Lefse with fillings is a nice small dish
Lefse with fillings
Lefse with filling is a good, Old Norwegian tradition of snacks. This is an old peasant tradition and a type of finger food that came long before tapas. You can use potato griddlecakes, tortillas and the typical Norwegian lefse. I have of course used the latter. These one tastes best, but can be difficult to get hold of outside Norway. Optionally you can bake them yourself.
Lefse – calculate a two cm wide portions and 2 pieces person
1 box of fresh cheese for example: Philadelphia
1-tablespoon sour cream
Spring onions / chives
- Start by soaking the Lefse – This only applies to the Vestlandslefse type that I would recommend. If you use tortillas or other readymade types, you can skip this part.
- Mix fresh cheese, butter, sugar and sour cream.
- Apply a rich layer onto each lefse.
- Then put on some smoked salmon and cured ham.
- Sprinkle with a little dill and some finely chopped spring onions or chives.
- Roll the lefse together, and set cocktail sticks with approximately 2 cm intervals.
- Put in refrigerator to keep cool and allowing the flavours to develop. This fare, you can prepare several hours in advance.
Served: When guests come cut equal slices with one cocktail stick on each slices. Server 2 pieces person. Alternatively, you can cut them in an angle and into two pieces. Put them on edge without sticks.
Garnish: With a little chives and balsamic vinegar.
Allergy: Lefse is not gluten-free, but there are gluten-free options made by potato or tortillas made by corn. Lactose intolerants usually tolerated fresh cheeses in small amount. Thou they are not lactose-free. If not tolerated, there are many lactose-free fresh chees options. You also have to switch to lactose-free sour cream. High on FODMAP due to the flour in lefse and the green part of the spring onions. Switch to a gluten-free option as suggested above, and omitted the green part of the spring onions. Then you reduce FODMAP to a low content.