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.

Top 8 norwegian recipes from across the web

The most viewed norwegian recipes by Recipe Cart users, saved from over 6,000 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)

Top 8 norwegian recipes from across the web

The most viewed norwegian recipes by Recipe Cart users, saved from over 6,000 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)

The most viewed norwegian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine