Although we have many wonderful ingredients and rich culinary traditions, no Scandinavian food is more ubiquitous than the open-faced sandwich with cheese that is eaten for breakfast and lunch and often brought along as a snack when we are out skiing or hiking in the woods.
It is very easy to smoke your own food if you just have a grill with a lid. This is not a temperature controlled smoking, like the process used when smoking salmon. The meat is both baked and smoked at the same time over relatively high temperatures – but the smoke adds an interesting dimension to the dish.
This is eggs and smoked salmon in a new way. Instead of serving scrambled eggs with smoked salmon, the eggs are not scrambled, and the smoked salmon is within the eggs. The truffle oil makes the dish seem very advanced, but it is really simple to make.
I cooked this dish just minutes after the fish had been taken out of the water and it was a wonderful experience. Frying the fish until crisp and serving it with butter that has been infused with a hint of curry is not a new thing - even my grandmother, not a great lover of spices, did it - but adding orange is my addition. I think it adds freshness and structure to the dish. Also, the rich, aromatic orange zest is like a spice in itself and it lends a lot of flavour to the orange juice when it is cooked with the rest of the orange.
The salty and smoked Norwegian brisling sardines go well together with the sweet and slightly tart mangos and the aromatic flavors from the orange zest -- and some fresh shrimps as well. I often serve this simple starter in an ice cream cone. It looks surprising, but it tastes like the most natural thing in the world. I use a Norwegian cream cheese that is made partly with goat milk.
Place one of the halved sponge cakes on a serving plate. Fold the seeds from the vanilla bean and the sugar into the cream. Add one third of the whipped cream each to two bowls and stir in the blueberries in one of them and mashed strawberries into the other. Cover the sponge cake, including […]
This is a nice gratin that goes well both with meats and flavorful fish and shellfish dishes. The celeriac and cauliflower should be hot when you bake them in the oven, if not the gratin will need more time in the oven, up to 25 minutes, at a lower temperature, 350ºF (175ºC).
Far too often, game is served with lots of heavy cream and competing flavors. This is a simple way to let the flavor of the wonderful fillet of venison shine though. The meat is seasoned with salt, pepper and juniper, and served with lingonberries, cloudberries and a simple raspberry salad.
To a lover of good and hearty food, there are few things more beautiful than a roasted chicken. This fresh tasting chicken is stuffed with oranges and rubbed with saffron, so it looks, smells and tastes even better.
By using a large syringe to inject orange juice and butter into the lean meat of the chicken, I make sure that the meat is juicy and flavourful.
I serve the dish with oven-baked fennels that I bake in the same oven proof dish. You could add potatoes too - the cooking juices will flavour them in a very nice way.