Creamy Skyr with salmon on lava bread

Creamy Skyr with salmon on lava bread

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.


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)
  • 1.   Spread a generous amount of Arla Skyr on a slice of bread
  • 2.   Add a slice of smoked salmon and top off with a dill to your liking and fresh pepper.


Arla® Skyr
200 g
Smoked salmon
300 g
Lava bread
Rye flour
All-purpose flour
Fresh yeast
50 g
Packed brown sugar
1 tbsp
Scalded milk, cooled to lukewarm
1 cup
Hot water
2 cups