Crab Patties / Krabbekaker

A modernised version of the classic Norwegian
crab patties found on godfisk.no

Crabs live on the bottom of the sea, from shallow beach areas down to 300-400 meter / 1000-1300 feet depth. In Norway, it is usually found as deep down to 50 meter / 165 feet and in areas with a lot of stones. Fall is the main season for catching a crab here. Then the crab are at their best, with plenty of meat in the shells and a delicious white meat in the claws.

Crab meat has been used to make patties like this in Norway for a long time. This recipe on the other hand they have been modernized via Eastern cuisines.

Large Swedish Prawn Sandwich with Asparagus / Stor Räksmörgås med Sparris

A tempting sandwich recipe found in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985

Shrimp sandwiches are popular throughout Scandinavia.
Most restaurants and cafes have at least one variation
on the menu. This one is Swedish.

Danish Crayfish Cocktail / Dansk Krebsecocktail

A shellfish cocktail recipe found in “Småretter og salater”
(Starters and Salads) published by Lademann in 1975

This crayfish cocktail filled in pretty glasses will look great on any table.

Shrimp Cocktail with Pineapple / Rekecocktail med Ananas

A fresh starter recipe found in “Forretter“ (Starters)
published by Hjemmets Kokebokklubb in 1982

Cauliflower Soup with Cured Ham and Scallops / Blomkålsuppe med Spekeskinke og Kamskjell

A fresh take on an old Norwegian Classic from matprat.no 

This cauliflower soup is just amazingly delicious, and if you have tasted it once, it’s going to end up on the menu again in no time. A good old fashioned dish, with a modern twist.

Stuffed Crabs / Fylt Krabbe

A classic Norwegian shellfish recipe found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1982

Party Dish with Hen / Festfat med Høns

A salad recipe derom “Norsk Ukeblads Store Salatbok”
(Norsk Ukeblad’s Big Salad Book) published in 1984

Tomato and Endive Salad / Tomat og Endivesalat

A recipe from “The Salad Bowl” published by BestFood in 1929

Golden Potaro Salad / Gyllen Potetsalat

A recipe from “A Picture Treasury of Good Cooking” –
A Tested Recipe Institute Cook Book” published in 1953

Apricot with Cheese Cream / Aprikos Med Ostekrem

A starter/snack recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988

Chicken Suprême / Kylling Suprême

An exciting chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben i 1984

Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

A quick lunch recipe found on goodhousekeeping.co.uk

Lobster Salad / Hummersalat

A shellfish recipe found in “Old Gloucester Sea Food Recipes”
published by  Frank E Davis Fish Company in 1932

in the old days, in Nova Scotia where lots of lobster has always been caught, kids were embarrassed to bring lobster sandwhiches to school because it meant they were poor. People there called it the “cockroaches of the sea.” Then suddenly in the beginning of the 20th century, in New York, lobster is considered a delicacy, and a dish at a fashionable restaurant would have costed you an arm and a leg. Strange world we’re living in.

“Yellow Skillet” with Smoked Salmon / “Gul Panne” med Røkelaks

A quick and easy dinner recipe found on rema.no

So easy to make! Eggs and smoked salmon, a classic combination and
just as suitable for a simple family dinner as for a lazy Sunday lunch.
Simply the perfect egg recipe  – finished in a few minutes.

Sandwich Copenhagen / Smörgås Köpenhamn

A classic scandinavian sandwich recipe found in “Stora boken om Smörgåsar & Smörgåstortor” (The Big Book about Sanwiches and Sandwich Cakes) utgitt i 1985

This sandwich is typical for the lavish sandwiches one can get
at cafes and restaurants in Copenhagen