Smoked herring cones
Ingredients:
1 ½ cup (mug type) flour
½ teaspoon salt
1 teaspoon dried thyme
80 g butter
60 g sesame tahini
1 egg
60 g smoked herring fillet
100 g cheese spread
1 teaspoon dried thyme
2-3 sprigs of fresh thyme
Salt and pepper
Preparation:
In a bowl, combine all the dry ingredients from the first group. Then add the soft butter and working with your fingertips, make evenly buttered crumbs. Bind everything together with the egg and make a smooth and soft dough. Refrigerate for 30 minutes.
Crumble the herring very finely with a fork, carefully removing the finest bones that may be hidden there. Then mix with the cheese spread and the spices.
Roll out the dough to 2-3 mm thick. Cut strips 15 to 18 mm wide. Wrap each strip in a spiral around a stainless steel cone. Put in the oven at 180°C and bake the time to brown the cones. Unmold and let cool until all the cones are baked.
When serving, fill the cooled cones with fish cream. It’s easier with a piping bag. Garnish with a sprig of thyme.