200g brussels sprouts
100g Hesper simply natural skyr
Handful of fresh dill, leaves picked and roughly chopped
Viking smoked salt, for sprinkling
sunflower oil for deep-frying
- Put the Hesper skyr in a serving bowl and stir in the dill. Set aside.
- Trim then quarter the brussels sprouts.
- Heat a deep-fat fryer until it reaches 170°C. Deep-fry the sprouts in batches for about 20-30 seconds until crispy, drain, then place on kitchen paper to soak up any excess oil.
- Sprinkle Viking salt over the sprouts and serve immediately with the skyr and dill while the sprouts are crisp and hot.