nordic

Dense rye bread topped with watercress, roasted salmon, creamy mustard dill sauce and pickled beets

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

For the Smørrebrød:

this slices of dense rye bread

Butter

salt and pepper

salmon filets (skin-on is fine)

Olive or canola oil

watercress (baby arugula or spinach would be a fine substitute)

Creamy Mustard Dill Sauce, recipe follows

Spicy Pickled Beets,

dill,

For the Creamy Mustard Dill Sauce:

olive oil or canola oil

shallot,

dry white wine

dijon mustard

heavy cream

water

dill

Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil (for easy clean-up) and brush with olive or canola oil.  Don’t bother to brush the pan with oil if you are using skin-on filets. Set aside.

Place salmon filets, skin side down, on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast until done to your liking.  (I like mine just cooked all the way through which will take about 10-12 minutes).

Meanwhile, make the Creamy Mustard Dill Sauce:  Heat oil in small saucepan over medium heat until shimmering.  Add shallot, reduce heat to medium-low and sauté until soft, 1-2 minutes.

Add white wine and simmer until reduced by half, about 2 minutes.

Add mustard, cream and water.  Simmer until thickened slightly, 2-3 minutes.

Arrange bread slices on your work surface.  Butter the bread.

Add a handful of watercress to each slice of bread.  

Remove salmon from the baking sheet, leaving the skin behind if necessary by coming between the salmon and the skin with a thin metal spatula.  It should come up quite easily. Place a salmon filet on top of watercress on each slice of bread.

Artfully arrange a generous dollop of mustard sauce and a spoonful of pickled beets around or on top of the salmon.  Garnish with fresh dill. Serve immediately.

Preheat the oven to 160°C. Place the bacon on a baking tray lined with parchment paper. Bake in the oven for approx. 20 min., or until crispy.

Raggmunk (Swedish potato pancakes with jam)

bacon

milk

flour

1.5 lbs floury potatoes

unsalted butter

lingonberry jam (for serving)

parsley (for garnish)

salt

In the meantime, whisk milk and egg together in a bowl. Sift flour into the bowl. Next, peel and grate the potatoes into the flour-mixture. Season with salt. Mix well until a batter forms.

Melt the butter in a pan over medium heat. Add spoonfuls of potato pancake batter into pan, making sure not to over-crowd the pan. Fry pancakes for approx. 4 min on either side, until golden and the potato is cooked.

Finely slice parsley for serving. Top potato pancakes with bacon, lingonberry jam and parsley. Enjoy!

Super easy-to-make Nordic stone age bread. This bread is very filling, contains many great nutrients and is a fantastic alternative to regular white toast bread.&nbsp;&nbsp;

Stone Age Bread (Paleo Bread)

pumpkin seeds

g sunflower seeds

g almonds

g walnuts

g linseed/flax seeds

100 g sesame seeds

eggs

olive oil

tsp salt

In a large bowl; Mix all the ingredients. Use the nuts, grains and seeds as they are, you do not need to chop them.

Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan. Pour the dough into the pan.

Bake the bread at 160 C (320 F) for about one hour.

Warm up milk in a pot over low heat, then whisk in yeast to dissolve. Add sugar and salt and whisk to combine.

Danish breakfast buns

yeast

tbsp sugar

butter

Combine flour, soft butter, and egg in a bowl. Add milk and yeast mixture and knead dough with hand mixer until smooth. Cover with a clean kitchen towel and set dough aside to proof for approx. 1 hr.

Once dough has proofed, form small buns and proof again for approx. 15 min.

Preheat oven to 200°C/390°C. Bake buns for approx. 10 min.

Ginger cured salmon gravlax

Salt

g Fresh ginger, grated

Sugar

side Salmon, skin on, bones out

Tbsp Olive oil

Cucumbers,

Chives,

Edible flowers

Mix ginger, salt and sugar together in a bowl. On a large tray lay down a long piece of foil, sprinkle half the mix on and place the salmon on top with the skin side facing down.

Sprinkle remaining mix over salmon and fold foil over to seal. Place in fridge for 24 hours.

Gently wash off cure under cold running water and pat dry with paper towels.

Using a long-bladed knife, cut thin slices of salmon and arrange on a presentation platter.

Cover with plastic food wrap and refrigerate.

To serve, drizzle with olive oil, sprinkle over cucumber, chives and edible flowers.

Marian Burros's Red Cabbage

red cabbage

black currant preserves, pureed

red wine

NYT Cooking

Slice five center slices from each cabbage, one-quarter- to one-half-inch thick. Saute in hot butter about three minutes, until barely soft, so cabbage slices keep their shape.

Stir in preserves and wine to glaze cabbage.

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Top 6 nordic recipes from across the web

The most viewed nordic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Salmon Smørrebrød with Crea...

Raggmunk (Swedish potato pancakes w...

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The most viewed nordic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine