Scandinavian Cuisine

Traditional Norwegian meat patties served with potatoes, gravy, and vegetables. Ingredients (Serves 4) For the meat cakes: 500 g ground beef (or beef–pork mix) 1 small onion, finely grated 1 egg 3 tbsp milk or cream 2 tbsp breadcrumbs ½ tsp ground nutmeg ½ tsp allspice (optional) Salt and pepper, to taste Butter or oil, for frying For the brown sauce: 2 tbsp butter 2 tbsp flour 400 ml beef stock 2 tbsp cream (optional) Salt and pepper, to taste To serve: Boiled potatoes Steam

Cured salmon served with mustard-dill sauce and bread or potatoes. Ingredients (Serves 4–6) For the Gravlax: 500 g fresh salmon fillet, skin on, pin bones removed 2 tbsp coarse salt 2 tbsp sugar 1 tsp crushed black pepper 1 large bunch fresh dill For the Dill Sauce (Hovmästarsås): 2 tbsp Dijon mustard 1 tbsp sugar or honey 1 tbsp white wine vinegar or lemon juice 3 tbsp neutral oil (sunflower or canola) 2 tbsp fresh dill, finely chopped Salt and pepper, to taste To Serve: Lem

Traditional dish made with meat, potatoes, and vegetables, often served as a hearty midday meal. Ingredients (Serves 4–6) 500 g beef or lamb, cut into cubes 2 tbsp butter or oil 1 onion, chopped 3 carrots, diced 1 leek, sliced 4–5 potatoes, peeled and diced 1 small rutabaga (swede), diced 800 ml beef or vegetable stock 1 bay leaf Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Preparation Brown the meat: Heat butter or oil in a large pot ove

Crispbread topped with butter, cheese, or cold cuts. Ingredients (Serves 2) 4–6 slices of Norwegian crispbread (Knekkebrød) 100–150 g cheese (Jarlsberg, Norvegia, or your choice) Optional toppings: cucumber slices, tomato, radish, or fresh herbs Butter or margarine (optional, for spreading) Preparation Prepare the base: If desired, lightly spread butter or margarine on the Knekkebrød slices for extra flavor. Add cheese: Slice or grate cheese and place on top of the crispbread