Heat sugar and vinegar until the sugar is dissolved, then let it cool completely to retain the color in the petals2. Sterilize a jar3. Rinse the petals and place them in the jar. Pour the vinegar mixture over4. Store in the fridge

Separate the eggs into whites and yolks. The whites should only be used just before making the Æbleskiver.⁣

Pour the yolks and buttermilk into a bowl and whisk lightly. Add wheat flour, buckwheat flour, salt, and baking soda to the buttermilk and whisk lightly. Set aside for 30 minutes.⁣

Just before making the Æbleskiver, whisk the egg whites stiff and gently fold them into the batter.⁣

Rinse the spinach. Prepare a pot of water and bring it to a boil. Add the spinach and let it sit in the water until wilted. Remove the spinach and place it in a sieve. When the spinach is cool enough to handle, squeeze out as much liquid as possible2. Finely chop the spinach and mix it with lemon zest, lemon juice, smoked cheese, salt, and pepper3. Form balls of the filling (about 1.5-2 cm in diameter) and put them in the fridge until needed

Whisk egg yolk and lemon juice together (preferably with an immersion blender)2. Add the oil in a thin stream while whisking. If you want the mayo thicker, simply add more oil3. Season with salt and pepper-assembly

Heat the Æbleskive pan well. Put butter in all the holes and pour batter up to the edge. Put a ball of filling in each hole and start turning a quarter turn at a time. Cook them for 2-3 minutes in total

Garnish with mayo and pickled rosehip petals