Recipezaar: Scandinavian,Fish recipes

Northern Herring

Mon, 16 Jun 2003 20:04:16 -0400

No christmas is complete without it -- posted by BjörnH Holmberg

Gravlax (Swedish Sugar and Salt Cured Salmon)

Mon, 04 Aug 2003 20:06:58 -0400

. -- posted by Mimi Bobeck

Sardine Sandwich Butter

Tue, 14 Oct 2003 20:00:36 -0400

Only if ya dig Sardines -- posted by Iowahorse

Salmon Fillets Bathed in Garlic

Tue, 11 May 2004 19:59:54 -0400

This is a recipe from the Diabetic Cookbook. It is easy and can be so elegant depending on the presentation. -- posted by PaulaG

Salmon Burgers

Thu, 15 Jul 2004 19:59:58 -0400

The recipe was adapted from a recipe that I found in Best of the Best from Alaska Cookbook. These are really good and can be served with tartar sauce on the side or on a whole wheat bun. -- posted by PaulaG

Cod Baked in Mayonnaise

Tue, 03 Aug 2004 19:58:26 -0400

This comes from The Encyclopedia of European Cooking. It is one of the easiest dishes you could cook. The book recommends you serve it with mashed potatoes. I made this in little individual ovenproof bowls and served it as a starter. -- posted by wizkid

Baked Fish from Iceland

Tue, 09 Nov 2004 20:00:43 -0500

This recipe is from a childrens cook book published by UNICEF. This meal used to be our familys favourite. It is very easy and delicious. -- posted by Swiss Miss

Creamy Norwegian Fish Soup

Wed, 09 Mar 2005 20:00:41 -0500

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional. -- posted by Pets'R'us

Salmon and Asparagus in Foil

Mon, 21 Mar 2005 16:38:32 -0500

This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site. -- posted by PaulaG

Gravad Lax With a Mustard and Dill Sauce

Sun, 10 Apr 2005 13:36:52 -0400

I love making this for dinner parties and any time really when salmon is available at a reasonable price. Serve with buttered toast or rye bread and slices of cucumber. Curing time not included. The sauce is like a mayonnaise and is quickly made using an electric mixer. -- posted by Pets'R'us

Shrimp and Smoked Salmon Smorrebrod With Lemon Cucumbers

Wed, 20 Apr 2005 15:35:49 -0400

My new sandwich obsession, the Danish Smorrebrod, a wonderful openface treat; this one's loaded with seafoods and fresh veggies on a slice of rye bread. This also makes a delicious appetizer, and I make extra of the cucumbers to enjoy in salads as well. -- posted by EdsGirlAngie

Julia Child's Traditional Gravlax

Tue, 26 Apr 2005 19:16:49 -0400

According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers. -- posted by Chef Kate

Norwegian Fish Cakes

Thu, 28 Apr 2005 21:21:17 -0400

Traditional Norwegian Fish Cakes!! This recipe has been top secret for years, but it's time to share it! If made correctly, these are light and fluffy. I have tried many Fish Cake recipes, but this is my favorite. It is time consuming, but well worth the effort. Note: For the fish, I usually use all salmon, or 2 cups salmon and 1 cup halibut. You can use whatever variation you want. Just use good quality fish. If the fish is bad before you start, please don't blame me for a bad recipe. :) -- posted by wildeyeris

St. Urho's Day Fish Stew

Fri, 10 Jun 2005 11:55:45 -0400

This is my lightened up version of a Finnish fish soup. St. Urho's Day was celebrated on March 16th to honor St. Urho for saving crops from grasshoppers, driving them from the country by shouting "Grasshopper, grasshopper, go away from here!" Anyway, this is a simple and easy soup, much like a chowder. -- posted by EdsGirlAngie

Swedish Dill Salmon (Gravlax)

Fri, 29 Jul 2005 11:22:12 -0400

Serve the slices of salmon garnished with fresh dill and slices or pieces of salmon skin and with gravlaxsas. Makes 8 to 10 servings. -- posted by Bec

Grilled Salmon With Dilled Mustard Glaze

Wed, 10 Aug 2005 16:30:17 -0400

The sugar and dill in this glaze is used to cure gravlax by Scandinavian-Americans in Minnesota, but the combination works just as well on the grill. This is a "Staff Favorite" at Food & Wine Magazine. This recipe also works well in the oven. The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay. -- posted by NcMysteryShopper

