Crispbread with Egg and Anchovy
Serves 6 people. All dips are ideal complements to FINN CRISP round crispbreads.
6 slices FINN CRISP Original Rye crispbread (round)
1 jar crème fraîche (150g)
1 jar anchovy filets
1 boiled egg
1 pickled cucumber
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.