2 breast of puffin, skinless
2 leaves ramson
1-2 spring onions, depending on size
2 tsp. capers
1 tbsp. Dijon mustard
1 tbsp. rapeseed oil
1 tsp. white wine vinegar
To garnish use thin slices of fermented Faroese lamb, cress and cress flowers
Chop the puffin very fine. Do the same with the ramson and the spring onions.
Combine all ingredients in a bowl and season with salt to taste. Place on serving plates and garnish.