scandinavian recipes

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

5348771529001-5977456516001

Gravlax

salt

sugar

white peppercorns

salmon

dill

Hovmastarsas, sweet dill and mustard

mustard

red wine vinegar

vegetable oil

Salt and white pepper

Plenty of chopped dill

Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.

Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.

Serve with Hovmastarsas, sweet dill and mustard sauce.

Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.

Paul is, indeed, wrong.  The preparation of gravlax, at least if done traditionally, does not involve the use of vodka except, perhaps, as a restorative for the chef.  I'm sure that long ago cheesecloth was used but modern materials have replaced it.   This recipe is authentic and quite good.

Paul is simply wrong on this topic. Having grown up in sweden as well as being a professional cook I can say this is as authentic as it gets.  The history of gravlax is quite interesting.  As with most traditional scandinavian dishes this one is based on a preservation technique.  The word Gravlax literally translates to Grave Salmon in swedish.  Historically before refrigeration the fish was literally buried in the earth while curing.  This gave a constant cool temperature for the curing process.  After being cured the fish could be kept for a few weeks with out spoiling.  Another Swedish way of preserving salmon is called "Rimmad Lax".  It uses the same basic idea but the curing is much shorter and often does not use dill.  After the shoet cure the salmon is cooked.  Typically pan fried.  This technique also evolved from a need to preserve foods before refrigeration.  Paul's suggestion of using vodka in curing seems to be confused with the consumption of flavored vodkas referred to as akvavit or snaps which is often served ice cold with gravlax.

Great recipe for anyone who would like to try a truly swedish recipe you would find on any smorg?sbord in Sweden. Try it on Wasa Crisp bread with the sauce on top, and you are in for a treat!

Traditional Gravlax curing techniques involve using vodka.  Also using cheesecloth instead of aluminum foil would yield better results.  This is a recipe for cured salmon and should not be confused with Gravlax.

Gravlax with Mustard Sauce

center

white peppercorns, crushed

whole fennel seeds

Pumpernickel bread,

Mustard Sauce, recipe follows

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.

Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.

Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.

I followed a different recipe for gravlax that used lemon and orange zest and vodka, but I followed this recipe for the mustard dill sauce and it was outstanding. Note my rating is for the sauce, I can’t comment in the gravlax - I will stick to the other one as it was awesome.

I loved this. I used everything seasoning in place of the fennel seasoning and pepper. 

Didnt use the fennel but added liquid smoke to add a different flavor !!!! Love it!

sauce is perfect.. ad lots of chopped dill right before serving.  the fennel really makes a difference with this.  I serve with dark rye or pumpernickel toast points.  always a hit

Is it possible to overdose on gravlax? I hope not, because I cannot get enough of this! So easy, skipped the fennel and sprinkled with local gin as other recipes I read called for gin or vodka. Also used ziploc instead of foil. Will definitely be making this again and again!!!

My cooking club had a cocktail party and Ina's gravlax was the star of the show.  Everyone thought I was Superchef!  I made a couple of additions because, you know, none of us can leave a recipe alone.  Looking at some of the recipes from other chefs, I added a little lemon rind and vodka to the curing mix.  Also, I ground some of the pepper fairly coarsely and used raw sugar, and I did find it easier to deal with the plastic wrap rather than foil.  Started it on a Friday morning and by Sunday night it was perfect.  Really, folks fell at my feet, it was that good!

My husband loved this.  I used pink peppercorns. We served<div>it as bagels and lox, with cream cheese.  A little fresh lemon juice make it perfect!</div>

Comes out perfect every time!  Who knew I could make homemade gravlax!  Thanks, Ina.

Anybody who enjoys the flavor n texture of salmon...this recipe is a keeper.<br />Annie, Fremont, CA

Tyler Florence's classic Cheese Fondue recipe is super easy. With a mix of Swiss and Gruyere cheese as the base, it'll be perfectly creamy; serve with chunks of bread, apples and vegetables for a party favorite.

Cheese Fondue

Swiss cheese, shredded

Gruyere cheese, shredded

cornstarch

garlic clove,

dry white wine

lemon juice

cherry brandy,

dry mustard

nutmeg

Assorted dippers

How to Make Easy Cheese Fondue at Home | Cheese Fondue

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

The best and easiest recipe for fondue. Highly recommend it. 

This is an excellent recipe. Makes a light dinner for my family of 3.

delicious - go super slow with the cheese and it will be perfect!

https://www.foodnetwork.com/videos/tylers-cheese-fondue-0208135

Tyler Florence saves date night with his easy Cheese Fondue.

