This recipe requires advanced techniques, accurate measurements using the metric system, specialist equipment and professional experience to achieve good results.
- 1 rye loaf, approximately 600g
- 100g fresh lumpfish roe
- 30g smoked cheese
- 10g full fat (whole) milk
- 10g cream
- 5g picked dill
- 1g salt
Preheat the oven to 160C (325F). Scrape the chicken skins free of fat and meat, then spread out on baking (parchment) paper, putting 2 on top of each other to create a double layer. Bake on trays, placing oven-proof weights on top, for 2 hours. When cool, cut the chicken skins into 3x10-cm pieces.
Preheat the oven to 160C (325F). Cut the loaf lengthways into 2-mm slices (a meat slicer is helpful). Cut these into pieces 4x10cm and spread out on baking trays lined with baking paper. Spray plenty of butter on top and cover with another sheet of baking paper. Put another tray on top and bake, placing ovenproof weights on to top, for 18 minutes. Trim the bread pieces to 3x10cm.
Remove any sinews from the roe by rinsing it several times while mixing it with a whisk. Strain it through a cloth for a few hours to remove excess liquid. Mix the cheese with the milk and cream and fold into the roe. Chop the dill and add to the mixture. Season with salt and store in a piping (pastry) bag.
Pipe approximately 3g of roe mixture on to a crisp ryebread. Put a piece of bake chicken skin on top, and trim off any bread or skin that sticks out. Serve with the ryebread facing up.