Party buffet for kids

Rye Crisp lollies

200 g Mini Rye Crisps

Cocktail sticks

  1. Prepare the fillings.
  2. Fill in the Mini Rye Crisps with the filling and divide them into pairs, pressing two against each other so that they stick together.
  3. Set a cocktail stick in between the pair.


Smoked salmon filling

100 g cream cheese

100 g smoked salmon

2 tbsps. dill, finely chopped

Salt and black pepper

  1. Mix all the ingredients.


Ham filling

100 g smoked ham, diced

100 g natural cream cheese

2 tbsps. chives, finely chopped

Salt and black pepper

  1. Mix all the ingredients.


Broad bean filling

100 g cooked broad beans (Härkis)

100 g natural cream cheese

2 tbsps. parsley, finely chopped

Salt and black pepper

  1. Mix all the ingredients.


Cucumber worm with cream cheese and shrimp

150 g Rye Crisps

1 cucumber

200 g shrimp

200 g natural cream cheese

2 tbsps. dill

Dill for garnish

Salt and black pepper

  1. Cut ¼ of the cucumber off for the head of the worm.
  2. Cut the rest of the cucumber in slices.
  3. Chop the shrimp and mix with cream cheese and dill.
  4. Season with salt and black pepper.
  5. Fill the Rye Crisps with the filling and build the body of the worm with the crisps and the sliced cucumber.
  6. Garnish with dill.


Rye & chocolate tartelette

20 pcs Rye Crisps (Original)

200 g melted dark chocolate


4 dl cream

150 g dark chocolate


  1. Prepare the filling.
  2. Bring 1 dl of cream to the boil, remove the pan from the stove and add 150 g of chocolate.
  3. Allow the chocolate to melt, then let the mixture cool down.
  4. Whip 3 dl of cream and carefully fold it into the chocolate mixture.
  5. Place the mixture in a piping bag and allow it to set in the fridge for a couple of hours.
  6. Dip the rye crisps into the melted chocolate, so that only half of the crisp is covered in chocolate.
  7. Place the crisps dipped in chocolate on a sheet of baking paper and set in a fridge to harden.
  8. Pipe the chocolate filling onto the crisps just before serving.


Strawberry & Rye Crisp mushrooms

10 pcs Rye Crisps (Original)

100 g melted dark chocolate

Hundreds and thousands

10 strawberries

Chocolate mousse (same as in the tartelettes)

  1. Dip the rounded surface of the crisps into chocolate and decorate with the hundreds and thousands.
  2. Set the crisps on top of baking paper in a tin and allow harden in the fridge.
  3. Hull and cut the tops off the strawberries.
  4. Pipe chocolate mousse inside the rye crisps and ‘glue’ on top of the strawberry.