I love Swedish thin bread and I still haven't found a recipe that's close enough to the ones sold in the shops. They tend to be used like tortillas, but unlike tortillas they are very tender. Not a hint of chewiness. I think they have yeast in them and are flavoured with anise seeds.
This is the standard thing to have after a night out in Sweden. Or a luxury cooked meal as a poor student. There's a place in Stockholm that used to make them with real mashed potato - as opposed to the mix the powder with water stuff. I have many fond memories of this dish and I try to have one every time I go to Sweden, for old times' sake.
I even introduced Lundulph to this delicacy a few years ago.
At my last trip to IKEA, I bought some tunnbröd -Swedish soft thin bread, which is what you need and on my way home today, I got some jumbo Frankfurters from the supermarket, along with crème fraîche and a bag of potatoes claiming to be perfect for mashing.
Now, for the mashed potato, since I tried Delia's recipe, I don't make any other type. But I do tend to be very generous with the crème fraîche. The potatoes too ages to boil, and once they were done, I put them through my potato press to get a smoother texture than I tend to get when I use the whisk.
I grilled the Frankfurters, I think they taste best grilled, though you can go for boiled in Sweden if you prefer that. There's also a choice of chorizo and cabanosse.
And then it's put together.
- Place the thin bread on a piece of baking parchment.
- Place a couple of spoons of mashed potatoes in the middle and stick the sausage into the mash.
- Squirt some ketchup and mustard over the sausage and mash.
- Add shopped onions and what ever else you'd like.
- Fold up the bread along with the baking parchment. The paper helps hold the thing together.
- Ready to eat.
Lundulph said that my photo set-up looks rude. And looking at the photos, he's right. Well, so what, it was ever so tasty, but I need to get hold of larger thin breads.
Be warned though, this is extremely filling. Lundulph had two and is regretting it now - no room for dessert.