Juniper is one of the first ingredients I started playing around with after moving to our little Norwegian homestead a few years ago. I love its earthy aromatics, and the berries provide an almost fruity and peppery taste, which can add flavor to both sweet and savory dishes.
Juniper tastes of the mountains and the mountains have my heart.
I had some sprigs of juniper from Hardangervidda and some roe in the refrigerator. So, the thought a scrumptious little snack with both to break up the day was just too tempting to pass down.
For the base, I pan-fried cutout rounds of lomper (soft potato flatbreads) until golden brown and crispy. After they cooled slightly, I added a dollop of full-fat sour cream and salty roe. To top, a few sprigs of juniper for that woodsy flavor to bring all the tastes together.
These are so simple and come together in no time at all. Feel free to use your favorite type of roe, and if lomper are not accessible you can substitute them with flour tortillas.
Juniper and Roe Lomper Bites
- Lomper – recipe here, or another thin, soft flatbread
- Full-fat sour cream ‘seterrømme‘
- Sprig or two of juniper
Using a small, round cookie cutter cut out circular shapes from the lomper (as many as desired). *leftovers can be diced and fried in a little oil until crispy then used a topping for salads and soups or anything else you might desire
Coat a large pan with a thin layer of oil and heat over medium-high heat (add more oil as needed if making more than one batch). Add the lomper rounds, cook 1 to 2 minutes until golden brown on the bottom, then flip them over with a spatula and cook another 1 to 2 minutes until golden brown. Transfer to a plate lined with a paper towel to catch any excess oil. Let cool.
When ready to serve, add a small amount of sour cream on top of the lomper followed with some roe and then a few sprigs of juniper. Enjoy!