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Beetroot compote

  • 4 pcs. beetroot (medium sized)
  • 1 piece. potato
  • 250 cl. White wine vinegar or apple cider vinegar
  • 150 g. sugar

Horseradish butter

  • 25-50 g butter
  • Fresh horseradish (as much as you like)

Procedure method

Method, beetroot compote

  • Peel and cut beetroot and potatoes into thin slices.
  • Pour the white wine vinegar into a pan and add sugar while dissolving it under even heat.
  • Put the beetroot and potato in the pan and let it boil until the juice becomes a slightly thick syrup.
  • Cool and blend to a uniform mass.

Nb. the compote can be stored in a scalded glass.

Method, horseradish butter

  • Soften the butter with a fork.
  • When the butter has become pliable, add finely grated horseradish.
  • Season to taste according to how strong you want the horseradish.

This is how I arrange.

Put a teaspoon of butter and compote on the warm light dough and let it melt into the layer. Serve the potatoes on the side.

- yes, it has no legs :-)

Bon appetite.

Luscious in a beautiful seaweed pesto with Danish bladderwrack, capers and onion - serve it warm.

Lyssej in seaweed pesto consists of Danish bladderwrack, parsley, capers, salt and a little good rapeseed oil. The pollock was developed by Havsmag, which has invented a new and particularly exciting form of preserved fish that can be served both cold and hot.

Free shipping over NOK 499

Applies to package shop

delivery time

1-3 days

Customer service

All weekdays from 10 a.m. to 3 p.m

Satisfaction Guarantee

100 day right of return

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