The round, vinyl record-sized crackers, made by the farmer’s wife and baked in her wood-fired oven, were like no other I’d tried before. They were wafer thin, brittle and with just the right amount of crushed caraway seeds and sea salt.
Blanched asparagus and creamy goat cheese.
Slices of hard-boiled egg, mayonnaise and chives.
Sliced havarti cheese and cucumber slices.
Pickled herring in cream.
Thinly sliced ham with mustard.
Keywords: rye crispbread