Scandinavian Brunch

Crispbread

• 50 g pumpkin seeds
• 100 g rye flour
• 100 g rolled oats
• 50 g linseeds
• 50 g sesame seeds
• 50 g sunflower seeds
• 1 tsp fine sea salt
• 150 g water, lukewarm
• 50 g olive oil, plus extra for greasing

Puuro Oats

• 40 g whole mixed nuts, (e.g. cashew nuts, almonds, peanuts)
• 350 g water
• 100 g milk
• 40 g rolled oats
• 20 g oat bran
• 10 g caster sugar
• 2 pinches fine sea salt
• unsalted butter, for greasing

Toppings

• 100 g fresh mixed berries (e.g. blueberries, strawberries, raspberries)
• 1600 g water
• 15 g white vinegar
• 4 medium eggs
• 15 g fresh dill
• 30 g shallot, cut in pieces
• ½ tsp fine sea salt, plus extra for seasoning
• 3 pinches ground black pepper, plus extra for seasoning
• 20 g olive oil, plus extra for greasing simmering basket
• 1 garlic clove
• 2 Tbsp honey, for drizzling
• 250 g prawns, raw, peeled, deveined, patted dry with paper towel

Assembly

• 100 g avocado, sliced
• 50 g red radishes, sliced
• 50 g fresh baby spinach
• 20 g micro herbs