Chicken Skin and Ryebread, Smoked Cheese and Lumpfish Roe
Prep time:
Cook time:
Total time:
Yield: Serves 4
* This recipe requires advanced techniques, accurate measurements using the metric system, specialist equipment and professional experience to achieve good results.
Ingredients
Chicken Skin- 8 complete chicken skins Ryebread
- 1 rye loaf, approximately 600g
- Butter Lumpfish Roe
- 100g fresh lumpfish roe
- 30g smoked cheese
- 10g full fat (whole) milk
- 10g cream
- 5g picked dill
- 1g salt
Similar Recipes
Latest Recipes
Instructions
Chicken Skin
Preheat the oven to 160˚C (325˚F). 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.
Rye Bread
Preheat the oven to 160˚C (325˚F). 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.
Lumpfish Roe
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.
Serving
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.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
