Being a quarter Norwegian, I always LOVE trying traditional recipes from Norway. When I found that this month's Recipe Redux was to "Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017." I grabbed one of my newest cookbook purchases -- Molly on the Range -- and turned to page 207 and read Sweet Potato Lefse with Rosemary Cream. Um, YUM.
Lefse is a traditional soft Norwegian flatbread. It is made with potatoes, flour, butter, and milk or cream.
To change up the recipe I found in my Molly on the Range Cookbook, I found some inspiration from my Norwegian Smoked Salmon Eggs Benedict recipe. A potato flatbread plus smoked salmon? Yes, please. And of course, cream cheese. This recipe would also be great with some scrambled eggs and avocado. The combinations are endless!
The Norwegian Potato Flatbread (Lefse)
- 2 lbs. russet potatoes, washed, peeled and cut into 1-inch pieces
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup non-fat milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup all-purpose flour
- 1 cup whole wheat flour
For Cream Cheese Spread:
- 1- 8oz container cream cheese
- 2 tablespoon fresh chives, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1-6 oz smoked salmon, chopped or minced
ADD/OR scramble some eggs
- In a large pot, boil water. Add peeled potatoes and cook until tender, about 20-25 minutes. Drain potatoes and place in fridge to cool.
- Once potatoes are cooled, rice the potatoes into a large bowl, making about 3-4 cups riced potatoes. Add oil, milk, sugar and salt. Mix well. Set aside.
- Stir in the flour to form the dough. Divide dough into 2 portions and roll each into a log. Cut the logs crosswise into 10 pieces each and keep them in the fridge while you work with one piece at a time.
- Heat a large pan over medium-high heat. Roll out a piece of dough on a floured surface until it is 1/4 inch thin (or as thin as you like or can make it). Place flattened dough (lefse) on the pan and cook for about 2 minutes on each side or until it starts to brown. Transfer to a plate and cover to keep warm.
- Continue making lefse, keep warm while you make cream cheese spread.
- In a large bowl, combine softened cream cheese, fresh chives, garlic powder, salt and pepper. Combine well.
- With one lefse, spread cream cheese on top. With minced/chopped smoked salmon, sprinkle evenly on top of cream cheese. Roll lefse long ways an enjoy!