Swedish kavring

Name: Swedish kavring
Total time: 1 h 10 min

1H 10M

Have you ever thought of spreading your favourite Argeta onto a piece of dark rye bread? Have you tried it yet? Bring a little daring to your kitchen creations and you’ll be rewarded with pleasure upon every mouthful, as Argeta, the No. 1 fish and meat pâté in Europe, will bring a new level of flavour to the sweet and sour taste of Swedish kavring. What’s more, these culinary delights won’t take much of your time at all, as you’ll be able to enjoy the harmony of delicious flavours after just over an hour of preparation and baking. Bon appétit!

Ingredients

rye flour400 g
sour milk500 ml
golden syrup/molasses75 ml
salt1 tsp
baking soda2 heaped tsp

Preparation

Preheat the oven to 175°C.
Mix the rye flour, salt and baking soda in a bowl.

Add sour cream and golden syrup – if you can’t get any of latter, use the same amount of molasses.
Mix well.
Place the mixture into a 25 cm bread baking tin lined with parchment paper.