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Recipes Monthly recipes Indian Lamb Curry November: Muesli October: Hot Fried Chicken on a Bed of Salad September: Crispbread Cheesecake with Raspberry Sauce August: French Onion Soup and Cheese-Baked Crispbread July: Crispbread Sushi June: Blueberry Crispbread Pie Thins Thins with blue cheese mousse Thin crisp canapés with tomatoes and mozzarella FINN CRISP Coriander with cucumber, honey and sour cream FINN CRISP Coriander with herring a la Russa Rolls with cucumber and cheese Thin Crisp Delights Nachos Apetito Thins with spawn and dill Thin Crisp Tuna Dip Small Rounds Crispbread with egg and anchovy Crispbread with goat cheese and honey Small round pizza Crispbread with shrimps and dill Crispbread with tsatziki Crispbread with raw spiced whitefish and cucumber Rectangulars Fibrous Tiramisu	Crispbread with egg and anchovy Serve 6 people. All dips are ideal complements to FINN CRISP Small Rounds. Egg-anchovy breadspread 6 slices FINN CRISP Small Rounds Original Rye 1 jar crème fraiche (150g) 1 jar anchovy filets 1 boiled egg 1 pickled cucumber chives, dill 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.

Crispbread with egg and anchovy