Flatbrødsoll

Ingredients

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 8 ounces (225g) smoked salmon, thinly sliced 8 ounces (225g) smoked salmon, thinly sliced
• 8 ounces (225g) cream cheese, softened 8 ounces (225g) cream cheese, softened
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the flatbread. Gradually add water and mix until a dough forms. Knead the dough for a few minutes until smooth.
2. 2.
   Divide the dough into 4 equal portions and roll each portion into a thin circle on a lightly floured surface.
3. 3.
   Heat a griddle or a large non-stick skillet over medium heat. Cook each flatbread for about 2 minutes on each side until golden brown and crispy. Set aside to cool.
4. 4.
   In a small bowl, mix together the cream cheese, dill, and lemon zest for the filling until well combined.
5. 5.
   To assemble the Flatbrødsoll, spread a generous amount of the cream cheese mixture onto each flatbread. Top with slices of smoked salmon.
6. 6.
   Roll up the flatbread tightly and slice into bite-sized pieces. Serve immediately.

Treat your ingredients with care...

• Smoked salmon — Make sure to choose high-quality smoked salmon for the best flavor. Look for slices that are thinly cut and have a rich, smoky aroma.
• Cream cheese — Soften the cream cheese at room temperature before mixing it with the dill and lemon zest. This will ensure a smooth and creamy filling.

Tips & Tricks

• For added flavor, you can sprinkle some freshly ground black pepper on top of the cream cheese mixture before adding the smoked salmon.
• If you prefer a milder taste, you can substitute the smoked salmon with thinly sliced cooked ham or turkey.
• To make the flatbread ahead of time, you can prepare the dough and refrigerate it for up to 24 hours. When ready to cook, let the dough come to room temperature before rolling it out.
• If you don't have a griddle or skillet, you can bake the flatbread in a preheated oven at 200°C (400°F) for about 5 minutes on each side.

Serving advice

Serve Flatbrødsoll as an appetizer or a light lunch. Arrange the bite-sized pieces on a platter and garnish with additional fresh dill and lemon zest for an extra pop of color and flavor.

Presentation advice

To enhance the presentation, you can roll up the flatbread tightly and secure each roll with a toothpick. Arrange the rolls on a serving platter in an attractive pattern, showcasing the colorful filling.