Pingbull Prod Sites > New Scandinavian Cooking > Episodes > S07 E04 Rye Bread for a Queen > Open-Faced Dark Rye Roll with Cray Fish and Dill Butter
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  • Open-Faced Dark Rye Roll with Cray Fish and Dill Butter
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    By Sara la Fountain

    Open-Faced Dark Rye Roll with Cray Fish and Dill Butter

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    Serves 4 as a snack

    PREPARATION:

    • 1

      Heat the butter until frothy in a frying pan over medium high heat. Add chopped dill and stir.

    • 2

      Fry the rolls in dill butter until they get an appetizing golden brown. Transfer to a plate and let cool slightly.

    • 3

      Spread sour cream on each roll. Place crayfish tails in a neat pattern on top. Sprinkle with caraway seeds and fresh dill, and serve.

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  • Serves 4 as a snack

    PREPARATION:

    • 1

      Heat the butter until frothy in a frying pan over medium high heat. Add chopped dill and stir.

    • 2

      Fry the rolls in dill butter until they get an appetizing golden brown. Transfer to a plate and let cool slightly.

    • 3

      Spread sour cream on each roll. Place crayfish tails in a neat pattern on top. Sprinkle with caraway seeds and fresh dill, and serve.

    Print Friendly
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