Matjes Cakes

Ingredients

• 300 g crispbread
• 150 g melted butter
• 1 pinch ground cumin
• 8 sheets white gelatin
• 400 g matjes fillet (in oil)
• 4 hard‑boiled eggs
• 2 red onions
• 2 pickles
• 300 ml whipping cream
• 300 g crème fraîche
• Salt
• Pepper (freshly ground)
• chive blossoms (for garnish)

Instructions

1. 1.

   For the base, place crispbread in a freezer bag and crush with a rolling pin. Mix in butter and cumin, spread onto a parchment‑lined baking sheet, press firmly, and refrigerate.

2. 2.

   Soak gelatin sheets in cold water.

3. 3.

   Drain 300 g matjes and dice into small cubes. Peel eggs, halve them, separate yolks from whites, set yolks aside, and dice whites. Peel onions and finely chop; dice pickles as well.

4. 4.

   Whisk cream with crème fraîche. Heat 2 tbsp in a small pot, squeeze out excess water from gelatin, dissolve in warm cream, then stir into remaining cream mixture. Fold in matjes, onion, and egg whites, season with salt and pepper, and spread over the base. Refrigerate for about 3 hours.

5. 5.

   Slice remaining matjes into thin strips. Wash chive blossoms and shake dry.

6. 6.

   Cut the cake into pieces and serve each with a matjes strip, crumbled yolk, and a chive blossom garnish.