Hot-Smoked Trout with Cucumber and Dill Salad / Varmrøkt Ørret med Agurk- og Dillsalat

A contemporary Norwegian fish dish found on deliciosmagazine.co.uk

The is a great fish supper if you fancy something light and fresh.

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Fish fillets with Crab Sauce / Fiskefilet Med Krabbe

A classic Swedish lunch recipe found in “Cattelins Kokebok” (Cattelin’s Cook Book) published in 1978

Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.

This is a nice dish for a lunch party – it is not too time-consuming to make either. The fish you use should be firm. An admonishing word along the way: Make sure the mushrooms are browned properly, not boiled.

Lutefisk as Served in Norway / Tradisjonell Lutefisk

Lutefisk as traditionally served in Norway from godfisk.no

Lutefisk served with stewed peas, crisp bacon and potatoes is Norwegian tradition at its best. Some want brown cheese, golden syrup or mustard as well, the lutefisk has many friends.

Breaded Plaice with Tartar Sauce / Sprøstekt Rødspette med Tartarsaus

A classic Danish lunch recipe found in “Mat til Hverdag og Fest” (Food for Everydays and Parties) utgitt av
Hjemmets Kokebokklubb i 1984

Breaded plaice with juicy, delicious fish meat under a delicate crust and served with tartar sauce and a little crispy salad and a lemon slice. This is party food at everyday prices. Fresh or frozen everyone likes plaice.

Fish Fillets with Leeks / Fiskefileter med Purre

A lunch recipe found in “Mat for Travle” (Food for People in a Hurry) published by Hjemmets Kokebokklubb in 1982

Plaice in Lemon Sauce / Rødspetter i Sitronsaus

A seafood recipe found in “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980

Fish Gratin / Fiskegrateng

A dinner recipe from “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980

This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted

Brazilian Ceviche / Brasiliansk Ceviche

A Brazilian recipe found in “Internasjonale Retter med
Norsk Fisk” (International Dishes made with Norwegian Fish)
published by Vennergren-Cappelen in 1987

Ceviche is a fun way to cook food. It is a method of preparing raw fish and shellfish. You marinate raw fish or shellfish in lime or lemon juice and the citrus acid causes the proteins to coagulate, so the seafood is actually cooked. You can add any kind of tastes to a ceviche.

Portuguese Cod / Portugisisk Torsk

A fish dinner recipe found in “Mat for Travle” (Food for Busy People) published by Hjemmets Kokebokklubb in 1982

Portuguese cod is a new exciting way to serve cod.
Serve with boiled potatoes or fresh white bread.

Fish and Chips

A campfire recipe found un the booklet “Ut og Spise”
(Out and Eat) published by godfisk.no

This is not Fish and Chips as we usually think of it,
but there is fish and there are potato chips.

Finnan Haddie Balls / Skotsk Blandaball med Røkt Hyse

A traditional Scotish fish dish found in “War Time Recipes”
published by The Proctor & Gamble Co in 1918

Finnan haddie (also known as Finnan haddock, Finnan, Finny Haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its origin is the subject of a debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray.

Oven Baked Cod Masala / Ovnsbakt Torsk Masala

A spicy cod dinner recipe found in
“Torsk til Hverdag og Fest” (Cod for Everydays and Parties)
a free E-book published by Godfisk!

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good mood is guaranteed. With its firm white fish meat and its delicate flavor, cod fits just perfectly for everydays and parties.

Traditional Norwegian Stewed Fish / Plukkfisk

A traditional Norwegian dish found on matprat.no

Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.

Old-Fashioned Codfish Dinner / Gammeldags Torskemiddag

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

If this dish was old-fashioned back in 1932 it sure is today. An unfamiliar way to serve cod for a Scandinavian, but it does sound delicious. Apart from the beets and onion it sound a little like what we call “Plukkfisk” in Norway – Ted

Crisp Skinned Salmon with Fetta & Potato Mash / Sprøskinnet Laks med Feta og Potetmos

A lunch recipe found on “Winter Warmers Recipe Book”
a free E-book published by Lemnos

Make creamy mashed potato really special by adding fetta
for extra flavour and texture.