Lefse with Havarti, Smoked Salmon and Dill

Lefse with Havarti, Smoked Salmon and Dill

Serves 2


2 pieces (3 oz. each) lefse
8 oz. Kowalski's Smoked Salmon, flaked
6 oz. thinly sliced Havarti cheese
- fresh dill, chopped, to taste
- olive oil, for cooking
- sour cream or plain Greek yogurt, to taste
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Cut each piece of lefse in half; top one half of each piece evenly with salmon, cheese and dill. Fold lefse in half, quesadilla-style; fold in half again. Brush folded lefse lightly with olive oil on both sides. Heat a nonstick skillet or griddle to medium. Cook lefse on first side until the bottom is golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking, flipping occasionally, until cheese is melted and filling is hot. Serve hot, topped with sour cream.

Good to Know: Find prepared lefse in the Dairy Department.