Cream of Salmon Soup

Sat, 20 Aug 2005 13:41:48 -0400

This dish is called Lohikeitto in Finland. Submitted for the 'Zaar World Tour 2005 -- posted by Pot Scrubber

Andreas Viestad's Honey-And-Mustard-Marinated Salmon With Rosema

Mon, 29 Aug 2005 18:56:29 -0400

I love salmon! I became involved in the Zaard World Tour 2005 and this recipe was found on a Scandinavian Cooking site. It is easy to prepare and makes an elegant dinner for 2. -- posted by PaulaG

Lemon-Baked Cod

Mon, 29 Aug 2005 19:34:59 -0400

Ovnsstekt Torsk med Sitron -- posted by Kymmarie

Grilled Salmon & Orzo Salad

Tue, 06 Sep 2005 12:54:57 -0400

There is definilty more than one tradition going on in this recipe. Dill and cucumber unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing. A great recipe adapted from Food & Wine Magazine. Wine: They suggest a good Sancerre or Pouilly-Fumé to make the fresh, bright flavors of this pasta salad sing. -- posted by NcMysteryShopper

Rosemary Cod With Mashed Rutabaga

Tue, 06 Sep 2005 18:49:29 -0400

Cod is perfect for this recipe since it is so easy to insert herbs under the skin. Scandinavians love rutabaga. It is one of the few vegetables to last through the long cold winter. Infused with vanilla, it makes the most interesting contrast to the lightly salted fresh cod. Recipe adapted from Andreas Viestad from Kitchen of Light. -- posted by NcMysteryShopper

Low Fat Creamy Baked Salmon

Tue, 06 Sep 2005 19:42:19 -0400

From What's Cooking America. Delicious way to easily prepare salmon. So yummy! This recipe not only appeals to North America- U.S. and Canada- also fits quite well in French, Scandinavian and Eastern European cultures and cuisines. -- posted by mama's kitchen

Salmon With Asparagus, Tomato Mustard & Pine Nut Hollandaise

Thu, 08 Sep 2005 21:09:19 -0400

Scandinavian salmon dish that is served in a beautiful edible package from Marcus Samuelsson of Aquavit. This is perfect for dinner or even a special occasion. Wine Suggestion: Riesling or Gewurztraminer -- posted by NcMysteryShopper

Jansson's Temptation

Sun, 11 Sep 2005 21:27:34 -0400

This is originally a Swedish recipe, but it has been a Finnish favourite for a long time. It's unsure who Jansson was - some say it was a pastor and this dish was his only temptation - but suffice to say that it's quite delicious. Traditional recipe has julienned potatoes, but if this seems like too much work you can thinly slice them too. -- posted by kolibri

Freshly Salted Salmon

Sun, 11 Sep 2005 21:29:43 -0400

This is raw fish, marinated in spices. For me this would be served especially at Christmas, but it's so nice there's no reason why not to eat it any time. Traditionally you do this with a whole salmon, but that's not always practical! -- posted by kolibri

Citrus-Cured Gravlax With Lemon-Caper Cream Cheese Spread &

Mon, 12 Sep 2005 17:47:47 -0400

I haven't made these yet but it looks so good. It's one of Emeril's many wonderful recipes. It's a bit involved, since it will take a couple of days, but it looks worth it. Inactive prep time is 50 hours. Please note: The salmon is not wanting to display properly in the ingredients. The proper amount needed is 1 Salmon Fillet weighing between 3 to 3.5 pounds. This was posted for Zaar World Tour 05 -- posted by Amis

Pickled Arctic Char With Horseradish Cream & Lemon-Marinated

Mon, 12 Sep 2005 18:15:38 -0400

I haven't tried this one yet, but it looks really good. It's from Sara's Secrets on the food network. It's actually an open faced sandwich. Note: Since Arctic char is rather hard to find and expensive to get your hands on, I have substituted salmon for this recipe. This was posted for Zaar World Tour 05 -- posted by Amis

