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Leek & Capsicum Tart

 

base:

150 g of Fazer rye crisps

100 g of margarine or butter

 

jelly:

5-6 leaves of gelatine OR 5 teaspoons agar-agar

200ml strong vegetable stock

300g creme fraiche

200g cream cheese

100ml chopped leek

100ml cubed red peppers

100ml sliced black olives

100ml frozen corn

1/2 teaspoon black pepper

 

for decoration: smoked fish, prawn, and/or red caviar

 

Method:

If you use gelatine, put them in cold water to just over soften.

Prepare the base: Crush the crisps Melt the butter or margarine. Combine the fat and crisps and press the mixture onto a bottom of a tart dish (approximately 200mm diameter).

Prepare the jelly: Heat the vegetable broth, take off the heat and dissolve the well squeezed gelatine or agar-agar. Stir in the cream and cream cheese and mix well. Add the vegetables and spices. Spread the jelly on top of the base. Let it set in the fridge, and serve for example as a starter or as part of a Scandinavian smörgåsbord buffet.

 

 

 

 

This wonderful tart brings the Nordic flavours of rye and caviar together in a unique tasty way.

 

Base:

150g crushed Fazer Rye Crisps

75g butter

 

Filling:

4 gelatine leaves

100g onion

juice of 1 lemon

200ml cream

150g Red Lump Fish Caviar

200g cottage cheese

100ml finely chopped fresh dill

1/2 tsp horseradish

 

Decoration:

50g Red Lump Fish Caviar

cucumber

dill

lemon

 

1. Grind the crisps finely and mix with soft butter. Pat the mixture on the bottom of a 240mm pie dish.

2. Soften the gelatine in cold water for at least 10 minutes. Chop the onion finely. Cut one half of a lemon into a couple of thin slices for decoration.

3. Whip the cream until stiff and gently mix the caviar into it. Mix cottage cheese, chopped onion, minced dill and horseradish in a bowl and add the caviar cream. Check seasoning.

4. Squeeze the juice of the other half of the lemon and heat it in a saucepan and melt the gelatine (pressed as dry as possible) into it . Add the gelatine to the other ingredients and mix well.

5. Pour the mixture into the pie dish and evenly smooth the surface. Refrigerate overnight. Remove the tart carefully into a serving dish. Garnish with caviar, minced dill and lemon and cucumber triangles. Perfect for a festive brunch and a Scandinavian smorgasbord buffet!