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Viking Salmon & Skyr Flatbread

This wrap is bold, earthy, and protein-packed—delivering roughly 60–80 grams of protein, depending on the salmon cut. The salted salmon provides depth and richness, the flatbrød a nutty chew, and the skyr sauce a tangy counterbalance. Raw onions give it Viking bite, while the goat cheese softens the edge. It’s a wrap worthy of a warrior—whether you’re raiding a monastery or just trying to hit your macros.
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Prep Time 20 minutes
Cook Time 25 minutes

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IngredientsMethodVideoNotes

Ingredients
  

For the Wrap:
  • 1 large salmon fillet 8–10 oz
  • Coarse salt for curing
  • Fresh cracked pepper
  • Olive oil optional
For the Flatbrød:
  • ½ cup barley flour
  • ½ cup rye flour
  • ¼ tsp salt
  • ½ cup warm water
For the Skyr Sauce:
  • 3 tbsp skyr
  • ¼ tsp salt
  • ½ tsp mustard powder
  • ½ tsp onion powder
Toppings:
  • 2 tbsp crumbled goat cheese
  • A few slices of raw onion

Instructions
 

Cure and Bake the Salmon

  1. Rub the salmon with coarse salt and pepper. Let it rest in the fridge for at least 1 hour. Preheat oven to 375°F (190°C), then bake for 15–20 minutes or until flaky. Let cool slightly.

Make the Flatbrød

  1. Combine flours and salt in a bowl. Add warm water gradually until a firm dough forms. Roll out thin and cook in a dry skillet for 2–3 minutes per side until dry and lightly browned.

Prepare the Skyr Sauce

  1. Mix skyr with salt, mustard powder, and onion powder. Stir until smooth.

Assemble the Wrap

  1. Lay flatbrød down, spread skyr sauce over it, add flaked salmon, sprinkle crumbled goat cheese, and top with raw onion slices. Roll or fold as desired.

Notes

  • Make-Ahead Tip: You can cure and bake the salmon ahead of time and store it in the fridge for up to 2 days. It actually tastes better slightly chilled when paired with the skyr sauce.
 
  • Flatbrød Texture: For a more traditional Viking-style bread, keep the flatbrød thin and cook it until it’s slightly crisp and dry—it was meant to last on long voyages.
 
  • Customize Your Skyr Sauce: While mustard and onion powder are flavorful modern additions, you can also experiment with crushed herbs like thyme or wild garlic for an earthier, more historically grounded twist.