“Tunnbröd” (thin bread) is a Swedish flatbread and comes in many variants. It can be soft, or it can be hard and crispy. The dough is made from any combination of wheat, barley and rye. From my point of view, “tunnbröd” looks like Matzoth (Jewish in origin). Flat, perforated crisp crackers of flour and water, baked in large rounds or squares. I am not familiar with this bread, so, I really cannot tell. Perhaps somebody else knows.
This website has recipes for “tunnbröd”, unfortunately only available in Swedish 4 Homemade “Tunnbröd”
Crispy “tunnbröd” differs from “knäckebröd” (crisp bread). It is thinner, more compact and contains less air bubbles.
Soft “tunnbröd” is sometimes used as a wrap for other food, not unlike a crêpe or burrito. A popular fast food dish is soft “tunnbröd” rolled around mashed potatoes and a hot dog. A substitute for the soft variant in the U.S. could be a floppy flour tortilla.
This is a dish that is popular in Sweden, often served as a starter at restaurants.
INGREDIENTS:
Serves 4
* 4 pieces of crisp “tunnbröd”
* 250 g smoked salmon
* 1 hardboiled egg, finely chopped
* 2 tablespoons dill, chopped
* ½ dl (50 ml) mayonnaise
* ½ – 1 dl (50 – 100 ml) crème fraiche
* black pepper to taste
GARNISH:
50 g caviar (red fish roe)
dill sprigs
lemon
METHOD:
1. Hold the bread in the steam over a pan of boiling water.
2. Steam each bread soft and shapeable.
3. Put immediately on upside down mugs.
4. Shape bread into a basket, and leave to dry.
5. Meanwhile cut the salmon into very small pieces.
6. Mix salmon, egg, and dill.
7. Mix mayonnaise, crème fraiche, and black pepper to taste.
8. Stir down salmon mixture, and fill the baskets with the mixture.
9. Garnish with caviar, segments of lemon, and a sprig of dill.
No Responses Yet