and Bacon

For 4

4 slices FINN CRISP crispbread
160 g goat cheese
120 g fig jam
8 slices bacon

 Break FINN CRISP crispbreads into two pieces.

Fry bacon until it is crispy. Spread goat cheese and fig jam on crispbreads.
Place the crispy fried bacon on top and serve.

Wasabi Mayonnaise and Soy Jelly

For 4

8 slices FINN CRISP Plus 5 Wholegrains thin crispbread
3 tbsp mayonnaise
2 tsp  wasabi
½ cup soy
¼ gelatin
200 g  salmon
50 g sugar
50 g salt
1 tbsp sesame seeds
1 tbsp poppy seeds

Cut the bread slices into three or four parts. Mix mayonnaise and wasabi together.
Heat soy and add soaked gelatin, cool in the refrigerator until soy is gelatinous.
Cut salmon into bars and cover with sugar and salt. Let stand for about 1 ½ hours.
Wash and dry salmons carefully. Brush lightly with oil, and roast salmon bars on a pan.
Cool slightly and roll fish bars in seed mix. Wrap in foil.
Cut the salmon bars into ca 3 cm thick slices and remove the foil wrapper after cutting.
Put a slice of salmon on a piece of FINN CRISP Plus thin crispbread and garnish with wasabi mayonnaise and soy jelly.

For 4

4 slices FINN CRISP crispbread

4 eggs
8 tbsp whipped cream
2 tbsp finely chopped chives
Salt, white pepper
200 g hot smoked salmon

Break eggs into a bowl. Add cream, pinch of salt and pepper and whisk to combine.
Melt pat of butter in a pan, add  egg mixture. Curd stirring over low heat. Scrambled eggs are ready when the mixture is solid, crumbly but moist. Stir in chives.
Serve with FINN CRISP crispbread and hot smoked salmon.

For 4-6

4 apples
1 ½ cup lingonberries
1 cup brown sugar
1 tsp potato flour

Peel apples and remove the core. Dice apples. Mix together diced apples, lingonberries, brown sugar and potato flour. Divide mixture in to portion casseroles and bake at 175 ºC for about 45 minutes or until apples are soft.

Crumble:

50 g of wheat flour
50 g butter
50 g sugar
20 g almonds
20 g FINN CRISP crispbread

Dice cold butter. Mix all ingredients together into crumbly mixture. Bake at 170 ºC until the color is golden brown.
Sprinkle crumb mixture on the top of warm apple-lingonberry bake. Serve with whipped cream.

For 4

4 slices FINN CRISP Traditional crispbread
200 g  thawed shrimps
1 tbsp mayonnaise
1 tbsp sour cream
1 tbsp chopped dill
1 tsp  lemon juice
Salt, white pepper
4 eggs
Butter

Mix together shrimps, mayonnaise, sour cream, dill and lemon juice. Season with salt and white pepper.
Boil eggs and remove shells. Cut into slices.
Spread butter on crispbread. Arrange egg slices on top and put Skagen mush on top. Garnish with dill branches.

Aapprox. 20 pieces

5 slices  FINN CRISP round crispbread
5  eggs
2 tbsp diced celery
1 tbsp red onion, diced
2 tbsp olive oil
1 tbsp chopped chives
1 tsp  white wine vinegar
100 g  creme fraiche
Salt, white pepper
100 g  salmon or trout roe

Break FINN CRISP round crispbreads into four pieces.
Boil eggs and remove shells.
Put eggs into a bowl and using fork smash them, add celery, red onion, olive oil, chives and white wine vinegar. Finally, stir among crème fraiche and season with salt and pepper.
Arrange egg salad on crisp bread pieces and garnish with roe.

Reindeer

For 4

4 slices FINN CRISP crispbread
120 g  cold-smoked reindeer
4 tbsp sour cream
200 g  pickled mushrooms
½  small onion
1 tbsp thyme, finely chopped
2 tbsp oil
1 tbsp white balsamic vinegar
Salt, white pepper

Boil mushrooms in plenty of water for a few times. Check the saltiness. Press mushrooms dry. Chop mushrooms and onions. Stir in thyme, oil and balsamic vinegar. White pepper and salt to taste.
Serve with FINN CRISP crispbread, cold-smoked reindeer and sour cream.

20 snacks
20  FINN CRISP ORIGINAL
1 l  water

SALMON  FILLING:
100 g   cold –smoked salmon, diced
200 g   cream cheese, herb flavour or natural
50 g   fresh cucumber, finely chopped
50 ml  dill or your favourite herb, finely chopped  

To garnish; e.g. cherry tomatoes, olives, pickled onions, cucumber, parsley

1. Dip thin crisps in the water for a few seconds and lay them side by side on a chopping board. Cover with plastic or cling film and leave to stand through for approx. 15 minutes.
2. Prepare filling by mixing all the ingredients.
3. Spread filling onto thin crisps and roll up the bread. Place in a dish with the seam downwards and refrigerate for at least half an hour.
4. A cocktail stick can be poked through each roll if desired. Garnish.

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.