Bun’n’Roll Le Norvégien

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Product used

  1. Ingredients

    • 2 slices of smoked trout
    • 40 g of fromage frais
    • 2 leaves of sucrine lettuce
    • Zest from 1 grapefruit
    • 1 tablespoon of grapefruit juice
    • 1 sprig of dill
    • Cider vinegar
    • Olive oil
    • White sesame seeds
    • Salt, pepper, and Espelette pepper


    • Slice the Bun ‘n’ Roll in half 1 cm from the bottom
    • Mix the fromage frais with the diced dill and grapefruit zest and juice, then add salt, pepper, and Espelette pepper.
    • Make a vinaigrette with 2 pinches of white sesame seeds.
    • Toast the Bun’n’Roll and spread a generous amount of the fromage frais on both halves.
    • Place the two slices of trout on the bottom of the Bun’n’Roll along with the sucrine lettuce after drizzling with the vinaigrette.
    • Close the Bun’n’Roll and enjoy!
  2. Procedure