Mustard-Roasted Salmon with Ligonberry Sauce / Sennepsristet Laks med Tyttebærsaus

A delicious Scandinavian lunch recipe found on bonappetit.com
Mustard-Roasted Salmon with Ligonberry Sauce / Sennepsristet Laks med Tyttebærsaus

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Homemade Egg Salad / Hjemmelaget Eggesalat

Classic smörgåsbord accessories found on mills.no
Homemade Egg Salad / Hjemmelaget Eggesalat

Egg salad is a classic that works just as well as sandwich spread, for the smörgåsbord or with cured meat or smoked salmon. Here it is made with mustard and spring onion for extra taste and it rounded off with a fresh taste of lemon. Try this the next time you invite guests or make it for the lunch box.

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Crab Burger with Røsti and Pesto / Krabbeburger med Røsti og Pesto

A lunch recipe found in “Krabbe” (Crab), an e-booklet
published by godfisk.no

Crab Burger with Røsti and Pesto / Krabbeburger med Røsti og Pesto

In most major food stores in Norway, you can get crab shells filled with crab meat. If you can’t get hold of this, buy two pre-cooked crabs and clean them yourself.

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Scandinavian Remoulade Sauce / Remuladesaus

A popular Scandinavian condiment found on geniuskitchen.com
Scandinavian Remoulade Sauce / Remuladesaus

This sauce is delicious with all kinds of things! Shrimp, chicken, sausages….there is no end to its uses!! Plus it is quick and easy to whip up in no time! Remoulade originated from France, But has been common in Scandinavia since the he end of the 19th century at least. It is particularly nice with deep fried plaice together with cucumber salad and boiled potatoes.

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Norwegian Beet Salad / Rødbetsalat

A Norwegian Christmas buffet classic
found on
 
norsktradisjonsmat.noNorwegian Beet Salad / Rødbetsalat

A Christmas classic for many Norwegians, but delicious all year long. Beets has been grown in Norway for a long time. Today we are almost self-sufficient with beets here. This recipe was submitted by Onsøy Associated Country Women to Norway’s Associated Country Women’s recipe relay in 2012.

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Norwegian Christmas Ham with Egg Salad / Juleskinke med Eggesalat

A Christmas buffet classic found on tine.no
Norwegian Christmas Ham with Egg Salad / Juleskinke med Eggesalat

Christmas ham with egg salad is a classic on Norwegian Christmas buffets. The egg salad is also comes in handy when making Christmas tapas or for the lunch table.

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Christmas Salmon / Julelaks

A salmon dish for the Christmas buffet found on kiwi.no
Christmas Salmon / Julelaks

Salmon has a natural place at Christmas for many Norwegians. Either served traditionally with cucumber salad, sliced carrots, sour cream and boiled potatoes on Christmas Eve, or as an appetizer or part of the Christmas buffet like here.

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Mustard Glazed Pork Ribs / Sennepsglasert Svineribbe

A recipe from “Kjøkkenbiblioteket – Grillmat” (The Kitchen Library – Grilling) published by Aventura Forlag in 1992
Mustard Glazed Pork Ribs / Sennepsglasert Svineribbe

The amount of sauce is generous in this recipe because it is nice to have some for the pork when it is served. To get a little smokey flavor, a handful of wet hickory chips can sprinkled on the coals.

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Fish in Mustard and Onion Sauce / Fisk i Sennep- og Løksaus

A recipe for boiled fish in tasty sauce found in “Hverdagsmat”
(Everyday Food) published by Hjemmets Kokebokklubb in 1979

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Salt Beef on Rye Bread with Mustard Sauce / Salt Oksekjøtt på Rugbrød med Sennepssaus

A canapé recipe found on BBCgoodfood
Salt Beef on Rye Bread with Mustard Sauce / Salt Oksekjøtt på Rugbrød med Sennepssaus

This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make

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Creamy Shrimp Salad Bites / Kremede Rekesalatmunnfuller

A party snack/canapé recipe found on chatelaine
https://recipereminiscing.wordpress.com/kremede-rekesalatmunnfuller/Creamy Shrimp Salad Bites / Kremede Rekesalatmunnfuller

Cooked frozen shrimp is a great time saver when preparing for a party.

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Golden Potaro Salad / Gyllen Potetsalat

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

Golden Potaro Salad / Gyllen Potetsalat

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Pabst-ett Deviled Eggs / Pabst-ett Fylte Egg

A starter recipe from “Recipes the Modern Pabst-ett Way”
published by Pabst Corporation in 1931

Pabst-ett Deviled Eggs / Pabst-ett Fylte Egg

Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then.  After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients.

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Herb Mayonnaise / Urtemajones

A recipe found in“Alt Om Urter” (All About Herbs)
published by Den Norske Bokklubben in 1985

Herb Mayonnaise / Urtemajones

This green mayonnaise is the best accessory for cold salmon or trout, hard boiled egg or cold fish in aspic.

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History of Mustard as a Condiment

An article by Peggy Trowbridge Filippone 
published on
The Spruce

History of Mustard as a CondimentAs a condiment, mustard is ancient. Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from History of Mustard as a Condimentthe prepared mustards we know today. The spice was popular in Europe before the time of the Asian spice trade. It was popular long before pepper.

The Romans took the mustard seed to Gaul, where it was planted in vineyards along with the grapes. It soon became a popular condiment. French monasteries cultivated and sold mustard as early as the ninth century, and the condiment was for sale in Paris by the 13th century.

In the 1770s, mustard took a modern turn when Maurice Grey and Antoine Poupon introduced the world to Grey Poupon Dijon mustard.

History of Mustard as a CondimentTheir original store still can be seen in downtown Dijon. 

In 1866, Jeremiah Colman, founder of Colman’s Mustard of England, was appointed as mustard-maker to Queen Victoria. Colman perfected the technique of grinding mustard seeds into a fine powder without creating the heat which brings out the oil.

The oil must not be exposed or the flavor evaporates with the oil.

Mustard Species

There are about 40 species of mustard plants. The three species that are used to make mustard are the black, brown and white mustards. White mustard, which originated in the Mediterranean, is the antecedent of the bright yellow hot dog mustard we are all familiar with. Brown mustard from the Himalayas is familiar as Chinese restaurant mustard, and it serves as the base for most European and American mustards. Black mustard originated in the Middle East and in Asia Minor, where it is still popular. Edible mustard greens are a different species of mustard. The history of cultivation of mustard centers on the seeds, not the greens, which have been credited with originating both in China and Japan.

History of Mustard as a Condiment

Mustard’s Medicinal History

Long ago, mustard was considered a medicinal plant rather than a culinary one. In the sixth century B.C., Greek scientist Pythagoras used mustard as a remedy for scorpion stings. A hundred years later, Hippocrates used mustard in medicines and poultices. Mustard plasters were applied to treat toothaches and a number of other ailments.

Mustard’s Religious History

History of Mustard as a CondimentThe mustard seed is a prominent reference for those of the Christian faith, exemplifying something that is small and insignificant, which when planted, grows in strength and power.

Pope John XII was so fond of mustard that he created a new Vatican position—grand moutardier du pape (mustard-maker to the pope—and promptly filled the post with his nephew. His nephew was from the Dijon region, which soon became the mustard center of the world.

Mustard in Modern Culture

History of Mustard as a CondimentWe all know that losers and quitters can’t cut the mustard (live up to the challenge), and perhaps the reason ballpark mustard is so popular is because pitchers apply mustard to their fastballs to get those strikeouts. The disabling and even lethal chemical weapon known as mustard gas is a synthetic copy based on the volatile nature of mustard oils.