Barley ricotta bread with smoked trout

Icelandic-Italian fusion. Tastes that remind of late summer and autumn. Birch smoked Icelandic trout, barley bread with freshly milled organic barley from Móðir Jörð, Vallanes, Iceland, pomegranate seeds from the amazing autumn fruit, pomegranate, freshly picked in Puglia, sheep ricotta cheese from Staffolo, Marche, a dash of orange Sicilian orange blossom honey and a couple of free range eggs. These fabulous ingredients come together in this “smörrebröd” open sandwich suggestion. The scrambled eggs match heavenly with the trout and the pomegranate gives a great acidity contrast to its slight fattiness. Autumn really tastes good, and this toast is in theme with its beautiful colors as well.


130g ricotta cheese (sheep, goat, cow or mixed)
1 cup greek yogurt or skyr
1 egg
1 tsp salt
1 tsp orange blossom honey (or honey of choice)
2 tbsp melted butter
1 cup organic barley flour (I use an Icelandic one from Móðir Jörð)
1/2 cup whole wheat flour
1/2 tsp baking soda


1. Line a plum cake pan with baking paper.
2. Mix the ricotta, greek yogurt, egg, salt and honey in a bowl into a smooth blend.
3. Stir in the melted butter.
4. Mix the flours with the baking soda in another bowl and add to the batter mixing them well together.
5. Pour the batter into the baking pan and bake for 30-40 minutes. The bread is ready when you can enter a wooden toothpick (I personally use China stick) into the center and it comes out dry.
6. Serve with butter, marmalade, cheese or whatever inspires you. Great topping for a late lazy Sunday brunch is smoked trout or salmon, scrambled eggs, and some pomegranate seeds.

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