Vibrant Scandinavian lunch bowl w. hot smoked salmon, root veggies and rye bread
Happy Friday lovelies! I hope you have an amazing weekend ahead of you ♥
If you are looking for a healthy and filling lunch idea for the weekend, then I can recommend giving this delicious Scandinavian bowl a try! It is so full of flavour and I love how it includes so many Danish (and Scandinavian) favorites that I eat all too rarely these days. I am not the biggest fan of the traditional Danish lunches that usually contains open faced rye bread sandwiches, so I decided to give the classic a modern twist.
I actually created this for a freelance job earlier this month, but we ended up having to ditch it for another recipe last minute, so I decided to share the recipe here instead – and when I say recipe I am definitely exaggerating a bit, this is more of a throw this and that together in a bowl and you will have a delicious meal kind of thing ;)
Hot smoked salmon
Pickled red onion – recipe here
Chopped hazelnuts and pumpkinseeds
Baked root vegetables – I used beets, carrots & celeriac
Mustard skyr dressing – recipe below
Mustard skyr dressing:
1 deciliter (about 0.4 cup) skyr or greek yoghurt
1 tablespoon coarse-grain mustard
1 tablespoon akacia honey
1 tablespoon lemonjuice – optional
Salt + pepper
Start by prepping the root vegetables (I like to make a big batch for the week) by simply washing, peeling and chopping them into smaller pieces – I like cut them rather thinly, but still with enough thickness for them to have a bit of bite after they are baked. Then place them on a baking tray lined with baking paper, drizzle with olive oil and your favorite spices (I used garlic powder, salt + pepper and rosemary) and bake them at around 175 c / 350 f until they are nice and tender. The baking time will vary depending on how thick you cut the root vegetables.
Then cook the spelt grains according to the package instructions, whisk up the dressing and add the rye bread to a toaster. Make sure the bread gets enough time to turn out nice and crisp before cutting it into two.
Now all there is left to do is to arrange everything in a bowl along with the field salat, pickled red onion, salmon, nuts and seeds, enjoy!
And let me just add, I know this might seem like a lot, but I like to foodprep a little at the start of the week, so I usually have pickled red onion (perfect for my avo toast), baked veggies and some sort of cooked grain + dressing on hand for my lunch bowls, it usually doesn’t take me more than 30 minutes and I really cannot recommend it enough! It has helped me make much healthier choices and I have saved money that I would often spend on going out to buy lunch.