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.
A traditional pasty recipe with a modern twist
found on about.com/food/
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.
A rich canapé starter recipe found on koket.se
Town mayor toast with prawns toast or toast with luxurious touch of shrimp and caviar – perfect for starters!
A great snack or starter found on food52.com
Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis. When producing fermented milk products such as yogurt, ymer, filmjölk, skyr, qvark and A-38, and also when producing cheese, one can add lactic acid bacteria which convert milk sugar in the milk into lactic acid and other substances. Acidity makes the milk thicker, gives it a tart flavor, and increases the shelf life by several days.
Ymer is named after the primordial being Ymir in Norse mythology. In 1937, dairy farmer E. Larsen in Hatting registered his new soured milk product as ymer; the name was then used by other dairies that began making the product.
Ymer is made with the help of a starter culture, which is added to skimmed milk (milk whose fat content is typically 0.1% and generally no higher than 0.5%). It is kept at 18° C until the pH drops to 4.6. The serum is broken down and drained after fermentation, and cream is added.
Unlike other fermented milk products, ymer is drained of its whey. That means that ymer has a higher content of solids, including protein, while the fat content stays at 3.5% as in whole milk.
Ymer is used in breakfasts, snacks, desserts, dressings and baking. The traditional breakfast topping is ymerdrys (“ymer sprinkle”), which is a mix of rugbrød breadcrumbs and brown sugar.
1 deciliter of ymer contains 146 kJ (35 kilocalories). It can be substituded with sour cream if impossible to get hold of.
When you have caught a few 1/2 pound sized stream or mountain trouts there is few other ways to cook them better than this. Whether you cook them on an electric, gas or charcoal grill or right there in the embers of your camp fire they will taste absolutely delicious – Ted
A felicious lunch recipe found on recept.nu
With all this dill, this dish could not be anything but Swedish – Ted 😉
A traditional Swedish recipe found on godmat.org
Herring and potatoes was poor people’s staple dinner in the old days here in Scandinavia. The sea was full of herring and it could be salted for storing and potatoes were cheap too. But don’t think their dinner plates looked anything like the one on the picture above, because that is party food – Ted