Smoked Salmon and Goat Cheese Pizza Bites

Mon, 12 Sep 2005 18:23:43 -0400

Another of Emeril's many wonderful recipes. However, I did omit the Roe when I made it. Total inactive prep time is 1 hr. 40 min. Posted for Zaar World Tour 05 -- posted by Amis

Fiskebudding (Fish Pudding)

Mon, 12 Sep 2005 18:23:49 -0400

This pudding is spongy and very delicate. It can be served hot, drizzled with melted butter, or cold, as part of a sandwich. Posted for Zaar World Tour 05 -- posted by Amis

Sillsallad (Herring Salad) With Dilled Sour Cream

Tue, 13 Sep 2005 10:20:22 -0400

This is a lovely salad that has pickled beets, potatoes, apples, and onions to name a few. It's wonderful for lunch. Cooking time is chill time. Posted for Zaar World Tour 05 -- posted by Amis

Smoked Trout Paté

Wed, 14 Sep 2005 10:25:08 -0400

A Scandinavian-style paté, attributed to Clare Ferguson, which I found on Huey's website, and have adapted for the 2005 Zaar World Tour. Huey (Iain Hewitson) is a well-known Australian chef whose popular cooking show appears on TV twice each weekday. He is also the author of several cookbooks and runs Tolarno's restaurant in Melbourne. This recipe provides entree-size portions for two. -- posted by bluemoon downunder

Smoked Salmon Tartare on Toasted Points

Mon, 07 Nov 2005 20:52:14 -0500

This appetizer is very good. Served this recently at a gathering and the people who were invited kept repeating how wonderful it was. The lemon juice brings out the flavor in an otherwise flavorful dish. Courtesy of Emeril Lagasse, 2003. -- posted by Manami

Easy Elegant Salmon

Wed, 23 Nov 2005 13:37:33 -0500

Dinner-party worthy salmon that takes about 10 minutes to cook and tastes like you spent all day in the kitchen. This is the easiest dish I can think of, and despite the many dishes I try in this house, my boyfriend still thinks it is the best. The first time he tasted it, he said, "WOW, you really can cook." I would make it with some roasted potatoes and maybe some steamed broccoli. -- posted by brew

Smoked Salmon Club Sandwich

Tue, 06 Dec 2005 13:42:01 -0500

Found this on foodnetwork.com - it looks interesting and tasy. The recipe is courtesy of Marcus Samuelsson. Appealing! I wouldn't use the jalapeno peppers because of personal preference. -- posted by Manami

Finnish Salmon Pasties Lohipasteijat

Wed, 21 Dec 2005 09:23:59 -0500

Not just for company, these flaky pasties are often served after sauna with a glass of milk, lemonade, or a mug of beer. This dough is very easy to work with. They make perfect appetizers for a party, as you can assemble them ahead, refrigerate or freeze them, and bake them just before serving. -- posted by Olha

Salmon With Cucumbers and Dill

Wed, 11 Jan 2006 23:36:07 -0500

This is one of those recipes that was emailed to me and sounded so good. I haven't tried it so I can't say if its good or not but it does have promising ingredients. The recipe is from The Eating Well Diabetes Cookbook. -- posted by PaulaG

Salmon With Red-Pepper Saute

Mon, 23 Jan 2006 19:23:09 -0500

We eat alot of salmon and when I find interesting recipes I want to keep track of them. This was a recipe that I picked up at a grocery store and it is available at www.health.com. -- posted by PaulaG

Tuna & Rice Killgary Patties

Wed, 08 Mar 2006 15:56:45 -0500

It is quick to prepare and satisfying. Serve with white cream sauce or white gravy. -- posted by Montana Heart Song

Grilled or Baked Salmon With Lavender

Mon, 03 Apr 2006 14:56:44 -0400

I noticed very few recipes here on Zaar which use edible lavender so I decided to find some really good ones and post them! I didn't even know you could EAT lavender until I read Rita L's page long ago. Now I notice that one of my FAVE restaurants uses it! brazosbelle.com This recipe is from GreenEmporium.com -- posted by mama's kitchen

Sardine Salad (Salade Stavangeroise )

Fri, 26 May 2006 16:13:23 -0400

Norwegian version of the famous Salade Nicoise, made with brisling sardines instead of anchovies & tuna from Andres Viestad's episode "A Balancing Act." Remember, the smaller the sardine - the better quality -- posted by NcMysteryShopper

