Lefse with Smoked Trout

Photo Credit: Mette Nielsen

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Lefse with Smoked Trout

Yield 6-8

Lefse, the delicate, potato based, Scandinavian flatbread is most often served warm, slathered with butter, sprinkled with sugar or smeared with jam. But why not try it as a savory wrap? If you don’t have a reliable family recipe for lefse (or a grandmother to make it for you), you’ll find packaged lefse in the refrigerator section with the tortillas.

This makes a pretty appetizer and can be prepared ahead.

Ingredients

  • 1 package lefse
  • 4-6 oz. smoked trout
  • ¼ cup sour cream or whole milk Greek yogurt
  • Dash of fresh lemon juice
  • Dash of prepared horseradish sauce

Instructions

Remove the skin and bones from the smoked fish and flake into a bowl. Remove and reserve a few whole flakes for garnish. Using a fork, mash the trout with the cream, lemon, and horseradish to make a relatively smooth paste (there will be some lumps).

Open the lefse and fold in half. Smear the trout mixture evenly over the lefse. Roll it up into a cylinder. Cut into ¼ to ½ inch pieces and secure with a toothpick. Garnish with the reserved flaked fish.