The Videgårdsroll

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Origin

One of the most renowned luxury rolls in the TBR world is undoubtedly the so-called 'Videgård roll.' The recipe was created by the star chef Erik Videgård as an example of how to adapt a traditional thin bread roll (his favorite among comfort food) into a high-class luxury roll. The recipe was reworked in collaboration with Faruk Yildiz and has been included on the menu at Brogrillen ever since.

You can read more about Videgård's creations here.

Erik Videgård

Erik Videgård, ambassador for Tunnbrödsrullens Vänner ("Friends of the Flatbread Roll"), perhaps best known as a star chef and owner of several reputable restaurants. Author of several cooking and food-related books. Has confessed on several occasions that Tunnbrödsrullen is his guilty pleasure among Swedish comfort food. Creator of several epic flatbread rolls.

Faruk Yildiz

Faruk Yildiz is perhaps best known as the owner of the popular Brogrillen (formerly the Grillbar in Bro). Creator of a large number of luxury flatbread rolls.

Videgård's Original Recipe

Below is the original recipe for the Videgård roll, adapted for the end consumer to prepare in a regular kitchen. The recipe is designed for 6 rolls.

An updated variation is available to enjoy at Brogrillen.

Ingredients

Flat bread

• 6 large soft flatbreads

Sausage

• 12 lamb kabanossi

Mashed Potatoes

• 1 kg waxy potatoes
• 1 kg floury potatoes
• 100g butter
• 2.5 dl milk
• 100g cream cheese
• 4 garlic cloves
• Chives
• Salt & pepper

Shrimp sallad

• 150g fresh large peeled shrimp
• 100g mayonnaise
• 50g celeriac
• 50g fennel
• 50g green apple
• 15g horseradish
• 1 spring onion
• 0.5 bunch of dill
• 1 tbsp lemon juice
• Cayenne pepper
• Salt & pepper

Topping

• Iceberg lettuce
• Silver onion
• Roasted onion
• Sweet-hot mustard

Instructions

Prepare the topping

• Finely chop the iceberg lettuce
• Thinly slice the silver onion

For the Shrimp sallad

1. Blanch celeriac and fennel for about 1 minute
2. Coarsely chop the shrimp into bite-sized pieces
3. Dice the apple into small cubes
4. Grate the horseradish
5. Slice the green part of the spring onion into thin rounds
6. Finely chop the dill
7. Mix celeriac, fennel, shrimp, apple, horseradish, mayonnaise, lemon juice, spring onion, dill.
8. Season with cayenne pepper, salt, and pepper to taste

Prepare the mashed potatoes

1. Take the cream cheese out of the refrigerator to reach room temperature in time for use
2. Peel the potatoes and cut them into cubes, keeping the varieties separate
3. Boil each type of potato separately with 2 cloves of garlic each. When the potatoes are cooked, drain the water and let them dry in the pot for about 1 minute.
4. Combine the potatoes in a pot. Mash and add the garlic.
5. Heat milk and butter in a pot. Heat until the butter has melted.
6. Mash the potatoes with a large fork or masher. Gradually add the milk mixture until you achieve the desired consistency. Season with salt.
7. Finely chop the chives.
8. Mix in the room-temperature cream cheese. Add the chives and black pepper. Season with salt to taste

Assemble the thinbread roll

1. Plan to use the ingredients for 6 rolls, and the ratio should be 2 parts mashed potatoes to 1 part shrimp salad.
2. On the large thinbread, place 2 parts mashed potatoes.
3. Place 2 sausages on top of the mashed potatoes.
4. Place 1 part shrimp salad next to the sausages.
5. Top with iceberg lettuce, silver onion, and roasted onion.
6. Drizzle the sweet-hot mustard on top of the toppings

Rolling

Roll up the roll using the rolling method. Ensure that it becomes a tight roll with evenly distributed contents!