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Member recipe

Crispbread w cod liver creme

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Serves 4

Make your own crispbreads and delight yourself or your guests with this light cod liver cream

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  • 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


    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.

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