This weekend, I’ll post a link to the norwegian version of my “Tom Hugo’s little guide to FeelGood”. The small e-folder contains a couple of favourite recipes as well as a guide to some simple NLP-techniques I use to pick me up on rainy days. Here’s a recipe to a nice norwegian tapa:
Lefserull w/ smoked salmon and sweet basil
I’ve made a twist to the traditional Norwegian Tapa ”Lefserull”, which best can be described as a rolled up tortilla made of potatoes. Potatoe-tortillas might be difficult to find outside of norway, but a traditional wheat-tortilla can be used as a substitute.
(serve 4-6 people as a starter, or as a snack)
1 pk of Lefse (4 lefse) in rectangular shape
200 g of Norwegian smoked salmon
1 pk (around 150 g) cream cheeze.
(Preferrably ”Snøfrisk”, Norwegian goat cream cheeze)
½ red onion
half handfull of sweet basil leafs, chopped
fresh grounded pepper
Ruccola-salad , pine-seeds and balsamico for presenting
Spread the cheeze on the wrap, sprinkle a bit of pepper on. Spread ¼ th of the sliced salmon evenly starting from the bottom of the longside, up until ab. 5 cm from the top. Sprinkle chopped onion and basil on top, and roll from the bottom up until the top. Roll the lefserolls in cling-film or papir, and put in the freezer for 10-15 min. Cut the rolls in 3 cm thick pieces. Put some ruccola on serving plates, sprinkle some roasted pine seeds and balsamico on top and place the lefseroll-pieces on top.
In the glass: A crisp white wine, f.i a Sauvingon Blanc/ Weisser Burgunder
