4 peeled langoustines fried with Icelandic butter. Salt to taste.
Place 4 shelled scallops on a tray, brush with oil and heat gently under a salamander or oven grill. Adjust the seasoning and add a little extra rapeseed oil if necessary.
Beach rose puree
INGREDIENTS 200g beach rose (cut in half and seeds removed)
150ml elderflower vinegar from Claus Meyer in Denmark
30g demerara sugar
METHOD Put the beach rose, vinegar and sugar all together in a saucepan and simmer down until a third of the liquid has evaporated then move it over to mixer and blend in a processor.
4 peeled baby carrots
100ml wine vinegar
2g dill seeds
3g mustard seeds
Simmer the vinegar, water, sugar and salt. Pour the liquid over the carrots and let it cool down. Put in a vacuum bag (or cover tightly with cling film) along with the dill and mustard seeds and let it stand for at least one week. Adjust the seasoning with salt and rapeseed oil before serving.
Pickled rose petals
10g organic rose petals
100g table vinegar
Wash the rose petals thoroughly. Bring the vinegar, water and sugar to simmering point. Cool the liquid down and pour over the rose petals. Put in a vacuum bag (or cover with clingfilm) and let it stand overnight.
100ml vegetable oil
50ml apple vinegar from Claus Meyer in Denmark
Blend the dill and oil in a mixer until it reaches 60-70°C. Strain through a cloth and leave to cool. Simmer until the sugar dissolves, cool down and mix together with cold dill oil. Salt to taste.
Crispy rye bread
Crumble the rye bread and drizzle with oil. Distribute a thin layer of crumble on parchment paper, season and bake at 150°C for 10 minutes.
Baby onion leaves
Take six spring onions, peel and shred the leaves, blanch in boiling water with salt and rapeseed oil for 3-4 seconds.
Stefán Vidarsson is executive chef at the Hilton Reykjavik Nordica