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.
As a child I loved to collect the sap from maple trees. The sap was nice and sweet, although I must admit that I now find it rather nauseating. Still, the memory of my sap-drinking childhood inspired this dish, made with maple syrup and mushrooms from my farm in southern Norway. Makes 2 sandwiches, or 4 starters.
The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a paste. Add the cheese and cream, and grind until the mixture has obtained a fluffy and creamy consistency. The lingonberry butter: Fold […]
Beat the yolk, salt, mustard and a dash of the vinegar with an electric mixer, until thick and white. Beat in the oil, pouring it in a thin trickle â this is essential, take it slow and easy to keep the mayonnaise from separating. Season the shrimp with a little salt and pepper and if […]