Crispbread W Cod Liver Creme
This recipe combines the wholesome goodness of crispbread with the delicate flavors of a homemade cod liver cream. The crispbreads, speckled with pumpkin seeds, are baked to a golden perfection, adding a delightful crunch to every bite. Accompanying them is a creamy and tangy cod liver cream, made from a luscious blend of cod liver pate, creme fraiche, and aromatic seasonings. Together, these components create a harmonious blend of textures and tastes, making this dish a perfect appetizer or light snack.
— Constant Cookbook
Ingredients
- Crispbread with pumpkin seeds:
- 25 g butter
- 2 tbsp water
- 0.25 dl milk
- 10 g yeast
- 50 g rye flour
- 30 g wheat flour
- 1 tbsp pumpkin seeds
- dash of salt
- Cod liver cream:
- 115 g Cod Liver Pate
- 1 dl creme fraiche 38%
- 2 tbsp lemon juice
- 1 tsp grated lemon peel
- 1 shallot (20 g)
- 1 tbsp fresh dill
- half cucumber (100 g)
- 4 cherry tomatoes
- 2 tbsp chopped red onion
- 4 leaves small romaine lettuce
- 1 tbsp water cress
- 1 tbsp fresh chervil
- Salt
- Pepper
Instructions
- Melt butter and mix it with water and milk in a bowl. Disolve the yeast in the mixture. Add the remaining dry ingredients and knead the dough well. Place it for rising for 30 minutes. Divide the dough into 4 pieces and roll each of them out to crispbreads about 2-3 milimeters thick. Place them on a baking plate, covered with baking paper and bake in the oven for 15 minutes at 200 degrees or until they are golden. Let them chill off on a plate.
Yield
Serves 4
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