Rye bread starter with sour cream, herbs and seaweed caviar

by veronica
vegan-recipe-rye-starter-2

This could possibly not be more traditionally Nordic. Since you can now get seaweed caviar, you can easily impress your guest with a small starter that looks really advanced, but this is actually so easy to make.

Serve with my lingonberry cocktail recipe, which you can find here.

Ingredients

  • 2-3 slices dark, Scandinavian-style rye bread with spices (such as coriander, cumin etc)
  • 100 ml vegan sour cream or creme fraiche
  • 2 tbsp finely chopped chives, plus extra for decoration
  • 2 tbsp finely chopped dill, plus extra for decoration
  • 2 tbsp finely chopped red onion
  • 1 – 2 pcs radishes, finely sliced
  • seaweed caviar in the colour you prefer

Instructions

  1. Cut the rye bread slices into approx 2,5 x 2,5 cm squares.
  2. Blend your non-dairy cream of choice with chives and dill.
  3. Prepare the decorations.
  4. Place the rye bread pieces on a beautiful tray. Use a small teaspoon to place a dollop of the cream mixture on each rye bread piece.
  5. Then add decorations to each rye bread piece. I have placed a dollop of seaweed caviar, finely chopped red onion or radish on every other rye bread peace, then decorated them with a twig of dill or piece of chive.
  6. Serve immediately with a cocktail.

    vegan-recipe-rye-starter


This recipe is previously seen in Fresh Vegan Magazine.

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