Nordic Savory Oatcakes with Smoked Trout and Dill Cream

Nordic · Summer · 60 min · Serves 4 · By Lesapor Test Kitchen

These oatcakes offer a healthy and savory Nordic twist, combining whole grains with the rich flavors of smoked trout and the freshness of dill. Ideal for summer picnics or a light lunch, this dish showcases the natural bounty of the Nordic region with an emphasis on quality ingredients.

Ingredients

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon flaky sea salt
• 1/4 cup unsalted butter, chilled and diced
• 1/4 cup buttermilk
• 100 g smoked trout, flaked
• 1/2 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Black pepper, to taste
• Olive oil, for drizzling

Method

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine rolled oats, whole wheat flour, baking soda, and flaky sea salt. Mix well.
3. Add the diced butter to the dry ingredients. Using your fingers, rub in the butter until the mixture resembles coarse crumbs.
4. Gradually stir in the buttermilk, mixing until a dough forms. Do not overwork the dough.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into small rounds or squares.
6. Place the oatcakes on the prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool on a wire rack.
7. In a small bowl, mix the Greek yogurt, fresh dill, and lemon juice. Season with black pepper to taste.
8. To serve, top each oatcake with a generous spoonful of the dill cream and a few flakes of smoked trout. Drizzle with olive oil before serving.