• 7 dl plain white flour
  • 1/2 pack dry yeast
  • 2 tsp salt
  • 3 dl lukewarm water
  • 250 g shrimps
  • 1/2 x red onion
  • 1 tbsp dill
  • 1/2 dl crème fraîche
  • 1 tbsp mayonnaise
  • 1/2 x lemon
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 10 g Capelin roe


  1. 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.
  2. 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.
  3. Turn the heat down to 200 degrees celsius and bake the bread at the bottom of the oven for 30-40 minutes.
  4. Peel the shrimp.
  5. Mince red onion and dill, and add to a bowl together with creme fraiche and mayonnaise. Mix together.
  6. Fold in the shrimps, and season with lemon juice, salt and pepper.
  7. Top slices of bread with the shrimp salad and roe.
  8. Save the rest of the bread for later in the weekly menu.