Fish & Seafood Dishes
Det er håp i hengende snore: "There is hope as long as your fishing-line is in the water" (Norwegian proverb).
Masters of the seas since the age of the Vikings, Scandinavians excel in creating flavorful fish and seafood dishes. Whether they use herring or salmon, shellfish or freshwater trout, these recipes make the most of the riches of both lake and ocean.
Masters of the seas since the age of the Vikings, Scandinavians excel in creating flavorful fish and seafood dishes. Whether they use herring or salmon, shellfish or freshwater trout, these recipes make the most of the riches of both lake and ocean.
Glödstekt Forell i Folie - Foil-roasted Trout
A Recipe for Glödstekt Forell i Folie, Scandinavian Foil-roasted Trout
A Recipe for Glödstekt Forell i Folie, Scandinavian Foil-roasted Trout
Torskeboller – Salt Codfish Balls
Torskebuller, salt codfish balls, are an excellent way to use one of Norway's most common exports.
Torskebuller, salt codfish balls, are an excellent way to use one of Norway's most common exports.
Herring Salad (Sillsalad) with Potatoes and Caraway-Lemon Vinaigrette
Herring salad with Caraway-Lemon vinaigrette is a light and colorful dish, whether served as a main dish or as a first course on a buffet or smörgåsbord table.
Herring salad with Caraway-Lemon vinaigrette is a light and colorful dish, whether served as a main dish or as a first course on a buffet or smörgåsbord table.
Gravlax
No dish is more uniquely Scandinavian than Gravlax, cold-cured salmon. Here's how to prepare it for your next gathering.
No dish is more uniquely Scandinavian than Gravlax, cold-cured salmon. Here's how to prepare it for your next gathering.
Basic Fish Stock
Fish stock, made from the bones, heads, and roe (eggs) of white fish, is great to have on hand for making incomparable Scandinavian fish soups, chowders, and casseroles. If you take the time (about 40 minutes) to make a large batch, it can be frozen in one-cup quantities to defrost and use when needed.
Fish stock, made from the bones, heads, and roe (eggs) of white fish, is great to have on hand for making incomparable Scandinavian fish soups, chowders, and casseroles. If you take the time (about 40 minutes) to make a large batch, it can be frozen in one-cup quantities to defrost and use when needed.
Fish au Gratin (Fiskgratäng)
Sweden's version of Fish au Gratin, Fiskgratäng, is a sophisticated but easy-to-prepare white fish casserole lightly flavored with dill and lemon.
Sweden's version of Fish au Gratin, Fiskgratäng, is a sophisticated but easy-to-prepare white fish casserole lightly flavored with dill and lemon.
Norwegian Fiskepudding
A classic Norwegian dish, Fiskepudding is an elegant and delectable main course. Use a decorative mold to optimize the presentation.
A classic Norwegian dish, Fiskepudding is an elegant and delectable main course. Use a decorative mold to optimize the presentation.