scandinavian

A salad with a Scandinavian twist! Adapted from an aritcle by  Rick Nelson, Minneapolis-St. Paul Star Tribune.

Radish Salad

white wine vinegar

canola oil corn oil

caraway seed

oregano

garlic clove,

sugar

salt

pepper

-20 medium radishes (or shaved)

In a small bowl, combine vinegar, oil, caraway, oregano, garlic, sugar, salt and pepper.

In a large bowl, toss radishes with vinegar-oil mixture.

Cover and refrigerate at least 1 hour before serving.

This is a "great for a change salad". I left out the caraway but did use the fresh oregano. Loved it! Thanks for shasring.

Make and share this Finnish Macaroni Bake recipe from Food.com.

Finnish Macaroni Bake

500 ml macaroni, dried

500 g ground beef

onion, chopped

milk

eggs

black pepper

Fry onion and ground beef until onion is soft and the beef is brown.

Boil the macaroni al dente (it will still cook in the oven).

Mix the pasta, beef and onion, season with salt and pepper and put in a shallow oven dish.

Mix the milk and eggs together, pour on the pasta mixture. It should just cover everything.

Very bland.  I added veggies and had to add a bunch of cheese, which turned it into a totally different recipe, but tasted better.

Smoked Salmon Smørrebrød Recipe | Epicurious.Com

potatoes

sour cream

horseradish

dill

flat-leaf parsley

lemon juice

Kosher salt, ground pepper

Danish rye or pumpernickel bread

salmon

radishes, thinly sliced

salmon roe (optional)

Dill sprigs and flat-leaf parsley leaves

I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!

Danish Meatballs With Creamy Dill Sauce

lbs venison beef

lb ground pork, unseasoned

onion

heavy cream

dry breadcrumbs

butter

flour

chicken broth

dill weed

allspice

salt,

pepper,

paprika

In a large bowl mix the meat, salt, pepper, eggs, onion and cream.

With moistened hands (this will be sticky), shape into 1 inch balls.

Roll the meatballs in bread crumbs until well coated.

Arrange in a single layer on shallow baking pans.

Drizzle melted butter over the meatballs.

Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.

Melt butter in a large saucepan over low heat.

Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.

Place meatballs in a serving dish and cover with the sauce.

I actually have my own version of this dish. I&#039;m originally from Romania and my granny and mom used to prepare it quite often during the early autumn.
The difference is in the sauce. You will sautee in cooking oil (we used sunflower seeds oil) but any normal cooking oil you&#039;re used to will do just fine, finely grated young carrots (about 200-300 grams), 2 or three juicy autumn onions (about 100-200 grams). Sauteeing should be done on a medium flame, in a lid covered skillet or caserole. Onion should become almost transparent with a yellow tone and carrots should also be soft. If it suits your taste add some finely chopped bellpeppers. Add about 400 grams of very juicy riped peeled tomatoes, severeal cloves of garlic, freshly minced, salt and pepper to your taste. Continue sauteeing under the lid for about half an hour, stirring it with a wooden spoon from time to time and adding water if it drops too much.
Separately, prepare the minced meat (we used pork and beef just like in your recipe back home) and prepare it just like in your recipe, until the bread crumbs. Instead of that, put some 2l of salted water to boiling. When it&#039;s boiling, put the meat balls you have formed into the water. It should be boiling becaus otherwise the meatball will be destroyed. You can also deepfry them or grill (this one I have not tried, as I never tried baking), When deepfrying roll the meatballs in flour before putting into the heated recipient with cooking oil. Also, you can put them into the sauce which is already simmering. Mince very finely some 5-6 bouquets of GREEN fresh dill (be carefull if your family does like it since it has a STRONG aroma) and the same amount of taragon, when te meatballs are half done. The sauce should be somewhat thinner than normal ketchup (like a thick cream or sour milk) and should be enough to cover the meatballs (the smaller the meat balls the quicker the cooking) however the meatballs should not be smaller than olives. Preferably the size of a smaller plum (about 3 cm in diameter - 1 inch). The trick is that the dill and taragon are not that much cooked so as to lose their flavor. Serve on a dish, a few meatballs, sauce and ADD fresh sour yoghurt or sour cream. It&#039;s slightly more dietetical then the version you present here and it&#039;s totally based on fresh, right from the garden vegetables.

This hearty Finnish side dish is similar to mashed potatoes, but with the special, earthy flavor of yellow turnips (lanttu). Lanttulaatikko is a favorite Christmas dish on Finnish holiday tables.

Lanttulaatikko (Finnish Mashed Turnip Casserole)

turnip,

breadcrumbs

brown sugar

cinnamon

ginger powder

nutmeg

salt & pepper

Boil turnip till tender (15-20 minutes). Remove turnip and allow to cool.

When cooled, mash turnip with potato masher or ricer in a medium bowl. Mix in all other ingredients.

Put mixture in casserole dish and bake in oven at 325 degrees F for one hour. Casserole should be brown and fully cooked through.

Note: in the USA, &quot;yellow turnips&quot; are sold as &quot;rutabagas&quot;.

Lanttulaatikko = rutabaga casserole. The recipe is correct apart from the turnips. Turnip is more bitter than rutabaga. I would recommend using rutabagas instead.

Make and share this Pickled Fresh Cucumbers recipe from Food.com.

Pickled Fresh Cucumbers

cucumbers

white vinegar

water

white pepper

parsley,

Wash cucumbers (do not peel) and slice very thin. (a Mandolin works best) place in a bowl, sprinkle with salt and cover with a plate which will rest directly on the cucumbers. Place a heavy weight on top and refrigerate for a few hours. 

