Open Face Sandwich with Air-Cured Ham, Fudge Goat Cheese and Lingonberry Butter

INGREDIENTS:

List of ingredients

Rye bread, sliced

Norwegian-style goat fudge cheese, thinly sliced

Air-cured ham, thinly sliced

Strawberries, sliced

2 parts butter

1 part lingonberries or cranberries

PREPARATION:

• The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a paste. Add the cheese and cream, and grind until the mixture has obtained a fluffy and creamy consistency.

• The lingonberry butter: Fold the berries into the room-temperate butter in a bowl. Use right away, or refrigerate.

• Spread the lingonberry butter on a slice of rye bread, and arrange air-cured ham, fudge cheese and slices of strawberries on top.