Norwegian potato pancakes with salmon and spinach

Norwegian potato pancakes with salmon and spinach

lefse

By
From
Scandinavian Baking
Makes
10 pancakes
Photographer
Columbus Leth

This is a Norwegian speciality, often made as a big pancake-like bread for weddings and other special occasions. I make them for lunch; they are really tasty and can be served both savoury and sweet.

Ingredients

Quantity Ingredient

For the lefse

Quantity Ingredient
500g peeled potatoes
50g butter
50g creme fraiche
1 teaspoon salt
175g plain flour, plus more to dust

For the filling

Quantity Ingredient
20g butter
2 garlic cloves, finely sliced
500g spinach
freshly grated nutmeg
sea salt
freshly ground black pepper
8-12 slices smoked salmon

Method

  1. Day 1

    Boil the potatoes until soft, then drain and pass through a ricer. Put in a bowl, mix in the butter, crème fraîche and salt, cover and refrigerate overnight.
  2. Day 2

    Mix the flour into the potato mixture and divide into 10 small balls. Roll each out on a floured work surface into 12cm diameter pancakes. Cook each in a dry frying pan, turning once, until speckled with dark golden spots.

    Meanwhile, melt the butter in a saucepan and fry the garlic very gently, with no colour, for two or three minutes. Now add the spinach and let it wilt, then season to taste with nutmeg, salt and pepper. Serve the cooked pancakes with the spinach and slices of salmon, with cottage cheese on the side.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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