Easy Scandi Crispbreads Pickled Herrings, Rainbow Veg

Protein-rich jarred herrings and fibre-packed spelt and rye flours for the Scandi crispbreads are all brilliant store-cupboard staples that enable you to rustle up a quick and easy lunch.



  • olive oil
  • 200g mixed flour (equal parts spelt, rye, wholemeal, bran), plus extra for dusting
  • 1 tablespoon porridge oats
  • ½ teaspoon fennel seeds
  • 2 x 80g jarred pickled herring fillets with pickling liquor
  • 1 small red onion
  • 1 handful of raw crunchy veg, such as mixed-colour beets, carrots, radishes
  • 4 sprigs of fresh dill
  • 2 tablespoons white wine vinegar
  • 2 tablespoons natural yoghurt
  • 1 punnet of cress
  • cayenne pepper

Preheat the oven to 220° C/425°F/gas 7. Fill a jug with 130ml of tepid water, add the yeast and 1 tablespoon of oil, then mix with a fork until combined and leave for 5 minutes. Place all the flour and a good pinch of sea salt in a large mixing bowl. Make a well in the middle, pour in the yeast mixture and mix into dough. Knead on a flour-dusted surface for a few minutes until smooth, then return to the bowl, cover and leave for 15 minutes.

Divide the dough into two equal balls. Tear off two large squares of greaseproof paper and dust with flour, then roll out a dough ball between the sheets until 25cm in diameter. Peel back the top sheet and from a height sprinkle over half the oats and fennel seeds, then replace the paper and roll again to press them in. Remove the top sheet, then transfer the dough and base paper onto a baking tray. Repeat the process, then bake both breads for 15 minutes, or until golden at the edges and crisp, turning for the last 2 minutes.

Meanwhile, for the topping, drain 50ml of liquor from the herring jar into a large shallow platter. Peel the red onion and very finely slice with the crunchy veg, ideally on a mandolin (use the guard!). Finely chop the dill leaves, then slice the herring fillets 1cm thick. Add all this to the platter of liquor, along with the vinegar. Gently mix together, then leave for a few minutes.

Serve the crispbreads with the pickled herring and veg (leave the salty pickling liquor behind), spooning over some yoghurt and adding small pinches of cress and cayenne pepper to garnish.

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