Cracker bread with trout roe and dried meat



If you want you can bake your own cracker bread following the recipe on the bottom. But first, the topping:

  • Finely chop the red onion and mix with white wine vinegar and sugar in a glass jar. This is a quick way to pickle your own veg. Needs to soak for minimum 1 hour.
  • Mix the butter and cream cheese in a second bowl
  • Spread the topping over the crackerbread
  • Top it off with pickled onion, trout roe and grated cured meat


Recipe for home made cracker bread:

  • Turn oven on 250°C/ 480°F
  • Heat the milk to 37°C/ 98°F and stir in the yeast
  • Mix the dry ingredients in a bowl but save 1 cup wheat flour for the baking
  • Mix the milk and dry ingredients until it turns into a sticky dough
  • Let the dough rest in room temperature for 30 minutes
  • Roll out the dough using lots of flour so it doesn’t stick to your rolling pin
  • Shape the dough into little circles on a baking tray and bake for 3-5 minutes till they get a light brown color
  • Let the cracker bread cool on a grid