A delicate and elegant dish featuring soft confit egg yolks, crisp baked potatoes, pickled mustard seeds, and toasted hazelnuts. Chef Luna Byrsting brings rich textures and bright flavors together in a refined plate that balances creaminess, acidity, and warm nutty notes — a true showcase of modern Nordic technique.
Serve the baked potatoes with the prepared sauce, garnish with the hazelnuts and the confit egg yolks piped from the bag. Drizzle the pickling liquid infused with mustard seeds on top as desired. Enjoy this delicate and flavorful dish!
By Chef Luna Byrsting
Chef at Treetop
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