PHOTO: Columbus Leth; The arrival of new potatoes and asparagus is surely a sign that spring is on its way. Both vegetables are showcased in Hahnemann's Easter Potato Salad.
Laura Brehaut, Postmedia News
Originally published on April 10, 2017; National Post
"Easter has to be yellow," Copenhagen-based chef and food writer Trine Hahnemann says with a laugh. The crowning touch on her typical Easter lunch is a lemon mousse, based on a Danish classic that her husband grew up with. Light, creamy and fresh, it's the perfect match with the early spring holiday in both colour and flavour.
PUBLISHED IN PRINT:
National Post: April 12, 2017; pages B7 (national edition), B6 (all but Toronto)
Vancouver Sun: April 12, 2017; page C1 / Front
Calgary Herald: April 12, 2017; page C1 / Front
Edmonton Journal: April 12, 2017; page C1 / Front
Saskatoon StarPhoenix: April 12, 2017; page C1 / Front
Regina Leader-Post: April 12, 2017; page C1 / Front 
Windsor Star: April 12, 2017; page C1 / Front 
Ottawa Citizen: April 12, 2017; page C1 / Front
Montreal Gazette: April 12, 2017; page C1 / Front
London Free Press: April 12, 2017; page C1 / Front
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