Exploring Fuglebjerggård (and a warm potato salad with garden-fresh greens)

One of the highlights of our summer in Denmark was a visit to Fuglebjerggård, roughly 50km north of Copenhagen. Here we wandered through the gardens and soaked up the sunshine and tranquility, while the children squealed with delight each time they succeeded in scooping a tiny velvety kitten into their arms. Camilla Plum, a renowned Danish cookbook author and TV personality, has been managing Fuglebjerggård as an organic farm since 1996 and the variety of crops grown on the land is astounding.

Lunch consisted of new potatoes, freshly picked lettuce, unctuous home-made mayonnaise, pickles and what can only be described as the perfect dressing – a meal that was absolutely delicious in its simplicity. We allowed ourselves a raspberry slice afterwards, each one of us secretly wishing that time could stand still just for a little while.

Warm potato salad

Ingredients

New potatoes, scrubbed and boiled in their skins and sliced

Fresh green loose leaf lettuce, washed, dried and roughly torn

Kalamata olives

Pickled cucumbers, sliced on the diagonal

For the dressing

125ml / 1/2 cup Extra Virgin Olive oil

45ml / 3 tablespoons lemon juice

1 teaspoon Dijon mustard

3 purple spring onions, washed and finely sliced

1 small bunch dill, washed and chopped

2 tablespoons non-pareille capers, rinsed

Sea salt to taste

Method

1. Arrange the salad ingredients on a plate.

2. Combine the ingredients for the dressing in a glass jar, screw on the lid and shake vigorously.

3. Serve on the potatoes and greens, with a dollop of mayonnaise on the side.