Finn Crisp Original

It's made from just wholegrain rye and naturally fermented sourdough, with no preservatives. A serving is a source of fiber and is low in fat, making it a simple ingredient base for balanced snacking rather than a highly processed cracker.

Yes. It's made from rye, which contains gluten, so it's not suitable if you're avoiding gluten. If you're looking for a gluten-free base for caviar or roe, cucumber slices, endive leaves, or a gluten-free cracker are better options.

The rye is naturally fermented into a sourdough before baking, which gives it a distinctive tang and a hearty, crunchy texture, plus the fiber content that comes from using wholegrain rye rather than refined flour. It's baked thin and dry, so it holds toppings without going soft.

It's designed as a base for caviar, smoked salmon, and cheese. Try it under a spoonful of Kaluga Hybrid or Ossetra, or topped with the Loch Duart Smoked Scottish Salmon, cream cheese, and dill. It also works simply topped with hummus, avocado, or cheese on its own.

Either works, but they give a different experience. A blini is soft and slightly sweet, which cushions and mellows the caviar's brininess, while Finn Crisp's dry, crunchy texture lets the caviar's flavor come through more directly without competing with it. If you want a lighter, lower-carb base than a traditional blini, crispbread is the better choice.