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:
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!
