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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 shrimps and dill Serves 6 people. All dips are ideal complements to FINN CRISP Small Rounds. Shrimps and dill filling 6 slices FINN CRISP Small Rounds Multigrain 1 pack shrimps (frozen) ½ jar crème fraiche (100 g) ½ dl pea (frozen) ½ tsp fresh dill black pepper Thaw the shrimps and drain them in a strainer. Grind the dill. Mix all ingredients, spice with the juice and back pepper. Spread on the slices of FINN CRISP Multigrain.

Crispbread with shrimps and dill