Recipes

Pepper-Grilled Oysters and Scallops

The pepper grilled oysters and scallops taste fantastic and are surprisingly easy to make. Simply, throw some peppercorns on the grill -- and you will have interesting new aromas to sample. Read more

Artisan bread

This is my favourite bread, as baked by my friend Øyvind Lofthus, who runs Norway’s best bakery. It takes quite a lot of time and effort, but I think it is worth it. Read more

Norwegian Pancakes

In Scandinavian cuisine pancakes are used both as savory dishes and as desserts. Here the pancakes are served with blueberries or strawberries and makes a lovely dessert. Serves 2 to 4. Read more

Halibut

This is truly one of my favorite recipes. The herbs will gently flavor the fish and the fabulous halibut will keep all its natural qualities. Read more

Mulled Wine

This is my take on the traditional Norwegian Christmas drink that we warm ourselves on. The vodka is optional. I leave it out most of the time - otherwise this drink can go right to your hea... Read more

Pork Meat Balls with Prunes

Pork meat balls are traditional Christmas fare in Norway but I like them all year round. The stuffing made with apples, prunes and port wine is no less than divine. Read more

Vanilla Scented Rutabaga

Svalbard Beet Soup

The Russians are famous for their beet soup borscht. This is a new interpretation, using goose stock. Read more

Vodka-Marinated Sirloin

It was a very good friend of mine who introduced me to this dish. The first time I tasted it - I just could not stop eating. You will be surprised by how much flavor the vodka will give away... Read more

Bacon and Beef Tenderloin

Crispy Ryebread with Gravlax

A great snack ! Read more

Root Puree with Chanterelles

Parsley roots are like parsnips with a good upbringing, they have mysterious and delicious spicy note to them. If you can’t find them where you live, you can substitute parsnips and celeriac... Read more

Beer-braised Lamb Shanks with Star Anise, Almonds and Onions

Shanks are tough but flavorful. When cooked for a long time they become wonderfully tender and juicy. They go well together with spices and the Norwegian cuisine has a long tradition for usi... Read more

Seared Lamb Liver with Burnt Black Pepper, Prunes and Lemon

Seared Lamb Liver with Burnt Black Pepper, Prunes and Lemon. Read more

Leg of Lamb with Grilled Root Vegetables and Lamb Glace

A whole roasted leg of lamb is a wonderful thing for a Sunday supper. Here the meat is first cooked by submerging into warm water and then finished off under the broiler, leading to a perfec... Read more

Lamb Stew with Mustard, Leek and Rutabaga

Easy, lovely and fun to cook. Enjoy.
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Seared Pollock with Onion Jam, Lingonberries and Asparagus

Seared Pollock with caramelized onions is one of Norway’s national dishes. Here I have cooked the onions further, so that they are almost to be considered as a jam. Read more

Hazelnut Fish Fingers

When I was a child fish fingers was the first fish dish I started to like, even love. But I suspect they were factory made. Homemade ones are much better. These are made extra crunchy and fl... Read more

Luxurious Fish Gratin with Spinach

Fish gratin is often made with leftovers – but it is delicious nonetheless. And, as this recipe shows, it can even be luxurious. This is made with a combination of fresh and dried fish. You ... Read more

Smoked Greenland Halibut and Salmon with Potato Salad and Blueberry Vinaigrette

Smoked Greenland halibut is delicious but can be difficult to come by. You can also use other smoked fish, such as smoked haddock or use only smoked salmon, although this last option will ta... Read more

Cucumber-and-Herb-Baked Halibut

We almost always use cucumbers raw, but when they are baked, like here, they give off a lot of moisture and flavour. They can either be discarded or served on the side – they are rather like... Read more

Halibut “Steak Frites” with Veal Glace

Steak and fries - very few things are better. Here the almost meatlike qualities of halibut come to the centre – served up like classic steak frites. Using a little of the halibut fat is del... Read more

Pickled Rosemary Halibut

Halibut and other fatty fish are perfect for pickling. The pickled fish can be used in salads, sandwiches and pasta dishes. Read more

Steamed and Grilled Asparagus with Sour Cream and Salmon Roe

This dish is fresh, lovely and very healthy. Works perfectly as a sidedish and excellent as a starter. Read more

Multi-Flavored Fish Cakes

Fish cakes are simple to make, and when making I find it best to make several differently flavored cakes at the same time. Read more

