Ingredients
- 7 dl plain white flour
- ½ pack dry yeast
- 3 dl lukewarm water
- 250 g shrimps
- ½ x red onion
- 1 tbsp dill
- ½ dl crème fraîche
- 1 tbsp mayonnaise
- ½ x lemon
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp salt
- 10 g capelin roe
Method
- Start by making the bread. Combine flour, dry yeast, salt and lukewarm water in a bowl and knead the dough for about 10 minutes. Let the bread rise for about one hour.
- Shape the dough into a round loaf and transfer to a baking sheet. Cover with a clean tea towel. Let the bread proof for another half hour. Preheat the oven to 250 degrees celsius.
- Turn the heat down to 200 degrees celsius and bake the bread at the bottom of the oven for 30-40 minutes.
- Peel the shrimp.
- Mince red onion and dill, and add to a bowl together with creme fraiche and mayonnaise. Mix together.
- Fold in the shrimps, and season with lemon juice, salt and pepper.
- Top slices of bread with the shrimp salad and roe.
- Save the rest of the bread for later in the weekly menu.
