• in a little butter and oil cook the onion and asparagus until they start to color
• add the peas, cook a few more minutes

• chop a bunch of Italian parsley
• a little fresh mint
• 1-2 tablespoons of Dijon mustard
• juice and pith of 1 organic lemon
• mix it all through the vegetables
• turn off the heat, taste for salt and pepper

• add 150 g activated, toasted buck wheat
• 2 tablespoons of olive oil
• mix well through

‘ Potato and Buckwheat Pan Cakes’:

I love the sweetness of the potato pan cake and the saltiness of the salmon.

• 500 gr boiled and peeled potatoes
• pass them through a ricer

• add 50 gr unsalted butter
• 50 gr crème fraîche
• 1 organic egg
• 150 gr buck wheat flour ( you can use ordinary flour)
• salt and pepper to taste
• mix all well together until you get an even mass

• roll out about 10 small balls from the potato mixture
• use  a non stick pan, no butter needed
• flatten the balls into round pancakes about 15 cm wide
• cook in the pan until golden on one side, then flip them to the other side

• in a little butter and oil cook
• 1 sliced small onion
• 1 chili, removing some of the seeds
• 400 gr baby spinach leaves
• cook a few minutes only, add salt and pepper
• add a little of the spinach on top of the pan cake
• then some smoked salmon
• a little crème frêche and dill to finish

‘Salmon and Horseradish Snitter’ (Snitter is like ‘tapas’ in Scandinavian)

• make little slices of rye bread
• mix together freshly grated horseradish and plane, Greek yogurt
• 1 small cucumber finely diced, salt and pepper
• mix together, taste, adjust strength of horseradish

• roll some salmon around one teaspoon of yogurt/ horseradish cream
• arrange on the bread and decorate