Scandinavian Food Glossary
Brief definitions and descriptions of common Scandinavian foods, ingredients, and styles of entertaining.
Lutefisk
Lutefisk, long a holiday food tradition among Scandinavian-Americans, is dried stockfish that has been brined in lye, soaked to remove the resulting causticity, and then steamed until it flakes (although it still looks and feels gelatinous). It is typically served with a warm cream or butter sauce and copious amounts of beer or aquavit.
Lutefisk, long a holiday food tradition among Scandinavian-Americans, is dried stockfish that has been brined in lye, soaked to remove the resulting causticity, and then steamed until it flakes (although it still looks and feels gelatinous). It is typically served with a warm cream or butter sauce and copious amounts of beer or aquavit.
Aquavit
Aquavit is a distilled potato- or grain-based spirit common across the Scandinavian countries, similar in taste to vodka. The name is derived from the Latin aqua vitae, "water of life." Most commonly flavored with caraway, it can also be prepared by infusing combinations of ginger, fennel, anise, coriander, fresh berries, and citrus fruits.
Aquavit is a distilled potato- or grain-based spirit common across the Scandinavian countries, similar in taste to vodka. The name is derived from the Latin aqua vitae, "water of life." Most commonly flavored with caraway, it can also be prepared by infusing combinations of ginger, fennel, anise, coriander, fresh berries, and citrus fruits.
Fika
Originally used as a Swedish verb meaning "to go out for coffee," the word "fika" can also be used as a noun("coffee break"). It is standard in Sweden to invite friends to fika every few hours during the work day. One's coffee is normally accompanied with a small snack such as a sweet bread, cinnamon roll, or piece of cake.
Originally used as a Swedish verb meaning "to go out for coffee," the word "fika" can also be used as a noun("coffee break"). It is standard in Sweden to invite friends to fika every few hours during the work day. One's coffee is normally accompanied with a small snack such as a sweet bread, cinnamon roll, or piece of cake.
Gravlax
Cold-cured salmon, prepared in a mixture of sugar, salt, pepper, and fresh dill. A common first course on smörgåsbord tables as well as a popular main ingredient for Danish smørrebrød (open-faced sandwiches).
Cold-cured salmon, prepared in a mixture of sugar, salt, pepper, and fresh dill. A common first course on smörgåsbord tables as well as a popular main ingredient for Danish smørrebrød (open-faced sandwiches).
Smörgåsbord
Originally defined as "buttered bread table" or "sandwich table," the Scandinavian smörgåsbord is today reserved primarily for the Advent and Christmas seasons, and offers a bountiful array of fish, meat, vegetable, and dessert dishes served in three courses.
Originally defined as "buttered bread table" or "sandwich table," the Scandinavian smörgåsbord is today reserved primarily for the Advent and Christmas seasons, and offers a bountiful array of fish, meat, vegetable, and dessert dishes served in three courses.
Smørrebrød
Traditional Danish open-faced sandwiches. The word "smørrebrød" means "buttered bread," and a typical three- to four-course smørrebrød lunch in Denmark still ends with a slice of bread lavishly spread with butter.
Traditional Danish open-faced sandwiches. The word "smørrebrød" means "buttered bread," and a typical three- to four-course smørrebrød lunch in Denmark still ends with a slice of bread lavishly spread with butter.