4 slices of toast
4 dl mushrooms, soaked, drained and chopped
1 sweet onion, chopped
1 dl sour cream
1 dl crème fraîche
1/2 dl thyme, minced
white and black pepper from the mill
Salt if necessary
A bunch of kale
A bunch of radishes
1/2 dl olive oil
Mix the ingredients in a bowl, season with pepper and taste. Add salt as needed. Let stand in the refrigerator for a couple of hours. You can also prepare the filling the day before.
Remove the ranks from the kale and tear the leaves into pieces, wash and chop the radishes. Place all ingredients in a bowl and gently toss to combine.
Toast the toast in a toaster or on a pan with butter until golden brown. Stack the toasts by spreading the filling on the toast and stacking them in layers. Place the salad on the side and garnish with, for example, vegetable chips, roasted mushrooms or fresh herbs!
Thank you for the recipe Oskari Lahti