Allspice forcemeat
600 g (21.16 oz) ground pork
600 g (21.16 oz) heavy cream
10 g (0.35 oz) salt
2 g (0.07 oz) ground allspice
10 g (0.35 oz) onion powder

Lingon berry jam
66 g (2.33 oz) lingon berries
134 g (4.73 oz) sugar

Kavring bread
120 g (4.23 oz) wheat flour
240 g (8.47 oz) whole grain rye flour
235 g (8.29 oz) porter beer
95 g (3.35 oz) dark molasses
10 g (0.35 oz) fresh yeast
5 g (0.18 oz) salt
1 g (0.04 oz) caraway seeds
1 g (0.04 oz) fennel seeds
1 g (0.04 oz) anise seeds

Instructions

Allspice forcemeat
Preheat an oven to 150° C (302 degrees Fahrenheit).
Mix all the ingredients in a food processor.
Put the mixture in a rectangular pan. The mixture should be approximately 2 cm high.
Bake for 20 minutes or until the meat has an inner temperature of 80° C (176 degrees Fahrenheit).
Set aside to cool and then refrigerate until cold.

Lingon berry jam
Put all the ingredients for the lingon berry jam into a small pan and bring to a boil while pressing the lingon berries with a fork.
Boil the jam for 5 minutes while stirring and then set aside to cool. Refrigerate until cold.

Kavring bread
Grind the spices and mix with the beer and yeast.
Add the rest of the ingredients and knead the dough for 5 minutes.
Grease a loaf pan with soft butter and then flour it lightly.
Add the dough to the loaf pan and let it rise for 1 hour.
Heat the oven to 175° C (347 degrees Fahrenheit).
Bake the bread for 30-40 minutes or until a thermometer reads 98° C (208.4 degrees Fahrenheit) in the centre.

Assembly
Peel the cucumbers.
Use a mandoline to cut long, 1 mm thin ribbons from the cucumber.
Slice the kavring bread into 7 mm slices.
Cut out rounds from the kavring bread slices and smear them with some butter.
Cut out rounds of the forcemeat.
Put the forcemeat on top of the kavring bread.
Wrap a cucumber slice around the kavring bread and forcemeat.
Drizzle some lingon berry jam into the cups.
Stick some chives into the jam.