8 slices FINN CRISP round crispbread
150 g raw spiced whitefish (European cisco)
1 small red onion
1 tbsp caper
1 tbsp dill
1 tbsp sour cream
16 cucumber slices
2 tbsp sugar
1 tbsp vinegar
salt, white pepper

Cube the whitefish and onion, spice with caper, dill, salt and pepper, mix with sour cream. Cut the cucumber into thin slices and mix with vinegar and sugar.

Serve 6 people. All dips are ideal complements to FINN CRISP crispbreads.

Tsatziki with pickled cucumber and feta cheese

6 slices FINN CRISP Sesame crispbread (round)
2 dl yoghurt, natural
1 dl pickled cucumber
100g feta cheese, minced
¼ paprika
1 small clove garlic

Cube the paprika and grind garlic. Mix all ingredients and spread on the slices of FINN CRISP Sesame.

Crispbread with Raw Spiced Whitefish and Cucumber

8 slices FINN CRISP round crispbread
150 g raw spiced whitefish (European cisco)
1 small red onion
1 tbsp caper
1 tbsp dill
1 tbsp sour cream
16 cucumber slices
2 tbsp sugar
1 tbsp vinegar
salt, white pepper

Cube the whitefish and onion, spice with caper, dill, salt and pepper, mix with sour cream. Cut the cucumber into thin slices and mix with vinegar and sugar.

Serves 6 people. All dips are ideal complements to FINN CRISP round crispbreads.

Shrimps and dill filling

6 slices FINN CRISP Multigrain crispbread (round)
1 pack shrimps (frozen)
½ jar crème fraîche (100 g)
½ dl pea (frozen)
½ tsp fresh dill
black pepper

Thaw the shrimps and drain them in a strainer. Grind the dill. Mix all ingredients, spice with the juice and back pepper. Spread on the slices of FINN CRISP Multigrain.

8 slices FINN CRISP Original Rye round crispbread
1 tbsp olive oil
2 dl grated pizza cheese
8 cherry tomatoes
8 mini mozzarellas
2 tbsp cut fresh basil
black pepper

Sprinkle oil on top of crispbread. Cut tomatoes and mozzarellas into thin slices and adjust them on top of crispbread. Mince basil and sprinkle it on the top. Add pizza cheese and grind black pepper on the top. Toast in oven (225 °C) for a couple of minutes or until the color has changed.

Serve 6 people. All dips are ideal complements to FINN CRISP Crispbreads.

6 slices FINN CRISP Multigrain crispbread (round)
200 g soft fresh cheese
180 g soft goat cheese
½ dl ground nuts
strawberries
honey (liquid)

Mix fresh cheese, goat cheese ground with fork and nuts.
Spread on the slices of FINN CRISP Multigrain crispbread and garnish with strawberries. Drizzle over some honey.

Serves 6 people. All dips are ideal complements to FINN CRISP round crispbreads.

Egg-anchovy breadspread
6 slices FINN CRISP Original Rye crispbread (round)
1 jar crème fraîche (150g)
1 jar anchovy filets
1 boiled egg
1 pickled cucumber
chives, dill

Cube the anchovy filets, pickled cucumber and ground egg and mix theminto crème fraiche. Add chives and dill. Spread on the slices of FINN CRISP Original Rye.

Serves 6 – 8 people

1 can (185/140 g) tuna packed in water
1 small onion
1 tsp capers
3 tbsp herbed quark (creamy cottage cheese)
1 tbsp olive oil
1 tbsp lemon juice
black pepper, salt

In a blender, mix all ingredients until smooth; garnish with capers and herbs. Serve with FINN CRISP thin crisps. You can cut triangle shapes with a sharp knife.

8 slices FINN CRISP thin crisps
1 dl sour cream
black pepper
2 tbsp cut chives
150 g spawn of European cisco
1 small red onion
fresh dill

Cut FINN CRISP thin crisps into three squares with a sharp knife.
Whip sour cream, spice it carefully with black pepper and chives.
Add drained spawn, cubed onion and cut dill.

Arrange the FINN CRISP squares on top of each other filled with the spawn mix so that one portion contains three squares and the ones on the top are without topping.

(serves 3)

20 FINN CRISP thin crisps
1 onion
250 g minced meat
approx. 2 tsp salt
½ tsp garlic powder
½ tsp ground black pepper
1 pouch (45 g) ready-made cheese dip
1 jar (150 g) ready-made salsa

1. Chop thin crisps into bite-size pieces and spread onto an oven sheet lined with baking parchment, or into an oiled oven-proof dish.
2. Finely chop onion and lightly fry it together with the meat in a frying pan. Add salt, garlic powder and black pepper.
3. Blend milk and cheese dip in a saucepan. Stir over heat until the mix comes to the boil.
4. Cover thin crisp pieces with meat and onion mixture, then pour on cheese sauce and finally the salsa. Bake at 225 °C for approx. 5 minutes.

(8 snacks)

8 FINN CRISP thin crisps

HAM AND CAPER TOPPING:
50 g cooked or smoked ham, diced
150 ml (75 g) grated cheese
1 egg
1-2 tbsp pickled gherkin salad with mustard
1 tbsp finely chopped capers

MUSHROOM TOPPING:
50 g fresh mushrooms, sliced
1 chunk (25 g) leek, finely chopped
150 ml (75 g) grated cheese
1 egg
50 ml sliced green olives
1/2 tsp herb salt
1/2 tsp dried tarragon

Diced peppers and sliced leeks for garnishing.

1. Spread thin crisps onto an oven sheet lined with baking parchment.
2. Prepare chosen topping by mixing all the ingredients.
3. Spoon topping onto thin crisps. Bake at 225 °C for approx. 5 minutes.
4. Garnish with diced peppers and leek rings.