Cooking time: 90 min

8 servings

A round Toonish Easter Cake topped with radish and dill sitting on a tan plate.


  • 4 jars Toonish Mayo
  • 6-8 slices kavring/dark rye bread
  • 150g rapeseed oil
  • 3 dl plant-based creme fraiche
  • 1 handful chopped dill
  • 1 handful chopped chives
  • Zest from 1 lemon
  • Salt and pepper after taste
  • 1 tsp agaragar (this is a plant-based alternative to gelatine leaves)
  • Dill, chives, radish and red onions for decoration


  1. Mix the agaragar powder with some of the creme fraiche in a pot. Carefully heat up to medium heat (85-90 degrees). Let the mix simmer for 5 minutes.
  2. Mix or crumb the kavring/dark rye bread in a bowl, add the oil and mix into a mass.
  3. Press out the mass in the bottom of a springform pan.
  4. Mix Toonish Mayo, dill, chives and creme fraiche and pour into the springform pan (23cm).
  5. Put in the fridge overnight.
  6. Decorate to your taste!
A red circle that says 100% plant-based fish

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