Toasted rye bread with lumpfish roe and avocado

Jump to Recipe Print Recipe

Recipe for toasted rye bread with lumpfish roe and avocado

I LOVE lumpfish roe! The season is in full swing right now, so I am currently eating plenty of this delightful roe. For instance, we have also had rösti with lumpfish roe at home.

Toasted rye bread with lumpfish roe is a crispy and truly delicate “bite,” which is perfect as an appetizer or starter for guests. The avocado adds a good richness to the dish, giving it a bit more depth.

Servings: 1 person

Toasted rye bread with lumpfish roe and avocado

Author: Anne Mette Autzen

Keyword: Food For Guests, Lumpfish Roes, Party, rye bread, Starter

Prep Time: 2 minutes minutes

Cook Time: 5 minutes minutes

Metric - US Customary

Prevent sleepKeep the display on

Ingredients

• 1 slices Rye Bread
• Butter for frying
• 0.5 Avocado
• Lemon Juice to taste
• Salt and Pepper from grinder
• Lumpfish Roes cleaned and salted
• Sour Cream minimum 18%, preferably 38%
• Red Onion finely chopped
• Chives finely chopped

Instructions

• 1. Cut the rye bread into a circular shape and toast it in a pan with plenty of butter.
  2. Place the cutter in the center of a plate and put the toasted rye bread inside.
  3. Mash the avocado in a bowl and season with lemon juice, salt, and pepper.
  4. Place the mashed avocado on top of the rye bread in the cutter and add the lumpfish roe on top.
  5. Garnish with crème fraîche, red onion, and chives.
• 

Prevent sleepKeep the display on