Norwegian Salmon Roulade

Wed, 31 May 2006 10:10:23 -0400

This was posted for the Zaar World Tour 2006! I adapted the recipe from www.marions-kochbuch.de. Let me know how you like it! It will keep, wrapped, for 2-3 days in the fridge, which makes it a good dish to serve at parties, as you can prepare it in advance. The flavours blend and really come out after a day or two. Prep time does not include time it takes to chill. -- posted by -Sylvie-

Potatoes With Egg, Fennell & Smoked Salmon

Tue, 06 Jun 2006 11:20:27 -0400

This is an interesting-sounding recipe from Scandinavia, Courtesy of Tina Nordstrom. Posted for Zaar World Tour II. -- posted by Stacky5

Pickled Herring

Sun, 11 Jun 2006 20:59:53 -0400

I love Pickled Herring. It will take 24 hours to make. -- posted by Charlotte J

Sherry Pickled Herring

Thu, 15 Jun 2006 22:57:46 -0400

This one takes 2 days to make. Posted for Zaar World Tour 2006 -- posted by Charlotte J

Salmon Cheese Egg Torta With Dill and Paprika

Tue, 29 Aug 2006 23:05:51 -0400

This salty bake goes for brunch or late night snack. Cut to portion pieces, eat hot or cold, will last freezer and microwave. Serve with green salad for example. -- posted by MexFinn

Creamy Sardine and Dill Pasta

Sat, 14 Oct 2006 11:47:56 -0400

The small edible bones of canned sardines, softened and made digestible by the canning process, are a good source of calcium. "As Dr Weil says, they are a good source of calcium and omega-3 fatty acids." The sardines in this dish add a very subtle fish flavor without being overpowering. -- posted by Manami

Sardine Dip

Sun, 22 Oct 2006 13:26:04 -0400

Sardines are so good for you but are not a "favorite" among the food groups. This is my attempt to offer you a nice something. -- posted by Manami

Jansson's Temptation (Swedish Potato and Anchovy Casserole)

Sun, 19 Nov 2006 20:41:33 -0500

I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them." -- posted by Engrossed

Smoked Salmon and Cream Cheese Soup

Wed, 29 Nov 2006 20:52:40 -0500

This lightly-creamed soup is truly special. It works as comfort food for a casual soup & salad dinner or a starter course for an elegant dinner party. On our recent trip to the US, my SIL gave me the recipe. She said her mother had copied it from a cookbook & did not recall the source. I wish I knew who to acknowledge & thank for this classy taste sensation. I hope you try this & enjoy it as we did. (PLS READ NOTES shown as steps 7, 8 & 9 of prep)... *Edited To Add* This recipe was revised to include the addition of garlic & Old Bay Seasoning. -- posted by twissis

Salmon Cakes With Creamy Sauce

Mon, 18 Dec 2006 17:28:12 -0500

From the Essential Eating Well Cookbook, these are so tasty! -- posted by Sharon123

Saucy Salmon, Fennel and Potato Gratin Dauphinoise

Thu, 19 Apr 2007 16:51:51 -0400

My latest culinary discovery and invention! I had some lovely fresh salmon fillets, a fennel bulb and lots of potatoes.....so, I thought I would make a one dish meal out of it. Everyone loved it and it is light enough to eat any time of the year. Do try to use WHOLE boned & skinned salmon fillets - they sit so well lengthways in your gratin dish! I added no garlic to mine - I felt that the fennel and onion flavours were enough; but if you like, a clove or two at the most might be a tasty addition. Serve with chilled Chablis, Colombard,Chardonnay or a good Rose wine for a delightful lunch or supper. We ate this with crusty bread and a big bowl of mixed salad.....plus a couple bottles of wine! This serves 6 people as a main meal, but it can be reduced or increased according to your menu requirements. -- posted by French Tart

Rökt Sillsalad - Kippered Herring Salad

Sun, 29 Apr 2007 22:19:46 -0400

A hearty salad from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gös Med Dill Sås - Baked Pike With Dill Sauce

Mon, 30 Apr 2007 18:14:33 -0400

A lovely fish dish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Inlagd Sill - Scandinavian Pickled Herring

Mon, 30 Apr 2007 18:15:07 -0400

Overnight soaking not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fiskegrateng - Fish Souffle

