Påskebrød med egg og røkt ørretfilet - Easter bread with eggs
This is a classic Norwegian Easter dish that combines the freshness of simple ingredients with the delicate, smoky flavor of fish.
Preparation: 1h 50 min
Easy
Preparation: 1h 50 min
Easy
Ingredients:
- 500 g water
- 1 g ground black pepper
- 120 g red onion
- 50 g mixed salads
- 560 g whole grain flour
- 12 g salt
- 50 g butter
- 25 g lemon juice
- 300 g chicken eggs, whole
- 20 g chicken eggs, yolk
- 20 g Yeast baker's, compressed
- 300 g milk, 3,2% fat
- 15 g honey
- 20 g Dill
- 150 g Pstrąg, wędzony
Method of cooking:
- Add 20 grams of dill without stems to the bowl. Chop for 10 seconds at a speed of 20 rotations. Add 100 grams of red onion cut into smaller pieces to the bowl. Chop for 10 seconds at a speed of 10 rotations. Transfer the contents to a small bowl.
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