A Norvegian Christmas buffet classic found on matprat.no
Curing beef is simple and tastes delicious too! Here is a how you cure it. Perfect for evening snacks with a good mustard dressing and some pickles. And, of course, perfect for the Christmas buffet.
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A classic Swedish starter recipe found on koket.nu
Curing salmon and trout with dill is a Swedish speciality. It adds
a delightful freshness to the finished dish.
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A traditional recipe from Northern Norway found on Aperitif.no
This recipe is originally from the Northern part of Norway and is found in many a grandmother’s handwritten cookbook. The recipe can be traced to the early nineteenth century, but it is not unlikely that it is even older. History:
The traditional accompaniments were flat bread and sour cream, and the fillet was placed in the basement for maturing as there were not many fridges to find in those days. Lofoten was famously for its close relations with the continent in connection with exports of stockfish and dried fish, and therefore had access to some nobler ingredients, such as port wine.
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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.
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A traditional Norwegian appetizer found on dinmat.no
Veal and port; can’t fail. Quick and easy to make and the perfect appetizer for an autumn dinner with friends!
See this book and lots of delicious recipes on:
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