Grilled potato lompe with crab
Crab on homemade lompe (a soft Norwegian potato flatbread) is a refreshing thing to do on the barbecue.
Ingredients
- g White crabmeat
- Leek
For the potato lompe
- kg Floury potatoes, peeled (such as Maris Piper)
- g Butter
- g Plain flour
- Salt
For the aromatic butter
- g Butter
- Thyme sprigs
- Garlic cloves
- Lemon, zest finely grated
Instructions
Potato lompe
Simmer the potatoes in water until completely tender. Drain them, return them to the pan and steam them dry. Then pass them through a sieve into a bowl.
Fold in the melted butter, then the flour. Season to taste with salt.
Roll the dough out to about 0.6cm thick. Stamp out rounds with a cutter, or cut them out with a knife. About 7cm in diameter.
Move the lompe onto baking paper and chill them in the fridge (they're easier to grill when they're completely cold). Cook the potato lompe on both sides in a frying pan or on the barbecue over a medium heat until golden.
Swap the plain flour for buckwheat flour to make this gluten-free.
Aromatic butter
Cook the butter, stirring, until it turns light brown. Take it off the heat and add the thyme, garlic (whole, skin on) and lemon zest. Leave everything to sit in the butter for 10 minutes, then strain.
Leek compote
Cut the leek into fine rings. Fry in plenty of the aromatic butter. Cook gently until completely tender, about 6-8 minutes.
To serve
Put 3-4 tbsp of cooked crab claw meat on a grilled potato lompe. Then 2 generous tbsp of the leek compote. Top it all with 1 tsp of the aromatic butter.
Grate a little klippfisk (salt cod) over the top. It adds a good salty note to the dish and plays nicely with the crab.
For the potato lompe
For the aromatic butter
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