Mon, 30 Apr 2007 18:20:02 -0400

Delicious with a green mixed salad and a perfect way to use up any leftover fish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sillsalad - Herring Salad

Mon, 30 Apr 2007 21:03:29 -0400

No self-respecting smorgasbord would be without this dish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Smoked Fish ( Brine Recipe and Smoking Directions)

Tue, 08 May 2007 13:40:10 -0400

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8. -- posted by mama's kitchen

Dill Pickled Salmon With Mustard Mayonnaise

Sat, 12 May 2007 16:58:08 -0400

Tangy marinated salmon with rich, homemade mustard mayonnaise, a winning combination by Ed Baines. Times do not include overnight marinating. -- posted by English_Rose

Gravlax With Sweet Mustard and Dill Sauce

Sat, 12 May 2007 17:02:15 -0400

Makes an impressive appetizer and a nice change from plain smoked salmon. -- posted by English_Rose

Finnish Salmon-Potato Chowder

Wed, 23 May 2007 09:26:13 -0400

From Cooking Light. Posting for ZWT3. -- posted by dicentra

Icelandic Salmon Grill

Thu, 14 Jun 2007 16:23:41 -0400

from epicurious.com -- posted by Vicki in CT

Gin and Juniper Cured Salmon - Scandinavian Gravlax

Fri, 15 Jun 2007 14:22:38 -0400

This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure. -- posted by French Tart

Special Salmon Supper

Fri, 15 Jun 2007 22:11:43 -0400

A lovely way to serve salmon with a decidedly Scandinavian twist! -- posted by Sharon123

Traditional Janssons Temptation

Sat, 16 Jun 2007 09:53:13 -0400

Published for ZWT III. Recipe from World Recipes - this is a lovely recipe for the traditional Swedish dish ''Janssons Temptation''. Simple to make - comfort food. -- posted by Um Safia

Smoked Salmon Omelette Rolls

Sun, 17 Jun 2007 15:57:23 -0400

This is from Super Food Ideas which is an Australian magazine. -- posted by Jewelies

Norwegian Stuffed Eggs

Sun, 17 Jun 2007 16:16:08 -0400

Prep time does not include hard boiling the eggs. Whenever I've eaten these, the eggs were sliced the short way. I can never get them to stand upright, so I slice them lengthwise. -- posted by *Parsley*

Pasta With Salmon Sauce (Denmark)

Sun, 17 Jun 2007 16:21:23 -0400

My dear SIL has traveled the world and collected many wonderful recipes. Here is a simple recipe that was shared with her by a Danish cook. -- posted by acerast

Gravlax Tart With Dill and Mustard Dressing

Mon, 18 Jun 2007 17:31:44 -0400

For a sophisticated appetizer try this recipe for marinated salmon on dill-flavoured pastry discs, topped with a mustard dressing. Time doesn't include marinating or chilling. -- posted by English_Rose

Gravlax With Mustard and Dill Sauce

Mon, 18 Jun 2007 17:32:01 -0400

For a lovely light appetizer whisk up a tempting mustard and dill sauce to complement traditional salmon gravadlax. -- posted by English_Rose

Finnan Haddie

Mon, 18 Jun 2007 17:47:00 -0400

This was our traditional Christmas Eve dinner. I loved it, my sister, not so much. It is very rich, but very delicious. My mom would serve it over smashed boiled potatoes. -- posted by dawnie2u

Broiled Gravlax With Mustard Sauce

Mon, 18 Jun 2007 18:14:00 -0400

Posted for ZWT3. Note: prep time includes refrigerating for 2 days. -- posted by jonesies

Gravlax and Dill Crème Fraîche on Rye Bread

Tue, 19 Jun 2007 18:34:57 -0400

A delicious canapé combining Swedish salmon, Pernod and creamy dill and crème fraîche. -- posted by English_Rose

Marinated Salmon With Fennel and Dill Salad

Tue, 19 Jun 2007 18:37:02 -0400

Lightened by the refreshing flavours of dill, lemon and fennel, this marinated salmon makes a luxurious appetizer. Time does not include marinating and chilling. -- posted by English_Rose

