Christmas season with treats is here. A beautiful bread wreath works both at dinner parties and as an appetizer at, for example, an Independence Day celebration meal.
An easy and attractive offering is created easily and quickly, when the most wonderful fishy flavors of the Christmas season are put on a rye skewer. Crispy rye skewer is the perfect taste for grilled fish and roe.
Sour cream adds sweetness to the wreath and red onion gives it a little kick. Of course, the wreath is decorated with fresh dill, which gives not only color, but also wonderful freshness.
This fishy bread wreath is easy to modify to suit your own taste. On Independence Day, you can put domestic gray herring in the wreath, on the New Year, on the other hand, you should collect all the fish treats left over from Christmas in the wreath to avoid wasting. For a wreath, use, for example, the remains of herring and herring treats and smoked fish.
The finished wreath is easy to cut into serving pieces with a sharp knife. The finished krans should be served fairly soon after preparation, so that the rye skewer does not have time to soften too much, but retains its crispness.
Tip
The kranssi can be cut into serving pieces even before filling it. You can make the wreath even more festive when you add grated lemon peel on top.
Fishy bread wreath
1 rye bread
spread (e.g. Oivarin)
150 g of gray salmon
Rotten or vegan seaweed preparation (e.g. Caviart)
100 g sour cream
half a red onion
a couple of sprigs of fresh dill
1. Place a rye bread stick on a round base.
2. Lubricate with spread.
3. Arrange rosettes rolled out of salmon roe on top.
4. Spoon roe or vegan roe and sour cream between the gravil salmon. Fill in the blanks so that the wreath looks rich.
5. Cut thin rings from the red onion and put them on top of the wreath.
6. Garnish with fresh dill.
Wine recommendation
Undurraga TH Riesling (18.98 e) is a quality white wine that comes from the Chilean village of Lo Abarca, just four kilometers from the Pacific Ocean. Dry, acidic and mineral white wine goes well with cold Christmas fish delicacies. Partial oak maturation brings structure and depth to the wine.