Lefse rolls with smoked salmon
Lefse rolls with smoked salmon
Rolled-up lefse served on a platter in Norway

RECIPE:
Lakserull
Smoked salmon roll-ups

So easy to make, and oh so tasty!

Smoked salmon roll-ups have become a Norwegian tapas staple.

A lefse (also called lompe) is a magic Norwegian flatbread, which you can make with a variety of delicious fillings, such as cured ham, egg salad, or lamb and beetroot salad (seen here). Sweet varieties are also very popular.

Smoked salmon roll-ups

Ingredients:

(makes 2 portions)

4 tbsp plain cream cheese

2 lefse

4 slices of smoked salmon

2 tbsp fresh dill

1/4 red onion

20 g rocket

Source: Matprat.no

Method:

1. Spread a thin, even layer of cream cheese across the lefse. Add the slices of smoked salmon.

2. Finely chop dill and red onion.

3. Put some rocket on the salmon and sprinkle finely chopped dill and red onion on top. Roll the lefse up and slice it into 3-4 cm long pieces. Serve and enjoy!

Other delicious varieties:

  • Plain cream cheese, cucumber, peppers, pine nuts, or choose your own favourite ingredients!
Freshly made potatoe lefse served on a platter in Norway

Making lefse has long roots in Norwegian food traditions. It's said that every region, fjord village, and small town in Norway has its own recipe.

Most recipes are very easy to make. How about a sweet and soft version for dessert?

Homemade potato flatbread

You can buy potetlompe (also called lompe - potato flatbread) ready-made in every Norwegian grocery shop and some niche bakeries. Try this traditional recipe to make your own at home:

Ingredients:

(This recipe makes 12 to 14 flatbreads)

1 kg potatoes

1 tsp salt

150 ml wheat flour

100 ml sifted rye flour

Source: Matprat.no

Method:

1. Boil the potatoes with the skin on. Remove from heat, cool and peel the potatoes.

2. Mash the potatoes together with 1 teaspoon of salt.

3. Mix in wheat flour and rye flour. Do not add too much flour as this can give the flatbread a hard texture.

4. Divide the dough into 12-14 balls, and use a rolling pin to flatten the balls into circles of approx. 20 cm in diameter.

Heat the flatbread on a dry frying pan or on a rack until it has a light colour, with a few golden-brown spots. Stack the flatbreads and cover with a tea towel or similar so that they remain soft.

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