Scandinavian Cuisine

Creamy rice pudding with chopped almonds, served with cherry sauce. Ingredients (Serves 4–6) For the Rice Pudding: 200 g short-grain rice (risotto or pudding rice) 1 liter whole milk 1 vanilla pod or 1 tsp vanilla extract 50 g sugar Pinch of salt For the Risalamande: 200 ml heavy cream 50–75 g blanched almonds, chopped (reserve 1 whole almond for tradition) 1–2 tbsp sugar Optional: ½ tsp vanilla extract For the Cherry Sauce: 200 g cherry jam or canned sour cherries 2–3 tbsp w

Cured salmon served on dark rye bread with mustard-dill sauce. Ingredients (Serves 2–4) 200–250 g Gravlax (cured salmon) 4–6 slices dense rye bread (Rugbrød) 1–2 tsp mustard-dill sauce (hovmästarsås) Fresh dill sprigs, for garnish Lemon wedges (optional) Optional toppings: thinly sliced cucumber or radish Preparation Prepare the bread: Arrange slices of rye bread on serving plates. Add Gravlax: Slice Gravlax thinly and layer over the bread. Add sauce and garnish: Drizzle a sm

Layered sponge cake with meringue, almonds, and vanilla cream. Ingredients (Serves 8–10) For the Sponge Cake: 4 large eggs 150 g sugar 150 g all-purpose flour 2 tsp baking powder 50 g butter, melted 50 ml milk For the Meringue Topping: 4 large egg whites 150 g sugar 100 g sliced almonds For the Custard Filling: 500 ml whole milk 1 vanilla pod or 1 tsp vanilla extract 4 egg yolks 50 g sugar 2 tbsp cornstarch 200 ml heavy cream, whipped Preparation Prepare the sponge cake: Preh

Fermented milk served with fresh berries and sometimes granola. Ingredients (Serves 2) 400 ml Filmjölk (or other cultured buttermilk/yogurt) 100–150 g fresh or frozen berries (blueberries, raspberries, or lingonberries) 1–2 tsp honey or sugar (optional) 1–2 tbsp rolled oats or granola (optional, for texture) Preparation Prepare the berries: Wash fresh berries or thaw frozen berries. Lightly mash if desired for easier mixing. Assemble the dish: Pour Filmjölk into bowls. Top