Best Faroe Island Hazelnut Oatcake Recipes

TOAST SKAGEN - SWEDISH - PRAWN TOAST

Steps:

• Cut off the crusts of the bread slices.
• Saute the bread in a little butter until they are golden brown on both sides, drain on paper towels.
• If the shrimps are large, cut into smaller pieces.
• Save 4 sprigs of dill for garnish. Finely chop the rest of the dill and mix with the shrimp, mayonnaise and mustard.
• Divide the mixture into 4, and place on top of the bread slices.
• Shape the whitefish roe on top of each toast and garnish eash with a sprig of dill and serve with a wedge of lemon.

FAROE ISLAND - HAZELNUT OATCAKE

Steps:

• Preheat your oven to 350 degrees.
• While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
• Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
• In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
• Finally, stir in the oats and the chopped hazelnuts.
• Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
• While the cake is baking, make the vanilla sauce.
• In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
• Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
• When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
• Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.