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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!

 

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