It took me a long time to work this out, and there are few recipes for this online - I found one for Ruispala (another name for Reissumies, which are, it seems, also popular in Russia). The Nordic Bakery has recently published a cookbook, and I had a look through it but could not work out what these flatbreads are called, so I did some research and the closest thing I could find that matched this was Reissumies. It was a round little rye flatbread that was cut in half, buttered and topped with salmon - I thought this would make a delicious lunch for work, so I wanted to make some. It's the perfect place for brunch, as they serve very nice coffee and both sweet and savoury freshly baked delights! I ate an open rye sandwich with smoked salmon, which was delicious - I love rye bread, but this was a kind I had never tried before. It is also served with butter spread on top alongside hot soup. Or, as a treat, top with smoked or pickled fish such as herring or salmon. I went to the Nordic Bakery a few weeks ago - it's a lovely Scandinavian cafe, nicely tucked away on Golden Square, so a fantastic escape from the hustle and bustle around Oxford Circus and Regent Street. These round, flat crispbreads with a hole in the centre, are traditionally used to make open-faced sandwiches topped with butter, thinly sliced cucumber, and deli meats.
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