Moisten the lefse on both sides under running water. Stack the lefse in layers, covering each layer with plastic wrap. After approx. 20 minutes, remove the wrap, apply a thin layer of mustard sauce to the lefse and cover with slices of cured salmon. Roll together and cut into small bits (approx. 5 per lefse).
Western Norwegian lefse with smoked salmon and honey:
Use the same method as before, but apply a thin layer of honey just in the middle of the lefse, approx. 5 cm wide. Cover the lefse with thin slices of smoked salmon. Ensure that the lefse is rolled so that there is honey on all the pieces (approx. 5 per lefse).
Ingredients
Directions
Moisten the lefse on both sides under running water. Stack the lefse in layers, covering each layer with plastic wrap. After approx. 20 minutes, remove the wrap, apply a thin layer of mustard sauce to the lefse and cover with slices of cured salmon. Roll together and cut into small bits (approx. 5 per lefse).
Western Norwegian lefse with smoked salmon and honey:
Use the same method as before, but apply a thin layer of honey just in the middle of the lefse, approx. 5 cm wide. Cover the lefse with thin slices of smoked salmon. Ensure that the lefse is rolled so that there is honey on all the pieces (approx. 5 per lefse).