CHEF RECIPEnordic-chefs.com
Rye croustade with chicken liver mousse, caramelised onion, blackberry apple vinegar gel and chive aioli

Dark Rye Croustade Recipe

This dark rye croustade from Chef Arnis Ansons turns dark rye bread into a thin, crisp shell for a refined rye bread appetizer. Instead of using rye only as a garnish or crumb, the bread is blended directly into the batter with milk, egg, plain…

Recipe by Arnis Ansons

Ingredients

  • 100 g dark rye bread, crusts included
  • 150 g milk
  • 1 egg
  • 70 g plain flour
  • 20 g cornflour
  • 3 g salt

Equipment

FiveMount Croustade Iron, Croustade Mold, Finishing Tray – Medium, Nordic Chefs – Straight Chef’s Tweezers

Method

  1. Add the dark rye bread, milk, egg, plain flour, cornflour and salt to a blender.
  2. Blend completely smooth.
  3. Rest the batter for 30 minutes.
  4. Dip a hot croustade iron into the batter.
  5. Fry at 175–180°C until dark and crisp.
Chef's note

Recipe by Chef Arnis Ansons. This recipe covers the dark rye croustade shell only. The original dish is presented with chicken liver mousse with gin, caramelised onion, blackberry–apple vinegar gel, chive aioli and thyme; quantities and methods for those components were not provided.

Nordic Chefs · Designed in Denmark