Ingredients
- 36 slices of rye bread, 1 cm thick (about 1.2 kg)
- 60 ml olive oil and 1 clove garlic, for the toast
- 1 jar (650 g) MIRASA Courgette Ikra
- 200 g bryndza or feta, crumbled
- A small bunch of dill
- 1 jar (650 g) MADESA Sweet Pepper Ikra
- 6 eggs
- A few chives
- 1 jar (700 g) MIRASA Beans in a Delicate Sauce
- 1 tsp smoked paprika and 1 tbsp lemon juice
- 1 red onion, 2 tbsp white wine vinegar, 1 tsp sugar
- Freshly ground black pepper
Method
- 1
Heat the oven to 200 °C. Brush the bread slices with olive oil, lay them on trays and bake for 6–8 minutes until crisp at the edges. Rub each slice lightly with the cut garlic clove while hot.
- 2
Boil the eggs for 7 minutes, cool in iced water, peel and halve lengthways.
- 3
Slice the red onion paper-thin and mix with the vinegar, sugar and a pinch of salt; leave for 15 minutes.
- 4
Tip the beans into a bowl with their sauce and crush roughly with a fork with the smoked paprika and lemon juice.
- 5
Row one: spread 12 slices with courgette ikra (about 50 g each), top with crumbled bryndza and dill.
- 6
Row two: spread 12 slices with sweet pepper ikra, add half an egg, chives and pepper.
- 7
Row three: spread 12 slices with the bean mash and finish with pickled onion.
- 8
Keep chilled and serve within an hour of assembling, on boards or slates.
Tip: Both ikras contain wheat flour and the bread is rye, mark the buffet card for gluten. Each jar gives exactly one row of twelve.
14 September 2026 · European