For each food:

1 piece of toasted bread – preferably rye bread
Lettuce leaves
1-2 boiled new potatoes
Onion rings from ½ onion, coated in flour and fried in plenty of oil
Optionally, a little pickled red onions as a counterpoint to the pea puree

Pea puree:
2 tablespoons cooked peas
A little sour cream
Salt and pepper

The potato dish is composed by Mette from Café Moulés.