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:
400 g rye flour
500 ml sour milk
75 ml golden syrup/molasses
1 tsp salt
2 heaped tsp baking soda
Preparation:
1. Preheat the oven to 175°C.
2. Mix the rye flour, salt and baking soda in a bowl.
3. Add sour cream and golden syrup – if you can’t get any of latter, use the same amount of molasses.
4. Mix well.
5. Place the mixture into a 25 cm bread baking tin lined with parchment paper.
6. Bake the kavring for an hour at 175ºC.
7. Take the bread out of the baking tin and let it cool on a rack.
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