In 2010 I went to cook in Copenhagen. I spent a year and half working as chef de partie in two different Michelin-starred restaurants: Kiin Kiin and Kokkeriet. It was a formative time for me. I learned about the character-building value of 16-hour days. I learned about professionalism, sacrifice and dedication to your craft.
Outside of these takeaways from my time in Scandinavia, I also acquired a great fondness for pickled fish. Overall, I was never really into Nordic food – it lacks the sophistication, diversity and technique of the Asian food I grew up with – but there was something appealing about how they preserve fish up there. It's full of flavour and packs a real punch.
This dish is an homage to Danish open-faced sandwiches and the predilection in those parts of Europe to combine seafood with dairy. The mussels can be prepared up to one and a half weeks ahead, but no less than the day before serving.