Tyler's Cheese Fondue

Trying to make your mealtime budget stretch a bit further? Feed four with this creamy, Scandi-inspired dinner starring one tin of sardines. For loads more wholesome, great-value meals, check out our collection of recipes using tinned fish. &nbsp;

Lemon, parsley and caper fish balls

floury potatoes,

tbsp milk

sardines

shallots, finely chopped

lemon

eggs

tbsp plain flour

crème fraîche

dijon mustard

capers

Put the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes or until tender. Drain and steam dry for 5 minutes. Tip back into the pan and mash with the milk and plenty of black pepper.

Drain the sardines, reserving the oil. Heat a splash of the oil in a frying pan, add the shallots and gently cook for 7-8 minutes until soft. Add the shallots to the mash along with the drained sardines and the lemon juice, then mix well. Roll heaped tablespoons of mixture to make about 20 balls.

Beat the eggs in one dish and put the flour in another. Roll the balls in egg, then flour. Set aside. Heat another splash of the reserved oil in the frying pan and fry the balls until golden all over and heated through (about 10 minutes). Remove from the pan and cover to keep warm.

Warm the crème fraîche in the pan with the mustard and capers. Return the balls to the pan and toss gently. Scatter with the lemon zest, dill and more pepper to serve.

This Danish Rice Pudding (Risalamande) is a traditional Christmas dessert from Denmark. This creamy rice pudding is sure to become a beautiful and scrumptious addition to your festive holiday table.

Risalamande (Danish Rice Pudding)

Arborio rice

water

c milk

tsp vanilla extract

tbsp sugar

tsp salt

almonds

almond (whole)

heavy cream

tsp sliced almonds (optional)

oz cherries

tsp corn starch

In a medium sauce pan combine rice, water and put it on a medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt.

Reduce the heat to medium-low and stirring occasionally cook until rice absorbs all water and is soft, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely.

In a large bowl, combine heavy cream and powdered sugar. Using an electric mixer, beat the heavy cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.

In a small sauce pan combine frozen cherries, sugar and water.&nbsp;

In a separate small bowl dissolve corn starch in lemon juice.&nbsp;

When cherries start to boil, add corn starch mixture and cook until the sauce slightly thickens, about 3-5 minutes.* (See the notes)

For the cherry sauce

This step is optional - Place 1 whole almond in one of the serving glasses. (Whoever finds the almond, wins a small prize, usually it's a marzipan pig).

Spoon a few tablespoons of Risalamande into each serving glass. Drizzle with cherry sauce and sprinkle with some chopped or sliced almonds.

To serve

This is, for me, the very definition of Christmas.  It was always my job to blanch the almonds (they went flying everywhere....such fun), then chop them finely.  I somehow always got the whole almond but I think my parents cheated and slipped it into my dish when I wasn't looking.  Both are gone now, and I miss them, and the traditions terribly.

After learning about my danish heritage, I wanted to find a recipe to add to our holiday traditions. This is beautiful delicious and it's always a hit. I plan on bringing this to a anti-colonization feast later that has a handful of vegan guests. I'm curious about what the best substitutions would be. rice milk instead of cow milk? Then maybe coconut cream instead if heavy cream? What do you think?

Okay. I made it.....it’s amazing. It’s literally  so much better than I expected. Especially since I thought it may not be sweet enough—it’s plentyyy sweet! I don’t like fruit syrups but the cherry glaze was also amazing (and SO easy). My husband from Denmark was shocked I got it so right on my first try and he thinks I was slaving away all day but I wasn’t. Like, literally, everyone needs to make this. I’m going to make this all the time—THANK YOU!! &lt;3

Mmm this looks amazing! I love rice pudding and this recipe is extra special. I love the idea of stirring in nuts.

I abosultely LOVE almonds and cherries together - delicious desert!

Wow, this rice pudding looks and sounds delicious! I love the addition of cherries!

What a stunning dessert. I have always loved the flavors of cherry and almond together. That cherry juice dripping down is calling my name.

This is such a beautiful dessert! I love rice pudding!

https://content.jwplatform.com/videos/zQNpsUZi.mp4

If you want to try something new and incredibly delicious this holiday season, try Risalamande. It’s a creamy, soft and melt-in-your-mouth Danish rice pudding with almonds and topped with a flavorful cherry sauce.

Top 6 scandinavian recipes recipes from across the web

The most viewed scandinavian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Venison meatball and wild mushroom ...

Gravlax

Gravlax with Mustard Sauce

Cheese Fondue

Lemon, parsley and caper fish balls

Risalamande (Danish Rice Pudding)

Top 6 scandinavian recipes recipes from across the web

The most viewed scandinavian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Venison meatball and wild mushroom ...

Gravlax

Gravlax with Mustard Sauce

Cheese Fondue

Lemon, parsley and caper fish balls

Risalamande (Danish Rice Pudding)

The most viewed scandinavian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine