norwegian

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Gravadlax

flaky sea salt

golden caster sugar

tsp black peppercorn,

lemon

juniper berries, crushed (optional)

(about 20 grams) dill, roughly chopped

tbsp gin (optional)

pumpernickel sauce, to serve

Dijon mustard, cider vinegar, honey oil

tbsp muscovado sugar

Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones – if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.

Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or ‘cure’. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.

Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.

To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.

To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

This bread is great and I could not find it anywhere on the internet.  I have two recipes; I will put the easiest recipe on.  Please bear with me, I have not put a recipe on here before.
My aunt made this every week. I could have lived on this when I was in Norway.

Norwegian Kneip Bread

flour

coarse wheat flour (cracked wheat berries)

salt

g yeast

g margarine

milk

water

In a bowl heat 1 1/2 c milk and 1 1/2 c water; add margarine till melted.

Heat 1/2 c milk and 1/2 c water just till slightly warm then add yeast.

Add wet ingredients to dry a little at a time; mix after each addition of wet ingredients.

Flour table; place dough on flour and then knead for at least 10 minutes.

Place dough in a large greased bowl and put in a warm place.

When double in bulk, turn out on floured table and knead 5 minutes.

This is a very tasty bread with a nice chewy texture.  Went great with soup.  I cut recipe in thirds, but next time will make full recipe and freeze 2 loaves so I have some when I make soup during the winter!  I used whole wheat flour and whole wheat bran.  Couldn't find wheat berries, but will go looking for them next time.  Made for Fall 2008 My-3-Chefs.

This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste.

Swedish Cucumber Salad - Pressgurka

cucumbers

parsley, chopped

-2 teaspoon rough ground black pepper

sugar

white distilled vinegar

caraway seed (optional)

Cut cucumbers into the thinnest possible slices.

Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.

Place a plate with a weight over the cucumbers to squeeze out the liquid.

Making with the caraway seeds is what makes this recipe different and Swedish!  Loved the mixture of ingredients and will make again.  My DH loved this and requested it again soon!  If he likes it, then it's a go!  Thanks for this one FT!

Love these light and airy pancakes rolled up and topped with jam.

Norwegian Pancakes

eggs

all purpose flour

butter

jam, (for serving)

In a large bowl, beat the eggs well. Whisk in the flour and salt- the mixture will be thick. Add in the melted butter. Gradually whisk in the milk until the batter is smooth.

In a hot nonstick skillet, fry ¼ cup of batter at a time in a little bit of butter. If shape is not a concern, fry several at a time on a large griddle. Flip when the top appears to be set.

To serve, roll with a fork and top with lingonberries, strawberry jam or syrup.

Sandbakkelse, Norwegian Christmas Cookies, are traditional almond and vanilla-flavored Norwegian sugar cookies that are baked in specific fluted tins and are served upside down, plain, like a cookie.

Sandbakkelse, Norwegian Christmas Cookies

(113 g) butter,

(130 g) sugar

(195 g) flour

tsp almond extract

tsp vanilla extract

In the bowl of a stand mixer, cream butter until soft.

Add sugar and mix until well incorporated.

Add the egg, vanilla and almond extracts. Beat at medium speed, scraping the bowl often, until well mixed.

Sift flour and add gradually together with a pinch of salt. Mix until incorporated and the dough comes together.

Gather the dough together, flatten into a disk, wrap in plastic, and chill for 1 hour.

Using ungreased sandbakkelse tins, place 13 g of dough into the center of each tin and use your thumb to flatten the dough into the tin.

Rotating the tin as you go, press the dough evenly working from the center of the tin up the sides. It should be fairly thin and consistent on the sides and bottom. Scrape off the excess dough from the top of the tin on a cookie sheet and bake in the preheated oven for 12-13 minutes, or until slightly golden. Bake 1 cookie sheet at a time.

Remove from the oven and place the tins on a rack to cool. Allow to cool for a couple of minutes, then carefully invert the tins onto a work surface and give a little tap to release the cookies from the tins. Be gentle, they are very delicate.

This fyrstekake (prince's cake) is absolutely delicious! The filling is moist, sweet, and flavored with almond and rum, and the pastry itself is buttery, flaky, and beautiful!

Fyrstekake (Norwegian Prince's Cake)

+ 2 tbsp (300 grams) all-purpose flour

(50 grams) powdered sugar

tsp baking powder

tsp salt

tbsp

almond

(300 grams) powdered sugar

4.5 egg whites (from large eggs)

almond extract

tbsp rum (optional, but recommended!)

Egg egg wash

To make the dough, add the flour, powdered sugar, baking powder, and salt to a food processor and pulse to combine. Or, if you don't have a food processor, simply add the ingredients to a large bowl and whisk or stir together to combine.

Add cold butter and pulse in the food processor until it looks like sand. If doing this by hand, just break up the cold butter with your fingers and crumble until you get to the sand like consistency.

Add egg yolks, vanilla extract, and ice water and pulse until the dough starts to come together. If working by hand, add to your bowl, mix to distribute, and gently press together until your dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

In the meantime, you can make your filling. Simply mix together the almond flour, powdered sugar, egg whites, almond extract, and rum until you have a paste (not too thick though - i would describe it as a pourable/spreadable paste!).

Once your dough has chilled, preheat your oven to 180 C (355 F). Butter a pie tin or a cake tin (whatever you usually use for pies or quiches). You can also line the bottom of the tin with parchment paper (this is optional, we just have tins that are no longer nonstick lol).

Roll out 2/3 of the pie dough into a large circle - larger than your pie tin (we used a 10inch round pan), as this will also be the sides of the pie! Use plenty of extra flour on the surface so that the dough doesn't stick. Carefully transfer the dough into the pie tin. Patch up any holes!

Pour your filling into the pie and spread it out so that it's smooth and even.

Roll out the other 1/3 of the pie dough into a rectangle. Cut into at least 10 strips of equal width - this will be your lattice top! Start by laying half of the strips (on our pie, 5 strips) down horizontally. Now, fold back the second and fourth strips, so that they’re all still attached along the left side of the pastry but there’s room to lay down the first vertical strip. Lay down the first vertical strip (farthest to the left in the picture) so that it goes over, under, over, under, over the horizontal strips. Then, fold the second and fourth horizontal strips back to where they were. Fold back the first, third, and fifth horizontal strips. Lay down the next vertical strip – this time the pattern should be under, over, under, over, under. Fold the first, third, and fifth strips back to where they were. Repeat this process, laying down the rest of the vertical strips and alternating which horizontal strips you fold back. The pattern should alternate as well and this creates the lattice look! If you are confused by our instructions, this pie recipe has great instructions with pictures. Also, a note - make sure to work quickly, because the pie dough will stick to the filling and it will get harder and harder to pick up the strips!

Egg wash the top of the lattice.

Bake for 40-45 mins, or until golden brown on top. Enjoy!

Make and share this Norwegian Almond Bars recipe from Food.com.

Norwegian Almond Bars

baking powder

butter, softened

instant potato flakes

almond paste

confectioners' sugar

cinnamon

cardamom

Combine everything for the crust.  Blend with a mixer until particles are fine.  Press half of it in an ungreased 13x9 pan.

Combine everything for the filling,  Spread over the crust.  Sprinkle with remaining crust mixture.

Bake at 375 for 25 - 30 minutes.  Cool; cut into bars.

These bars are absolutely the best I have ever eaten! They just melt in your mouth! I found the almond paste kind of hard to work with. Some tips to try: grate the tube of paste on a box cheese grater. Or cut in small pieces, mix with the 1/2 cup water and microwave, once warm it’s easier to smash with a fork and mix into the water. Do not confuse almond paste with marzipan, they are different!

Lapskaus is deliciously simple comfort stew that will warm your body and soul.

Norwegian Potato Stew (Lapskaus)

turnips,

lbs. russet potatoes, peeled and chopped

carrots,

celery,

onion, diced

ham steak, cubed

salted butter

chicken broth

bay leaves

fresh parsley, minced

salt and freshly cracked black pepper,

Using a large Dutch oven or heavy bottomed pot, add all ingredients to the pot and bring the stew up to a simmer. Let cook for 20 - 25 minutes or until the vegetables are soft.

Season the stew with salt and lots of cracked black pepper. Using an immersion blender or hand masher, lightly blend some of the stew to create a thicker viscosity. Garnish with parsley.

Directions:

Easy and delicious miniature almond cakes topped with almond slices and a glaze. A mini version of the Norwegian almond cake using a brownie bar pan.

Mini Almond Cakes

almond flavoring

all-purpose flour

butter (1 stick butter), melted

tbsp butter

tbsp milk

tsp vanilla (or almond) flavoring

Combine the sugar, egg, almond, and milk in a medium-sized bowl. Beat well.

Add the flour and baking powder. Mix well.

Add the melted butter and make sure all ingredients are well blended.

Grease the dessert/brownie bar pan well. Scoop a little less than 1/4 cup of batter into each square.

Bake at 350°F for 20 minutes. The edges will be golden brown.

Cake

Add milk and vanilla (or almond) flavoring.

Mix in powdered sugar and mix well. It should be slightly runny, but you can add more milk or powdered sugar to get the desired consistency.

Drizzle frosting over the mini almond cakes.

Glaze

Top with slices of almonds and add to a fun serving tray.

Topping

These cardamon-infused custard buns bring back core memories of my childhood and are a staple in a lot of Norwegian bakeries and cafes. They’re filled with a vanilla bean custard, then dipped in a simple confectioner’s sugar glaze and coated with shredded coconut. Although delicious, the coconut is optional, so you could dip half of them in coconut and leave half of them glazed. Another option I personally love is to leave out the glaze and coconut entirely, and instead brush them with melted butter and dip them in granulated white sugar (heavy doughnut vibes with this variation). Tips & Tricks: I developed this recipe to make 6 fairly large buns, but if you’re hoping to serve more people, you could divide the dough in 8 or even make 12 much smaller buns. Depending on how many you make, you’ll have to adjust the baking time accordingly (about 18 to 20 minutes.  The vanilla custard recipe makes more than you’ll need for the buns so you could either save it for something else (it’s also great on its own!) or double the dough recipe and make more buns.    These are 100% best eaten the day of, but if you must store them, cover them in plastic wrap and place them in a sealable plastic bag at room temperature for up to 2 to 3 days.  For substitutions, a whole vanilla pod goes a long way here to create the deeply fragrant flavor of the custard, but the paste is a solid second option. If you don’t have either, vanilla extract is fine as well. Freshly ground cardamom is worth the hassle, but if you must, you can use pre-ground instead. You can buy the seeds and grind them in a mortar and pestle or use a spice grinder. 

