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Crispbread w cod liver creme
Serves 4
More effort
Total time:
30 minutes rising, 15 min baking time, 1 hour cooling time
Make your own crispbreads and delight yourself or your guests with this light cod liver cream
Skip to 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
Method
step 1
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.
