Crispy Icelandic Flatkaka with Smoked Trout and Dill
A traditional Nordic flatbread topped with smoky trout and fresh dill
This Icelandic dish features crispy flatkaka, a traditional rye flatbread, paired with smoked trout and enhanced by fresh dill for a refreshing and satisfying experience.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Flatkaka
For the Topping
For the Dressing
For Garnishing
Preparation
Making the Flatkaka Dough
Mix dry ingredients
In a bowl, mix together rye flour, all-purpose flour, baking soda, and salt.
Add buttermilk
Gradually add the buttermilk and mix until you form a smooth dough.
Rest the dough
Let the dough rest for 30 minutes, covered with a damp cloth.
Preparing the Topping
Slice smoked trout
Slice the smoked trout into thin strips and set aside.
Chop dill
Chop the dill finely and keep ready for assembly.
Prepare dressing
Mix together ingredients for the dressing and chill in the refrigerator.
Cooking Process
Roll out the dough
Divide the dough into small balls and roll them into thin circles.
Bake the flatkaka
Preheat your oven to 450°F (230°C) and bake the flatkaka on a baking sheet for 5-7 minutes until crispy.
Assemble the dish
Spread the chilled dressing on the crispy flatkaka, then layer with smoked trout and a sprinkle of chopped dill.
Plating & Serving
Crispy Icelandic Flatkaka with Smoked Trout and Dill
Crispy Icelandic Flatkaka with Smoked Trout and Dill
Plating & Serving
Serve the crispy flatkaka topped with smoked trout and dill drizzled with a tangy cream dressing. Add lemon wedges on the side for extra zest.