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Ingredients
3 cups water
25 pieces of Finn Crisp, or other rye crispbread
1 stick ( ¼ pound) unsalted butter, softened
1 tablespoon grainy mustard
1 tablespoon chopped fresh dill
½ pound grated Emmenthal cheese
Nutritional analysis per serving (10 servings)
13 grams carbs; 47 milligrams cholesterol; 227 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 2 grams fiber; 229 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak). Place the bread on wax paper.
- Step 2
In a small bowl, combine the softened butter with the mustard and dill. Spread some of the mixture over the softened bread and cover with grated cheese.
- Step 3
Roll up the bread pieces and arrange them on a serving dish, seam side down. These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.
Private Notes