Norwegian Custard Buns (Skolebrød)

*For the dough:*

(250 grams) whole milk

white sugar

(6 grams) active dry yeast

(400 grams) bread flour

freshly ground cardamom

unsalted butter, softened

egg egg

*For the vanilla bean custard:*

vanilla pod vanilla bean paste

(50 grams) granulated white sugar

cornstarch

unsalted butter

*For the glaze and coconut topping:*

confectioners’ sugar

coconut

In a small saucepan over low heat, warm the milk until it’s lukewarm to the touch and reads about 110ºF/43ºC on a kitchen thermometer. Don’t let it get too hot as it will kill the yeast. Alternatively, warm the milk in the microwave in 10-second spurts. 

Meanwhile, combine the sugar and yeast in the bowl of a stand mixer with the bread hook attachment. Pour in the lukewarm milk and let it sit until the yeast has dissolved and the top is slightly foamy, about 5 minutes.

Add the flour, ground cardamom, and salt to the bowl, then turn the mixer on low speed until all the flour is incorporated, about 1 minute. With the mixer still running, drop in the butter, one tablespoon at a time. Increase the speed to high and knead the dough until it’s smooth and tacky and comes off the sides of the bowl, about 8 to 10 minutes. To see if the dough is well-kneaded, pinch some of the dough and pull away. If it tears quickly, continue kneading for a few minutes more.

Use your hands to shape the dough into a ball, then return it to the bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until nearly doubled in size, about 1 hour. Keep in mind, the proofing time can differ depending on the temperature and humidity of your kitchen.

Meanwhile, make the vanilla custard. Place milk in a small saucepan, and if using a whole vanilla bean, cut the pod in half crosswise, then cut each half lengthwise and scrape out the vanilla seeds into the milk, along with the pod. If using paste, combine with the milk. Heat over low until warm but not boiling, 1 to 2 minutes.

In a medium bowl, whisk together the sugar, egg yolks, and cornstarch until no clumps remain and the mixture ribbons as you hold up the whisk. Remove the vanilla pod from the milk, then slowly pour it into the eggs while stirring constantly. Transfer the custard back into the saucepan and place over medium-low heat. Stir constantly until the custard has thickened, lowering the heat if you notice the egg starting to curdle, 2 to 3 minutes (make sure to get into the crevices of the saucepan as you’re stirring). Once thickened, remove the custard from the heat and whisk in the butter and salt. Transfer into a bowl, cover the custard with plastic wrap (pressing it down so it touches the top–this prevents a skin from forming), and set it aside to cool slightly.

Line a baking sheet with parchment paper. Divide the dough into 6 equal balls and place them on the sheet at least 2 to 3 inches apart. Use the palm of your hands to flatten them slightly, then press the back of a tablespoon into the center of each to make a dent (use your fingers to widen the hole if needed). Add about 2 tablespoons of vanilla custard into each. Cover lightly with plastic wrap and let them rise until puffed but not necessarily doubled in size, another 30 minutes.

While the buns are doing their second rise, preheat the oven to 375ºF/190ºC. In a small bowl, whisk together the remaining egg with 1 tablespoon of milk or water (milk makes them extra glossy). Brush the buns with the egg wash and bake until golden brown and a kitchen thermometer reads 205-210ºF/96-99ºC, about 20 to 25 minutes. 

Make the glaze. In a small bowl, mix together the confectioner's sugar and water until smooth and transfer the shredded coconut into a shallow bowl. Brush the still-warm buns with the glaze, then immediately dip in the coconut, rotating the edges of the bun around the coconut to avoid the center. Serve warm or at room temperature. See “Tips & Tricks” for instructions on how to store them.

Top 10 norwegian recipes from across the web

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

Top Tags

Gravadlax

Norwegian Kneip Bread

Swedish Cucumber Salad - Pressgurka

Norwegian Pancakes

Sandbakkelse, Norwegian Christmas C...

Fyrstekake (Norwegian Prince's Cake...

Norwegian Almond Bars

Norwegian Potato Stew (Lapskaus)

Mini Almond Cakes

Norwegian Custard Buns (Skolebrød)

Top 10 norwegian recipes from across the web

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

Top Tags

Gravadlax

Norwegian Kneip Bread

Swedish Cucumber Salad - Pressgurka

Norwegian Pancakes

Sandbakkelse, Norwegian Christmas C...

Fyrstekake (Norwegian Prince's Cake...

Norwegian Almond Bars

Norwegian Potato Stew (Lapskaus)

Mini Almond Cakes

Norwegian Custard Buns (Skolebrød)

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