Smorgastrata

Tue, 19 Jun 2007 18:38:07 -0400

An appetizer sandwich! Recipe found somewhere on the web from Gourmet, I think. Chill time of 2-48 hours. -- posted by Julie B's Hive

Sillgratin ( Swedish Herring Casserole)

Tue, 19 Jun 2007 21:52:43 -0400

This is a traditional herring potato casserole. It wills serve 6 for dinner or 8 or more for a smorgasborg. Times do not reflect the soaking time if using salt herring. If Salt herring is not available see variations below or use a firm fleshed white fish as substitute. -- posted by Alskann

How to Prepare Salt Cod

Thu, 26 Jul 2007 23:19:44 -0400

Salt cod is used in many cultures, including Portuguese, Spanish, Scandinavian, and native American Alaskan. Its actually quite easy to prepare, but its unfamiliarity to many people keeps them from using it. Hopefully this recipe, more of a method, actually, will help! :) It is taken adapted from the collective cookbook Cooking Alaskan, and the Marine Fish Cookbook. Prep time includes maximum soaking time. -- posted by Julesong

Norwegian Fish Mousse (Fiskepudding)

Sun, 29 Jul 2007 16:10:05 -0400

This is light and airy fish pudding - A traditional dish of Norway. You serve this dish with Hollandaise or a mustard sauce. May be served as a first course or as a side dish. -- posted by Bergy

Pickled Herring Nana's Recipe (Or so Close)

Fri, 24 Aug 2007 23:23:46 -0400

When my mom passed at 94 she took Nana's recipe for pickled herring to the grave. She taught me to soak and filet the salt herring, but ran me out of the house when the pickling solution was prepared. This is as close as it gets. If you have a variation with these ingredients please email me! T.J. -- posted by davinandkennard

Smoked Salmon Butter

Sat, 15 Sep 2007 21:00:16 -0400

This is so nice on toast, warm french bread or crackers. Found it in a Swedish food magazine. -- posted by Chef Dudo

Deep-Fried Fish in Batter (Iceland)

Fri, 21 Sep 2007 00:49:27 -0400

*Djupsteiktur Fiskur* in Icelandic, this recipe could more aptly be named "Iceland Does the Fish Part of Britain's Fish & Chips" -- Long, but accurate. :-) Although I've lived here in Iceland for 4+ yrs now, I've posted only a handful of Icelandic recipes. I decided to remedy that, went to the library yesterday & found *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "When the British Army occupied Iceland in 1940, it didn't take enterprising Icelanders long to discover what to offer the soldiers & the 1st fish & chips spot opened in Reykjavik a few wks later." Iceland is known for its fish & potatoes, so this was a natural for them. (Time does not include 30 min resting time for batter) *Enjoy* ! -- posted by twissis

Easy and Simple Gravlax

Fri, 12 Oct 2007 01:17:44 -0400

Who doesn't like smoked salmon? But with the prices these days, who can afford it? Here's an easy and less expensive presentation of salmon to be served as you would the smoked variety. I prefer the fresh, aromatic taste of this salmon cured with juniper berries than I do the smoked. Serve with a mustard sauce or with buttered dark bread rounds and a squeeze of lemon. -- posted by Trinkets

Smoked Haddock and Potato Soup

Wed, 07 Nov 2007 03:30:33 -0500

This is from 1000 Great Recipes. Posting for ZWT3. This soups traditional name is cullen skink. A cullen is a towns port district and skink means stock or broth. -- posted by dicentra

Grilled Gravad Lax Stallmastaregarden Style

Mon, 11 Feb 2008 19:45:20 -0500

Newspaper clipping with a recipe from the Stallmastaregarden restaurant in Stockholm, Sweden found in my Grandmother's recipe box. Does not count the curing time. -- posted by Celticevergreen

Fish Cakes

Thu, 03 Apr 2008 17:13:20 -0400

i found this in a booklet from a local supermarket and it was just the thing i had planed for dinner tonight. I adopted it and added some more spices. It is great for potluck, brown bagging and can be frozen. They are high in protein and very tasty. Serve with any kind of your favorite sauce to make them special. For dinner we have a lot of green salad with them and some kind of tomato-based sauce. -- posted by Iceland

