Rose Canapé / Rosenkanapé

A canapé recipe found in “God Mat fra Sjøen”
(Nice Food From the Sea) utgitt av Gyldendal i 1984

Rose Canapé / Rosenkanapé

A canapé is a type of hors d’oeuvre, a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted) or puff pastry or a cracker topped with some savory food, held in the fingers and often eaten in one bite.

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Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

A delicious bufet recipe found on kiwi.no
Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

This delicacy will quickly becomes a favorite on the buffet table.
If you don’t eat it all, don’t worry. it’s almost better the next day!

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Grilled Salmon Slices / Grillstekte Lakseskiver

A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in
1979
Grilled Salmon Slices / Grillstekte Lakseskiver

This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted

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Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

A recipe for a hearty soup found in “Supper og Sauser” (Soups
and Sauces) published by Hjemmets Kokebokklubb in 1980

Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

One can find different recipes for soups like this throughout Scandinavia. In the old days, soup was often the only thing one could afford to make so it was important that it was hearty. The smoked sausages could be exchanged with cheap cuts of meat or poultry. Or in hard times, be left out completely, leaving the potatoes to save the day.

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Cauliflower Soup with Trout and Dill / Blomkålsuppe med Ørret og Dill

A delicate and filling soup recipe found on kiwi.no
Cauliflower Soup with Trout and Dill / Blomkålsuppe med Ørret og Dill

Let the fish simmer for a few minutes in the saucepan before serving the soup garnished with dill and lemon wedges.

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Gädda i Grädde / Creamy Pike

A simple fish dish found in “God Mat På en Halv Timme”
(Nice Food in Half an Hour) published by Allt Om Mat in 1974

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For this dish the golden rule is: The simpler the better. But then for a Swede the combination of pike, cream and tomato puree is unusually obvious.

Pike is copious both in Norwegian, Finish and Swedish lakes and it is a very popular fish both in Sweden and Finland. It is hardly ever eaten here in Norway though. Strange really, though it is rather ugly to look at it is absolutely delicious with its firm white meat – Ted

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Strömmingslåda – Swedish Herring Mould / Svensk Sildeform

A classic Swedish recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

Strömmingslåda – Swedish Herring Mould / Svensk Sildeform

Herring is one of the very best food sources for vitamin D. Our bodies make this vitamin in sunlight, but in Nordic climate, it’s easy not to get enough. There seems to be more to vitamin D than strong teeth and bones. It’s now thought that vitamin D deficiency might be a factor in many diseases, such as multiple sclerosis and diabetes.

Herring is loaded with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids help prevent heart disease and keep the brain functioning properly. They also seem to be effective in reducing inflammatory conditions, such as Crohn’s disease and arthritis.

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Dill Cured Salmon / Dillgravad Lax

A classic Swedish starter recipe found on koket.nu
Dill Cured Salmon / Dillgravad Lax

Curing salmon and trout with dill is a Swedish speciality. It adds
a delightful freshness to the finished dish.

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Boiled Beef with Dill Sauce / Kokt Oksekjøtt med Dillsaus

A dinner recipe with herbs found in “Alt om Urter” (All About Hebs) published by Den Norske Bokklubben in 1982
kokt oksekjøtt med dillsaus_post

Dill sauces both cold and hot ones are very popular in Scandinavia, particularly in Sweden and can be used with most sorts of meat. Hot it is particularly delicious with lamb and cold yoghurt or sour cream based ones with any sort of shellfish.

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Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

A seafood lunch recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

Dill gives the sauce a warm, sweet taste. In combination with the cucumber it becomes an excellent accompaniment to the salmon.

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Crab and Prawn Pasty / Britisk Pasty Med Krabbe Og Reker

A traditional pasty recipe with a modern twist
found on
about.com/food/
Crab and Prawn Pasty_britishfood.about_post

A traditional pasty recipe will invariably contain meat but a delicious alternative is a Crab and Prawn Pasty. This pasty recipe is light yet very nutritious with such a lovely filling. Buy fresh crab meat when possible, if not, tinned white crab meat is also excellent.

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Town Mayor Toast With Prawns / Borgmästaretoast Med Räkor

A rich canapé starter recipe found on koket.se
Borgmästaretoast med räkor_post

Town mayor toast with prawns toast or toast with luxurious touch of shrimp and caviar – perfect for starters!

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Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

A classic English appetizer recipe found in
“Harrods Cookery Book” published in 1985

Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

This yogurt may be served as an appetizer with pita bread or as an accompaniment to spicy rice dishes.

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Salsa Verde – Green Sauce / Grønn Saus

A classic Continental cold sauce recipe found in
“God Mat fra Hele Verden” (Nice Food From All Over the Word)
published by Schibsted in 1971

Salsa Verde - Green Sauce / Grønn Saus

One usually think of this sauce as a typical Italian specialty, but as it turns out also in Germany is it known, as a specialty comming from Frankfurt.

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Mussels in Dill Sauce / Blåskjell i Dillsaus

A recipe for a cold shellfish dish found in “Alt om Urter”
(All About Herbs) published by Den Norske Bokklubb in 1985
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Most Scandinavians are crazy when it comes to shellfish of any kind and I’m noe exception. I’ve posted lots of recipes for mussels already. Here’s another one – Ted 😉

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