Recipes

Our crispbreads can be served as appetisers or cocktail bites at parties. The range of toppings is limited only by the imagination, but we have collected some of our favourite recipes here for you to try.

Salmon and fennel paste
1 sour apple 1 fennel bulb mayonnaise and sour cream 1 tsp mustard basil or dill 1 tsp white balsamic vinegar gravlax black pepper
Grate a third of the apple and just over half of the fennel bulb into a bowl. Mix half of the sour cream and half of the mayonnaise with the grated apple and fennel bulb. Season with the mustard, balsamic vinegar, and basil or dill. Cut the gravlax into small pieces, and mix with the other ingredients. Season with black pepper. Serve on top of Åby crispbread. These snacks can be prepared up to an hour in advance.

Chanterelle crispbreads
1 shallot 100 g chanterelles Parmesan shavings truffle oil butter for frying
Fry the chanterelles until all the water has evaporated. Add the butter and shallot, and continue to fry for a while. Season with salt and pepper. Take the pan off the heat, and add a dash of truffle oil. Place the chanterelles on Åby crispbread, and garnish with Parmesan shavings.

Crayfish-tail topping
200 g crayfish tails 2 dl mayonnaise grated zest of 1 orange
Chop the crayfish tails, and mix them and the grated orange zest into the mayonnaise. Serve on top of Åby crispbread.

Smoked Baltic herring topping
10 smoked Baltic herrings 1 apple 1 onion Marinade: 3 tbsp white-wine vinegar 1.5 dl rapeseed oil 1 tbsp Dijon mustard 0.5 tsp honey white pepper, dill, and chives
Clean and bone the smoked Baltic herrings. Mix together the marinade ingredients in a bowl. Cut the Baltic herring fillets, apple, and onion into small pieces, and pour the marinade on top. Leave to marinate for at least four hours, preferably overnight. Serve on top of Åby crispbread.

Roe and sour cream
vendace roe plain yoghurt or sour cream lemon juice black pepper dill (for garnish)
Put a teaspoonful of roe and sour cream on a piece of crispbread. Sprinkle with a few drops of lemon juice, and season with freshly ground pepper. Garnish with sprigs of dill (optional).