Western Norwegian lefse with cured salmon and mustard sauce

 Western Norwegian lefse
 Mustard sauce
 Cured salmon, sliced
Lefse w/ smoked salmon and honey
 Honey
 Smoked salmon
 Western Norwegian lefse

1

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

 Western Norwegian lefse
 Mustard sauce
 Cured salmon, sliced
Lefse w/ smoked salmon and honey
 Honey
 Smoked salmon
 Western Norwegian lefse

Directions

1

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).

Western Norwegian lefse with cured salmon and mustard sauce