Gravlax

Wed, 09 Jul 2008 01:31:32 -0400

This is my friend Adam's mother's recipe... and it is terrific. Some notes... please do NOT substitute dried dill for the fresh dill, and be sure you buy your salmon fillets with the skin on (take care to remove any little bones with a tweezer). MANY people like to put the soggy onions that you remove at the end of this recipe on their bagels, so bring it along for an extra treat. Also - at the very end, I like to rinse the fillet before I cut it; my dad prefers not to. -- posted by Miss Suz

Fish in the Sea

Tue, 16 Sep 2008 22:03:36 -0400

This is simple, healthy and good food. The way i like it. -- posted by Iceland

Silver of the Sea - Icelandic Pickled Herring and Potato Salad

Sat, 04 Oct 2008 19:16:48 -0400

In Iceland herring is callled the 'Silver of the Sea'. The most likely reason for the name is that this fish was the source of great wealth during the first half of the twentieth centry. In Iceland, pickled herring is a great delicacy and is frequently served as an appetizer in a kind of salad. This recipe is from the cookbook "Delicious Iceland" by Chef Volundur Snaer Volundarson. -- posted by Chef Regina V. Smith

Fisk Boller - Fish Balls

Thu, 30 Oct 2008 17:32:12 -0400

From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Norwegian Smoked Salmon Roll With Cream Cheese

Wed, 03 Dec 2008 18:31:13 -0500

Got this from Costco recipe magazine. Posted for safe keeping. -- posted by I Cook Therefore I Am

Dill Sauce

Mon, 05 Jan 2009 23:53:21 -0500

This healthy dill sauce is delicious with salmon or shrimp, new potatoes and sugar snap peas - it also livens up a mixed leaf salad. -- posted by English_Rose

Citrus, Dill and Fennel Sea Bass

Wed, 07 Jan 2009 19:11:14 -0500

A simply elegant barbecue dish: a whole sea bass, infused with scents of citrus, dill and fennel. -- posted by English_Rose

Gravlax, Salt-Cured Salmon

Tue, 13 Jan 2009 19:06:35 -0500

With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin. With practice you can become pretty good at this. Serve on bagels with cream cheese, a thin slice of onion and capers, and a squeeze of lemon. Or on toast, or crackers. The traditional Swedish way is on pumpernickel bread with equal parts dijon mustard, sugar, white vinegar emulsified with 3 parts regular olive or canola oil. -- posted by Kevinf

Bergen Fish Soup

Tue, 13 Jan 2009 20:42:08 -0500

This soup is extremely good, but you MUST use only the freshest of fish to prepare it! Small fish are what you should use. You will note that the fish is not served after being used to make the soup; one Norwegian food writer suggests that you feed it to your cat! -- posted by Dan-Amer #1

Smoked Salmon With Beetroot & Vodka Creme Fraiche

Wed, 22 Apr 2009 12:42:24 -0400

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping. -- posted by Sarah_Jayne

Dilly Cream of Salmon Soup

Wed, 29 Apr 2009 16:51:57 -0400

This is an extremely easy cream of salmon soup that can be made with half and half instead of heavy whipping cream (probably even whole milk although I haven't tried that...yet). -- posted by amygdala

Cod Au Gratin

Wed, 20 May 2009 02:07:21 -0400

There are other cod recipes on Zaar, but not identical to this one that I discovered on Allrecipes.com. It was submitted by Rose Small. She said "If you want to impress a Newfoundlander, do it with simple goodness. This recipe is straight from Newfoundland!" I'll be making this one soon. -- posted by Happy Hippie

Scandinavian Salmon Cheddar Pie

Mon, 25 May 2009 11:41:42 -0400

A wonderful use for canned or leftover salmon. Nice sauce for a bit of panache. Received in email - thanks Scandi pride! -- posted by Buster's friend

Koulebiaka (Rice and Salmon Pie)

Thu, 03 Dec 2009 15:46:57 -0500

This Russian dish has many variations all around the Baltic. This recipe is the one most common to Finland. In fact, it could be considered a Finnish national dish. Serve with a green salad along with a sour cream and dill dressing. -- posted by Celticevergreen

Festive Tuna Salad

Thu, 31 Dec 2009 02:27:13 -0500

You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy -- posted by Deantini

Alton Brown's Sherried Sardine Toast

Tue, 05 Jan 2010 14:25:55 -0500

This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please. -- posted by Debber