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B'rustiek flute with herring, aged Fryslâner and seaweed chutney

Crispy flûte topped with herring, creamy Fryslaner, and seaweed chutney – a surprising bite full of umami and character.

Recipe for 1 loaf.

Ingredients

3herrings
sourdough bread
3seaweed mayonnaise
2Sushi vinegar
3seaweed chutney
20roasted hazelnuts
100gRed pointed cabbage
0.25finely chopped lemongrass
pepper and salt.
2Olive oil
aged cheese Fryslaner
Lime zest
20lamb's lettuce leaves
6young sea lettuce

Preparation

  1. Let the bread thaw and bake in a preheated oven at 175°C for 12 minutes.
  2. Let the bread cool, slice open, and spread with seaweed mayonnaise.
  3. Place three herrings on top and spread some seaweed chutney around them.
  4. Shave the red pointed cabbage on a mandoline, mix the sushi vinegar with the hazelnuts, and place this on the herring.
  5. Slice the pink lady apple on the mandoline into nice slices and place these on the red cabbage.
  6. Let the aged cheese come to room temperature, shave into slices, and place on the cabbage.
  7. Mix the lamb's lettuce and young sea lettuce in a bowl and dress with olive oil and salt and pepper.
  8. Put the top back on and use butcher's twine to cut four sandwiches.