Vegetarian fillings for rolled Finn Crisps:

Green peas with mint and cucumber

20 small and narrow Finn Crisps
Juice of one lemon with water or one bottle of non-alcoholic beer

200 g peas fresh or frozen
3 tbsp yoghurt or crème fraîche (soy yoghurt if you are vegan)
1 pickled gherkin or any pickle for your liking chopped in very tiny cubes
3 tbs finely chopped fresh mint
Dried chili flakes (easy with these little ones)
1 small cucumber cut in sticks to roll in with pea mash.

Dip the finncrisps in lemon water or beer and lay them down. Mash peas, mint and the chili. Add chopped pickled gherkin and yoghurt and mix with pea paste. Cut the cucumber piece in 20 strips.
Finn crisps should be soft and rollable by now. If not, brush more lemon water or beer with pastry brush on them and wait another five minutes. Spread a thin layer of the filling on crisps not so crisp. Place a cucumber strip on one end and roll. Place the rolls close to each other on a plate so they won’t open up. Let stand in fridge for couple of hours before serving, keeps well till next day as well.

Other filling ideas

Crab salad

Crab meat from can
1 tbs green onion finely chopped
1 tbs dill (fresh or dry for your tasting)
2 hardboiled egg chopped
½ tsp wasabi paste or 1 tsp Dijon mustard
2-3 tbs crème fraîche

Herring caviar

2-4 herring fillets, rinse with cold water and chop finely. (I used Abba herring in traditional marinade)
2 hardboiled eggs chopped
2 tbs fresh dill finely chopped
1 green onion or ½ red onion finely chopped
1 tsp dijon mustard
1-2 pickled beetroot (optional) cut in tiny cubes

Seaweed caviar filling

Jar of Seaweed caviar (I used Abba brand from Carrefour, Ikea stocks seaweed caviar as well)
3 tbs whipped cream cheese or crème fraîche (or oat cream for vegans)
2 tbs green onion or chives finely chopped
2 tbs fresh dill finely chopped

Serve on slice of baked potato, cut rye bread with cookie cutter and serve on it or roll in to Finn Crisp as instructed above.