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Viking Salmon & Skyr Flatbread

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This wrap is bold, earthy, and protein-packed—delivering roughly 60–80 grams of protein, depending on the salmon cut. The salted salmon provides depth and richness, the flatbrød a nutty chew, and the skyr sauce a tangy counterbalance. Raw onions give it Viking bite, while the goat cheese softens the edge. It’s a wrap worthy of a warrior—whether you’re raiding a monastery or just trying to hit your macros.
Prep Time 20 minutes
Cook Time 25 minutes

Ingredients

For the Wrap:

  • 1 large salmon fillet 8–10 oz
  • Coarse salt for curing
  • Fresh cracked pepper
  • Olive oil optional

For the Flatbrød:

  • ½ cup barley flour
  • ½ cup rye flour
  • ¼ tsp salt
  • ½ cup warm water

For the Skyr Sauce:

  • 3 tbsp skyr
  • ¼ tsp salt
  • ½ tsp mustard powder
  • ½ tsp onion powder

Toppings:

  • 2 tbsp crumbled goat cheese
  • A few slices of raw onion

Instructions

Cure and Bake the Salmon

  • Rub the salmon with coarse salt and pepper. Let it rest in the fridge for at least 1 hour. Preheat oven to 375°F (190°C), then bake for 15–20 minutes or until flaky. Let cool slightly.

Make the Flatbrød

  • Combine flours and salt in a bowl. Add warm water gradually until a firm dough forms. Roll out thin and cook in a dry skillet for 2–3 minutes per side until dry and lightly browned.

Prepare the Skyr Sauce

  • Mix skyr with salt, mustard powder, and onion powder. Stir until smooth.

Assemble the Wrap

  • Lay flatbrød down, spread skyr sauce over it, add flaked salmon, sprinkle crumbled goat cheese, and top with raw onion slices. Roll or fold as desired.

Notes

  • Make-Ahead Tip: You can cure and bake the salmon ahead of time and store it in the fridge for up to 2 days. It actually tastes better slightly chilled when paired with the skyr sauce.
 
  • Flatbrød Texture: For a more traditional Viking-style bread, keep the flatbrød thin and cook it until it’s slightly crisp and dry—it was meant to last on long voyages.
 
  • Customize Your Skyr Sauce: While mustard and onion powder are flavorful modern additions, you can also experiment with crushed herbs like thyme or wild garlic for an earthier, more historically grounded twist.