Sometimes in the height of summer it’s great to just enjoy a simple lunch. This humble dish is using new potatoes and combines it with a fresh cucumber salad and quark, which I’ve drizzled with linseed oil. Linseed oil is a slightly bitter, nutty oil that is extracted from flaxseeds. The oil is produced in Luxembourg and it’s super healthy as it contains lots of omega 3 fats. Linseed oil has a very low smoking point, so don’t cook with it as it will instantly turn bad! So, just remember that this oil is meant to be used in salads or drizzled over dishes as a finishing touch.
I developed this recipe for Cactus News magazine as part of their Food Heroes project, in which they showcase local producers whose products you can buy at Cactus. This recipe is using Ourdaller linseed oil from Norbert Eilenbecker, chair of the BEO association in Luxembourg. You can read more on BEO here.