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Herring Crispbread


Copyright Urvashi Roe 2016 (1 of 1)-6

Swedish Crispbread with Herring, Sour Cream and Chives

  • 4 sachets dried yeast
  • 500ml water
  • 600g spelt flour
  • 200g coarse flour
  • 20g salt
  • 5 fillets of herring, roughly chopped
  • 100ml sour cream
  • 2 red onions,finely sliced
  • 100g chives, finely chopped
  • black pepper to taste
  • Västerbottensost cheese for sprinkling
Preheat the oven to 250-300°c. Mix the water and the yeast together in a small jug. Put the flours and salt into a bowl and mix together.  Add the water and yeast mixture, combine into a dough and then knead for 10 minutes. Leave the dough to ferment for an hour.
Lay out some greaseproof paper on your work surface and put the dough on top.  Lay over a layer of cling film to stop the rolling pin sticking to the dough and then roll out to a 3mm thickness. Put the cling film aside, prick the dough with a fork all over and then transfer it to a baking sheet. Bake for 5–8 minutes and then leave to cool.
When you're ready to serve, put the crispbread onto a platter. Spread over the sour cream and then evenly place herring, red onion and chive.
Sprinkle over some edible flowers and chives, black pepper and finish off by grating over some hard Swedish cheese like Västerbottensost. It's like a very hard cheddar.