Polar bread with smoked trout
A Swedish bread originally from Lapland, polar bread (pain polaire) is perfect for relaxed, sharing meals ^^.
Preparation
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Step 1
Put the lukewarm water, the oil, the beaten crème fraîche, the sugar and the salt into the bowl of a stand mixer or a mixing bowl.
Add the flour, then the yeast.
Knead for about ten minutes.
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Step 2
Leave the dough to rise somewhere warm (25°C) for two hours.
Cut the dough into 6 pieces.
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Step 3
With a rolling pin, roll them out into rounds.
To help you if the shape doesn’t look quite right ^^, use a pastry ring.
Lay them on a baking tray lined with baking parchment or a silicone mat.
Prick the pieces with a fork as in the photo.
Leave to rise for 30 minutes somewhere warm.
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Step 4
Lay them on a baking tray lined with baking parchment or a silicone mat.
Prick the pieces with a fork as in the photo.
Leave to rise for 30 minutes somewhere warm.
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Step 5
In a dry pan or on a plancha, cook the flatbreads over fairly high heat (210°C on the plancha) for about two minutes on each side (keep an eye on them at first).
Top with Saint Môret, trout and avocado.
Serve with a salad.
Recipe photos
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