Malins och Leonards mjölkproteinfria matjessilltårta

• 200 g milk-protein-free kavring (dark rye bread), torn into pieces
• 75 g milk-protein-free margarine, melted
• 4 eggs
• 5 fish gelatine sheets, milk-protein-free
• 200 g milk-protein-free matjes herring fillets, drained and finely diced
• 200 ml oat-based crème fraiche, milk-protein-free
• 200 ml oat-based sour cream, milk-protein-free
• 100 ml oat cream, milk-protein-free
• 1 small red onion, finely chopped
• 15 g fresh dill and 15 g fresh chives, finely chopped
• 2 tbsp capers, drained
• 8 pieces milk-protein-free Swedish crispbread (knäckebröd), to serve

Instructions

1. 1Line a 20 cm springform pan with baking paper on the base and sides.
2. 2Boil the eggs for 9-10 minutes, cool in cold water, peel and chop.
3. 3Pulse the kavring to crumbs, mix with melted milk-protein-free margarine and press firmly into the pan; chill while you make the filling.
4. 4Soak the fish gelatine sheets in cold water for 5 minutes.
5. 5Stir together oat crème fraiche, oat sour cream, diced matjes herring, chopped eggs, red onion, dill, chives and capers.
6. 6Warm the oat cream until steaming, squeeze out the gelatine and stir it in until dissolved; whisk in a few spoonfuls of filling, then fold back into the bowl.
7. 7Spread the filling over the kavring base, cover and chill for at least 4 hours, preferably overnight.
8. 8Unmould the cake and serve cold with milk-protein-free crispbread.