Deep-fried bread topped with seafood delicacies.

Ingredients

Makes 7-8 langos.

• 25 g yeast
• 1 finely grated cooked potato
• 3 dl lukewarm water
• 7 dl wheat flour
• 1 tsp salt
• 1 litre oil for deep-frying

Topping:

• 3 dl sour cream + 3 tsp mussel powder
• 1 finely chopped red onion
• 2-3 dl grated cheese
• 1 jar of red lumpfish roe, seaweed caviar or similar that you like
• Chives or dill

Instructions:

1. Dissolve the yeast in lukewarm water and stir in salt, grated potato and flour in a bowl or dough mixer.
2. Work the dough until smooth for about 10 minutes.
3. Let the dough rise for 40 minutes. In the meantime, you can prepare the topping.
   
4. Place the dough on a floured surface and divide into 8 pieces. Roll out, place on floured baking paper and let rise for 10 minutes.
   
5. Meanwhile, heat the oil in a wide pot to about 175 degrees.
6. Deep-fry the breads in batches, about 3 minutes on each side, until golden brown. Place on paper towels.
7. Top with cheese, onion, lumpfish roe or seaweed caviar, mussel sour cream and chives or dill.