Crispy rye bread chips with terrine and avocado cream

  • Cooking Time 40 minutes
    Number of persons 6
  • Ingredients
    • ½ loaf of rye bread
    • Nicolas Vahé Olive oil
    • Nicolas Vahé Fleur de sel / smoked paprika
    • 2 avocados
    • 1 tbsp lemon juice
    • 2 dl Greek yoghurt
    • 2 tbsp flat-leaved parsley
    • 1 tsp Nicolas Vahé Salt / parmesan cheese & basil
Rye bread chips:
Preheat the oven at 190° C.
Cut the rye bread into thin slices. Use a cold meat cutter, if you have one. Put the rye bread slices on a baking tray with baking paper. Brush with olive oil on both sides. Bake them in the oven for 10 minutes, or until golden. The bread becomes crisp when it has cooled off. Sprinkle with smoked paprika salt.

Avocado cream:
Peel the avocados and mix with Greek yoghurt, lemon juice and parsley. Season with parmesan salt.

Serve the rye bread chips with Nicolas Vahé Terrine. Use the avocado cream as dip.

Products used in this recipe