Norwegian Smoked Salmon Lompe Rolls
Tasty, simple party bites from Norway.
Ingredients
- 3 lompe or flour tortillas
- 200 g smoked salmon thinly sliced; 7 oz
- 60 g cream cheese ¼ cup (4 tablespoons, or about 2 oz); traditionally Snøfrisk Naturell
- 25 g arugula 1¼ cups loosely packed
- ¼ red onion
- fresh dill a few sprigs
- freshly ground black pepper to taste
Instructions
- First, finely chop the red onion and fresh dill.
- Spread a thin layer of cream cheese over one lompe or tortilla, almost all the way to the edge.Make the rolls one at a time, repeating all the steps for each lompe.
- Arrange the thinly sliced smoked salmon over it, covering the entire surface.
- Sprinkle with the finely chopped red onion, fresh dill, and freshly ground black pepper to taste.
- Pile the arugula on top.
- Roll up fairly tightly. Place the rolls seam side down.
- Refrigerate for 10–15 minutes to let them firm up a little and make them easier to slice.
- Cut the rolls in half.
- Serve!
Notes
In Norwegian, you’ll find these called lomperuller med røkelaks or lomperuller med røkt laks. The related version made with lefse is called lefseruller med røkelaks. Potetlompe is the more specific name for the potato-based lompe itself, not the finished roll.
I’ve given the ingredient amounts for three rolls because, in my experience, that uses up two 100 g (3½ oz) packages of smoked salmon nicely. Of course, you can adjust the proportions of the filling ingredients to suit your taste.
US measurement note: 200 g smoked salmon is about 7 oz; 60 g cream cheese is about ¼ cup (4 tablespoons, or about 2 oz); and 25 g arugula is about 1¼ cups loosely packed.
Tried this recipe?Let us know how it was!