Hunter Stew with Champagne and Morels

On New Scandinavian Cooking we used beaver meat for this dish. You may equally well use venison or mutton. It is rather extravagant to use real champagne in cooking. The adv... Read more

Roast Chicken with Herbs

The fine chicken meat will take up a lot of flavor from the herbs - the more the better. Served with roasted vegetables. Read more

Fish Terrine with Crayfish and Asparagus

Simple Fish Terrine with Crayfish and Asparagus Read more

Hunter Stew with Goat Cheese and Lingonberries

A rich game dish that can also be made with lamb or beef. The most important is to use tough and flavourful meat and cook it for a long time. Read more

Pan-Fried Venison Liver with Caramelized Tangerine

When serving liver it is always nice to contrast with something sweet and a little tart, in this case caramelized tangerine sections. You can also substitute veal liver for the venison. Read more

Venison Fillet "Terrine" with Herb Butter

If you are lucky enough to get hold of venison fillet there is very little you need to do with it, here alternate layers of fillet and herb butter constitute a kind of terrine, although diff... Read more

Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

A delicious and beautiful multi-colored starter with smoked trout that is incredibly easy to make. Can equally well be made with smoked salmon. Read more

Venison Steak with Jerusalem Artichoke Puree, Date and Parsley Salad and Blackberry Reduction

Jerusalem artichokes have a light and ephemeral flavor that goes very well together with the rich flavors of venison. Read more

Flourless Chocolate Cake with Wild Strawberries

Is it a cake, or is it just an over-sized chocolate? Well the answer doesn’t matter, for this is one of Norway’s favourite sweet things, really heavy, packed with flavour - just as it should... Read more

Goose Breast and -Leg in Port Wine with Pan Seared Apples and Brussel Sprouts, Fennel and Broccoli Puree

On Svalbard there are migratory geese, who come all the way from Southern Europe to this barren but rich piece of land near the North Pole every year. The dish may equally well be made with ... Read more

Seared Cod and King Crab with Crab Reduction and Vegetables

Cod and king crab are the two most ancient and the newest arrival in Norwegian waters. The king crab, introduced to the region by Russian scientists in the 1960’s only started coming into No... Read more

Baked Alaska Pyramid

In French a baked Alaska is called Omelet Norvegien, probably because Norway was the coldest place the French could think of. If you do not want to make the cake part you could save some tim... Read more

Homemade Yoghurt

This recipe suffices for the two following cheese recipes. Read more

Fresh Homemade Cream Cheese

This is a delicious cream cheese that anyone can make. May be flavored with fresh herbs, such as oregano, thyme or basil. Read more

Cured Cheese with Herbs

Curing your own cheese sounds like a bit of a challenge but with this simple recipe does not demand any special equipment - just time and a bit of luck. Read more

Instant “Gravtrout”

Gavadlaks normally takes three to four days to make – in this easy version it is almost instant. Read more

Smoked Lamb Shanks with Root Vegetable Puree

Smoked Lamb Shanks with Root Vegetable Puree Read more

Fricassee of Hen (or Chicken) with Carrot, Celery and Apples

An old hen is a lot tougher than a chicken - but it is packed with flavor, and when cooked for a long time it becomes tender. In this fricassee I combine the traditional root vegetable flavo... Read more

Leg of Hen Confit with Mustard and Green Salad

The French have duck confit, but the method may equally well be applied to hens. Read more

Stuffed Leg of Goat

A stuffed leg of goat or lamb is the perfect Sunday meal, feeding a whole family. And, apart from a little preparation, it is really not difficult to make. Ask your butcher to debone the leg... Read more

Fried Brisling Sardines (Sprats) with Cucumber and Zucchini Salad

The Portuguese have their grilled sardines, a true delicacy. In Norway (as in the rest of the Northern Atlantic) we have the brisling sardine, less famous perhaps but not less of a treat. I ... Read more

Gravad Mackerel

Gravadlaks or gravlaks is one the most famous Scandinavian dishes. The method behind it, a sort of quick cure with salt and sugar, lends itself to other fatty fishes as well, and mackerel is... Read more

Grilled and Smoked Mackerel with Rhubarb Compote

In most cases smoking is an activity reserved for food professionals with special equipment (and nicotine craving addicts with a death wish) but smoking can also be done quite simply and saf... Read more