Breton Crackers with Tinned Seafood Spread, Roe and Basil

Open a tin, spoon onto a cracker, add roe and basil, and somehow it looks like a canapé from a very good restaurant.

⌛ 10 minutes ✧ 🍽️ 2-4

🐟 Savoury spreads

Breton Crackers with Tinned Seafood Spread, Roe and Basil

This is the kind of recipe that makes a premium tinned seafood spread shine. A buttery Breton cracker, a generous spoonful of seafood rillettes or spreadable tinned seafood — oyster cream, sardine spread, mackerel rillettes, whatever you love — topped with black roe and a little fresh basil. Three ingredients. Five minutes. The crackers do the crunch, the spread does the depth, and the roe does everything else.

Ingredients

1 pack of Breton crackers (approx. 13–15)
1–2 tins of spreadable tinned seafood (Maison Marthe or similar — oyster cream, sardine rillettes, mackerel spread, any variety works beautifully)
1 jar of lumpfish roe or caviar (approx. 100g)
A small handful of fresh basil, finely chopped
Black pepper

Instructions

Open the tin of spreadable seafood. Spoon it generously and evenly onto each Breton cracker.
Add a small spoonful of roe to the center of each one.
Scatter finely chopped fresh basil over the top and finish with a grind of black pepper.
Arrange on a wooden board and serve immediately.

Serving suggestion

Assemble just before serving — the crackers stay crisp and the spread stays cool. A glass of cold champagne or Chablis is the natural companion. This is also a wonderful way to try a new tinned seafood variety — each spread brings something different, so it's worth exploring the range before settling on a favourite.