Creamy Skyr with salmon on lava bread

Name: Creamy Skyr with salmon on lava bread
Prep time: 1 h 10 min
Yield: 4 people
Ingredients: 200 g Arla® Skyr; 300 g smoked salmon; dill; cups rye flour; cups All-purpose flour; 50 g Fresh yeast; tsp salt; cups Packed brown sugar; 1 tbsp molasses; 1 cup Scalded milk, cooled to lukewarm; 2 cups Hot water

Take a bite of true Icelandic tradition with this open-faced salmon sandwich covered with creamy Skyr, smoked salmon and a sprinkle of fresh dill. Enjoy on homemade Icelandic lava bread baked and buried in the sand of a volcanic beach. Or, in this case, baked in a slow cooker – it will almost do the same job. Get a taste of authentic Nordic flavours and enjoy the sweet balance between mild and slightly sour Skyr and salty smoked salmon.

Ingredients

Topping

200 g Arla® Skyr
300 g Smoked salmon
Dill

Lava bread

cups Rye flour
cups All-purpose flour
50 g Fresh yeast
tsp Salt
cups Packed brown sugar
1 tbsp Molasses
1 cup Scalded milk, cooled to lukewarm
2 cups Hot water

Instructions

Preparation

Lava bread:

1. Gather the ingredients.
2. Whisk together the rye flour, all-purpose flour, and salt in a large bowl or the bowl of a stand mixer.
3. Mix in the brown sugar.
4. Stir the molasses into the scalded lukewarm milk until it dissolves. Stir yeast into the lukewarm milk.
5. Then slowly stir the milk into the dry ingredients (the dough hook of a mixer works well).
6. Knead the dough until it is shiny, and all the flour is incorporated. Divide into 2 portions.
7. Butter the insides of a 3-4 liter pot.
8. Pour the bread dough into the pot and cover with a lid.
9. Bake the dough in a preheated oven at 180oC for about 50 min (core temperature of 95oC)