A peppery canapé recipe found on chatelaine.com
Creamy, with a hint of spice, these smoked salmon wraps are topped with sprigs of watercress for a peppery finish.
This is not tartars in the real sense of the word as tartars should be made with raw ingredients. Neither cured salmon nor smoked salmon is what one would call raw as both has been through a treatment process. Atleast seen with Scandinavian eyes, that is not raw fish. On the other hand, who cares, it looks deliciuos – Ted
A classic recipe found on godfisk.no
A good recipe does not have to take hours to create. This is a dish that will impress with its simple and fresh flavors.
A new take on the gravlax found on goodhousekeeping.co.uk
The floral flavours of Earl Grey tea work wonders with the richness of the salmon. Pressing it under a weight firms up the fish, making slicing easy.
A nice starter recipe found on goodhousekeeping.co.uk
These fishcakes are perfect to cook and freeze in batches. This recipe is ideal to serve as a starter with salad leaves and a herb butter sauce.
A recipe from “Kunglig Spis” (Royal Stove) by Håkan Håkansson published by LTs Förlag in 1982
During the 2nd World War, Håkan Håkansson survived passing German mines and submarines, came to London and started as a chef at the Swedish Embassy. There he met Prince Bertil, who was naval attaché, and a long culinary collaboration began.
After the war, Håkan Håkansson followed the Prince back home and became court cook, first at the Royal Palace, then at the Prince’s Villa Solbacka at Djurgården. Håkan Håkansson also followed the Prince on numerous trips down to Villa Mirage on the Riviera.
Most of the recipes in “Kunglig Spis” are derived from Håkan Håkansson and Prince Bertil’s joint experimentation in the kitchen. And the result is a treasure trove for anyone who likes to cook and eat good food!
And from now on my visitors can eat food right from the “royal stove” through these recipes – Ted
Steamed salmon is part of the bedrock of Norwegian dinner traditions. The dish is so absolutely party food and have become the dinner table symbol for the 17th of May, our National Day. With the fish slice, beautiful coral red in colour it is also pleasing to the eye as it is lay there alongside the cucumber salad, potatoes and the golden Sandefjord butter.
A recipe from “Cattelins Kokebok” (Cattelin’s Cook Book) published by Den Norske Bokklubb in 1977
Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read morehere and here.