Combine sugar, vinegar and white pepper in saucepan and heat until sugar is melted. Cool.  Pour over cucumbers, which have been well drained. Chill in refrigerator two or three hours before serving. 

I did tweak this a bit to suit our tastes, but overall love the concept of this recipe. I left out the sugar and added a large smashed clove of garlic, a few thin slices of white onion, and dill seed to the brine. Instead of parsley at the end, I packed a pint jar with layers of the drained cucumber slices and sprigs of fresh dill. I poured the brine, still warm, over the cucs and dill and laid the garlic and onion on top of the mixture. My version may not be traditional at all, but came out quite tangy and tasty in our humble opinions and we shall continue to make quick pickles this way. Planning to cut the cucs a bit thicker so I can make a larger batch, that won&#039;t go soggy so fast, with some lovely summer farmer market pickling cucs. Thank you for sharing.

Julekake (Norwegian Christmas Cake) Recipe | Epicurious.Com

scalded milk

margarine

tsp salt

cardamom

yeast

raisins

Raspberry Shortbread Cookies Recipe - Bon Appétit Recipe

Shortbread Cookies

whole wheat flour

baking powder

salted butter, room temperature

egg, room temperature

raspberry jam

Bon Appétit

Preheat oven to 400°. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.

Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.

Bake cookies until golden, 12–14 minutes. Transfer to a wire rack to cool.

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

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.

Love meatballs but worry about the fat content? This low-fat version will be a real treat

Creamy Swedish meatballs

onion, finely chopped

minced pork (or lamb)

vegetable oil

soured cream

Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.

Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.

This is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05

Karjalan Piirakka (Karelian Pie) With Egg Butter

butter, melted

rice

rye flour

all-purpose flour

butter,

eggs,

white pepper (optional)

ground ginger (optional)

In a saucepan combine the water and rice. Bring to a boil.

Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.

Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.

Line a baking sheet with parchment paper.

In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.

Shape the dough into a log and cut into 16 portions and shape each into a round.

On a lightly floured board, roll out each round into a 6-inch circle.

Spread about 3 tablespoons of filling evenly on each round.

Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.

In a small bowl, stir together the melted butter and hot milk and brush on the pastries.

Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.

In a small bowl, cream the butter. Stir in the eggs.

Season with the white pepper and ground ginger, if desired.

Cool the pastries and serve with the egg butter at room temperature.

These used to be my favorite when I lived in Finland and they taste even better homemade.  The proportion of dough to filling is perfect in this recipe, I had none of either leftover at the end.  I used Swedish style porridge rice because that is what is traditionally used, but any short grain white rice works (look in the Hispanic foods section).  You do have to be careful to stir often once the milk is added, it has a tendency to scorch (and whole milk tastes best).  Brushing with the milk and butter is a must or the crust gets too crisp.  My mother-in-law handed down the trick of placing all the pies in a Ziploc bag after they are done baking but while they are still hot and letting them sit for a couple hours.  This softens the crust if it comes out too tough which it almost always does for my taste.  The egg butter is a must with these, its the traditional way.  Leftovers are really good with ham and cheese on top, just pop it in the microwave for 30 seconds and eat with a fork YUM.  These disappeared too fast at the midsummer potluck, guess I will have to make more!

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

coarse wheat flour (cracked wheat berries)

g yeast

g margarine

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

parsley, chopped

-2 teaspoon rough ground black pepper

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!

Smorrebrod are open-faced sandwiches, made with just about any ingredients and usually eaten with a knife and fork.  This is more a list of sandwich options rather than one specific recipe so ingredient amounts are an estimate.  Use any of these combination suggestions or create your own with the ingredients you have on hand.  Set out a smorgasbord buffet and let your family or guests make their own sandwiches!  Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.

Top 37 scandinavian recipes from across the web

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

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Top 37 scandinavian recipes from across the web

The most viewed scandinavian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Radish Salad

Finnish Macaroni Bake

Smoked Salmon Smørrebrød Recipe | E...

Danish Meatballs With Creamy Dill S...

Lanttulaatikko (Finnish Mashed Turn...

Pickled Fresh Cucumbers

Julekake (Norwegian Christmas Cake)...

Shortbread Cookies

Roasted Salmon Smørrebrød with Crea...

Creamy Swedish meatballs

Karjalan Piirakka (Karelian Pie) Wi...

Norwegian Kneip Bread

Swedish Cucumber Salad - Pressgurka

Smorgasbord or Smorrebrod (Denmark)

Spandauer (Danish Pastry with Custa...

Fish Pudding (Fiskegrot)

Real Swedish Pancakes (Pannkakor)

Swedish Meatballs

Brownies with Daim

Aquavit's Swedish Meatballs

Cauliflower Gratin Recipe

Donna’s Vanillinsocker Cookies

Scandinavian Christmas Crispy Krumk...

Fyrstekake (Norwegian Prince's Cake...

Ikea Swedish Meatballs

Norwegian Almond Bars

Amazing &amp; Easy Basic Crepes

Pannu Kakku (Finnish Oven Pancake)

Breaded Potatoes

Prinsesstårta (Princess Cake)

Verdens Beste Kake (The World's Bes...

Super-quick Scandi supper

Swedish Pancakes with Lingonberries

Rye bread

Adam Liaw’s Danish meatloaf

Non-Alcoholic Gløgg

Swedish Meatballs (Gluten-Free, Dai...

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

Amazing & Easy Basic Crepes