RECIPE:
Lefse with stockfish cream

Method:

Potato lefse

1. Peel the potatoes and boil until soft.
2. Mash the potatoes into a puree through a colander.
3. Mix in cream and flour.
4. Add salt to taste.
5. Use a rolling pin to flatten the dough to the desired thickness. Cut out round lefse with a glass.
6. Fry both sides of the lefse at medium high heat.

Stockfish cream

1. Boil stockfish in a pot of salted water until tender.
2. Add egg, mustard seed, garlic, salt, lemon juice and oil to a bowl. Blitz with a hand mixer to make aioli.
3. Add salt and lemon to taste.
4. Combine the stockfish with a little aioli at a time until you get the desired consistency.
5. Serve the stockfish cream on lefse (or crackers/bread) adding any toppings you desire, e.g. pickled onion, bacon, or fried Lofoten Seaweed.

Enjoy!