Scandinavian Fish Flat Bread Recipes

NORWEGIAN POTATO FLATBREAD (LEFSE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
• Poke the potato skin all over with a knife and place on the prepared pan.
• Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
• Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
• Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
• Wrap dough with plastic and refrigerate until chilled, about 1 hour.
• Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
• Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

SCANDI-STYLE FLATBREAD

Steps:

• Scoop out the seeds from the cucumber with a teaspoon and cut into rounds. Toss with the lemon juice and capers, and season to taste.
• Warm the flatbread under the grill for 1-2 mins on each side. Spread over the yogurt and top with the cubed beetroot, flaked salmon, and the cucumber salad. Sprinkle over the dill fronds and lemon zest, and season with black pepper to serve.

SWEDISH FLAT BREAD

Steps:

• Blend flours and salt together.
• Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
• Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
• Heat a griddle or frying pan over a moderate heat and grease it.
• Divide the dough into four and roll out one quarter into a round as thin as possible.
• Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
• Prick all over to prevent the dough bubbling during cooking.
• Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
• Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
• Cool on a wire tray.

SCANDINAVIAN FISH FLAT-BREAD

Steps:

• If making your own dough, here's an easy recipe: In large bowl add water, yeast, and salt. Stir until dissolved. Stir in olive oil. Mix in flour.
• Turn dough out on floured board and knead for about 5 minutes.
• Grease inside of medium bowl. Place dough in bowl and flip dough over so that the dough top is also greased. Cover and let rise in warm place until double in size.
• Punch down dough and turn out onto lightly floured board. Knead out bubbles. The dough is now ready to be made into pizza.
• Make the pesto: Place walnuts and garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt; process into a thick paste. Continue to process (using "pulse" feature if available), gradually pouring in canola oil until pesto is the consistency of a thick tomato sauce. Refrigerate until use.
• In a large frying pan, sauté sliced red onion in 1 tablespoons canola oil over medium heat until caramelized to a rich brown color. Lightly grease a large baking sheet with remaining tablespoon of rapeseed or canola oil. Using store-bought or homemade pizza dough, stretch the dough out into the shape of a fish (Note: I twist the tail section over and up again in a complete rotation, as in twisting bread sticks, to provide some definition between the body and tail of the fish).
• Spread one cup of lemon-dill pesto (recipe here) evenly over pizza dough. Spread shredded dill havarti over the pesto, then sprinkle evenly with sautéed onion, smoked salmon, and capers.
• Bake on center rack of oven until cheese is browned and bubbling, about 20 minutes.