Place on the buffet table or serve with an aperitif. The mussel powder adds an extra deep oceanic note that pairs very well with the onion and bacon.

 

You will need:

1 roll of puff pastry

100 g smoked streaky bacon

1 yellow onion

1 tsp mussel powder

3 tbsp crème fraîche

50 g Västerbottensost, grated

3 tbsp chopped parsley

Black pepper

Flaky sea salt

 

Instructions:

Preheat the oven to 200 degrees Celsius.

Mix a cheese cream from crème fraîche and grated Västerbottensost. Season with a little salt. Dice the bacon and fry it in a pan until it starts to brown. Peel and slice the onion and add it and the mussel powder to the bacon. Let everything sauté until the onion softens.

Roll out the puff pastry on a baking sheet and prick it with a fork. Fold in the edges all around, about one centimeter, to create a small rim. Spread the cheese cream evenly over the pastry and then distribute the onion and bacon mixture on top.

Bake in the middle of the oven for 15–20 minutes until golden and crispy. Top with chopped parsley, freshly ground black pepper, and a little flaky sea salt. Cut into pieces and serve immediately.