Swedish Tunnbrödsrulle

Swedish Tunnbrödsrulle

Swedish Flatbread Rolls (Flatbread Wraps) with filling is a traditional fast food meal. The filling usually consists of sausage, mashed potatoes, some form of cold salad such as cucumber, mayonnaise or shrimp salad and often also with roasted onions. As a rule, ketchup and mustard are included.

The Flatbread Wrap

Ingredients

  • 500 g boiled potatoes (peeled)
  • 30 g melted butter
  • 1/2 teaspoon salt
  • 3-4 dl wheat flour

Directions:

Press the potatoes and mix in the butter and salt. Then add wheat flour, a little at a time until you get a nice dough that does not stick. Roll out the dough thinly on a floured baking sheet and roll out reasonably large breads with a round shape, such as a bowl or plate. Fry the breads in a dry frying pan on medium heat for a minute or two on each side. Place directly in foil or towel so they stay soft. Allow to cool.

Skagenröra/Shrimpsalad

  • 75 g hand-peeled shrimps
  • 25 g red catfish rum (you can leave out if your don´t have it)
  • 1 tablespoon red onion, finely chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon  crème fraiche or naturell yoghurt
  • 1 teaspoon dill, chopped
  • lemon juice
  • salt
  • black pepper

Directions:

Chop the prawns and mix with rum, chopped red onion, mayonnaise, crème fraiche and chopped dill. Taste with lemon, salt and black pepper.

Make your own Mayonnaise

Ingredients

  • 3 egg yolks
  • 1, 5 tablespoons red wine vinegar
  • 0.25 dl Dijon mustard
  • 1 teaspoons salt
  • black pepper (to taste)
  • about 3,5 dl cooking oil
  • 0, 75 dl olive oil

Directions:

Whisk together egg yolks, vinegar, Dijon mustard, salt and black pepper.

Add cooking and olive oil in a slow fine stream while whisking constantly until you have a thickness you like.

Assemble the Wrap

Place the flatbread on the table with parchmentpaper underneath 2/3 from the top. The paper should be large enough to wrap around the roll as it is done. Place fresh sallad, mashed potatoes, shrimpsalad, roasted onion, ketchup and senap in the middle and leave some of the bread free at the bottom. Than fold the bottom up over the filling and then fold the sides one at a time and make the roll. Wrap the roll with the paper and serve.

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