Leksands Triangle, Sourdough - 200 grams

The triangular bread is a round cracker cut into portioned pieces, just enough for most people. The triangles are easy to handle and fit well in the bread basket. They are packed in smaller packages and are especially suitable for small households and for those who want to have several different types of bread at home.

For this crispbread, we have baked with sourdough, which gives a much creamier and stronger crisp. The dough for a sourdough cracker takes significantly longer to rise, but turns out oh so much tastier. The result is a dark, musty and robust crispbread that we are very proud of.

Sourdough Crispbread with Smoked Salmon & Horseradish Cream (Nordic Open-Faced Delight)

A crunchy, tangy, and savory bite — this Swedish-style open-faced sandwich layers Leksands sourdough crispbread with creamy horseradish and silky smoked salmon.

🧂 Ingredients:

• 4 triangles of Leksands Sourdough Crispbread

• 100g (3.5 oz) cold-smoked salmon

• 100ml (⅓ cup + 1 tbsp) crème fraîche or sour cream

• 1 tbsp prepared horseradish (adjust to taste)

• 1 tsp lemon juice

• Fresh dill for garnish

• Freshly ground black pepper

• Optional: thinly sliced cucumber or radish

👩‍🍳 Instructions:

1. In a small bowl, mix crème fraîche, horseradish, lemon juice, and a pinch of black pepper until smooth.

2. Spread the horseradish cream generously over each crispbread triangle.

3. Top with slices of smoked salmon.

4. Garnish with fresh dill and, if desired, add cucumber or radish slices for extra crunch.

5. Serve immediately as an appetizer or light lunch.

💡 Tip: For a vegetarian version, substitute smoked salmon with thinly sliced avocado or roasted beetroot.

keywords: Leksands crispbread recipe, Swedish open sandwich, sourdough crispbread appetizer, smoked salmon snack, Nordic hors d'oeuvre

Whole grain rye flour*, wheat bran*, water from own source*, sourdough (rye, water) 3.8%, barley malt flour, wheat flour*, salt, yeast*, rapeseed oil*
*from Sweden