December 06, 2010

Finn Crisp Rolls with Avocado and Smoked Salmon Filling

My partner was having an international lunch day at work and asked me if I was keen to make a dish for him to bring along. I never refuse an opportunity to cook so of course I said yes!

Finn Crisps (we call them hapankorppu) is something all Finns love and we are really big on dry bread (or, as you might call them, crackers). These aren't your average 'crackers', however, they are often nearly 100% rye and thus high in fibre, and very low in fat. In Australia you can find Finn Crisps in most supermarkets, Scandinavian stores or speciality food stores. Unfortunately I can't think of anything to replace them with for this recipe, but if you can think of something, do let me know!

Finn Crisp Rolls are almost a classic at Finnish parties, and I can imagine them being a staple at many pre-Christmas parties that normally take place already in November all over Finland. The filling is often made using Philadelphia cheese, but I've opted for a healthier version using avocado and it works really well! There are many versions of fillings available too, from ham to smoked salmon to totally vegetarian versions, but I wanted to give them a more Scandinavian feel by using smoked salmon and fresh dill.

I couldn't help but feel these rolls are like an example of our home: they look like sushi rolls (Japanese), there's avocado (Australian), smoked salmon (Scandinavian) and rye (German and Scandinavian). Perfect sample dish for an international lunch and a perfect entrée to serve on the Finnish Independence Day which is today!


Finn Crisp Rolls with Avocado and Smoked Salmon
(Makes 15)

15 Finn Crisps
1 litre vegetable stock

Filling

1,5 avocadoes, mashed
1/2 lemon, juiced
60g smoked salmon, finely chopped
salt
freshly ground black pepper
2-3 tbsp fresh dill, finely chopped

Heat the vegetable stock in a large saucepan until hot but not boiling. Turn off the heat. Prepare a cookie tin by lining it with baking paper. Drop the Finn Crisps into the stock (3-4 at a time), and soak for a few seconds so that both sides get soaked. Using a slotted spoon, remove from the stock and place on the tin. Continue with the rest of the crisps.

To make the filling, place all ingredients in a bowl and mix well to combine. Spoon small amount of the filling on each crisp bread and roll. Place the rolls seem side down into a container and refrigerate for a couple of hours. Serve as a starter or 'finger food'.
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