Raymond Blanc’s Salmon Gravadlax With Cucumber And Dill Salad
Delicious Magazine
A truly Scandi recipe which comes via a Gallic chef of great genius: here, the legendary Raymond Blanc demonstrates how to make what he labels a ‘dish is truly fit for our king’ – so called because he shared it ahead of King Charles III’s coronation. We say it’s good for any kind of celebration, its showstopping pink flesh contrasting to beautiful effect with the ribbons of cucumber. Fresh, clean, healthy and easy to make, you’ll need a pin-boned salmon fillet, dill, lemon, sugar, salt and Dijon mustard. Do note, while this recipe isn’t difficult to make, it does take time with overnights stints in the fridge for curing, so allow yourself a couple of days. You can also try it with trout – and serve with a green salad and slices of rye bread. Find the recipe here.
Smoked Mackerel On Rye
Olive Magazine
The Scandinavians are masters of light bites that really pack a taste punch and nourish your body all at once. This smoked mackerel on rye is served with horseradish as well as radish, giving it a real kick. If you’re making these for a time-pressed weekday lunch, do prepare the radishes beforehand (though it only takes ten minutes, sometimes speed is the name of the game). Then, simply mix the cream and horseradish, spread over the rye and add the mackerel, dill and prepared radish. A far finer way to lunch than on an anaemic sandwich from Pret. Find the recipe here.
Lemon Parsley And Caper Fish Balls
Delicious Magazine
If ever there was a dish for our cash-strapped times, this is it. Using just one tin of sardines, it feeds four – with absolutely no compromise on flavour. You will also need potatoes, milk, shallots, lemon, eggs, flour, crème fraiche, capers, dill and Dijon mustard: in other words, chiefly store cupboard staples. We promise, this creamy and delicious dish is far more than the sum of its parts and guarantee that it will become a fixture amid the repertoire of anyone who gives it a go. Find the recipe here.
Lefse (Norwegian Potato Flatbread)
Skandi Baking
One of the absolute staples of a Scandi diet is flatbread which, as US-based Danish sisters and bloggers Emma and Sofie point out, sometimes contains potato and sometimes does not. But while recipes may vary, its ubiquity nor its deliciousness does not. We think this one is pretty perfect: made with riced potatoes, butter, salt and flour, it is the cornerstone of the Scandi diet – and it goes with just about anything. But, as the sisters suggest, you cannot really beat topping it with butter and jam. Simple and sensational. Find the recipe here.
Nordic Fermented Vegetables
Kilner
The world has been waking up to the benefits of eating fermented food over the past couple of years thanks to their microbiome-pleasing properties. But it is something that the Scandinavians have long known all about, their diets already rich with fermented foods including fish – the shark, in particular, a noted acquired taste. But while the latter might be a ferment too far for many, the same process applied to veg is much less Marmite approach, and is both delicious and good for us. Kilner – the sealed jar company – knows a thing or two about the fermentation process, and we like its recipe here, which involves carrots, courgettes and parsnips – the perfect was to preserve harvests and nourish bodies all at once. Find the recipe here.
Danish Apple Cake
Great British Chefs/ Camilla Hawkins
Autumn means an influx of delicious, juicy and healthy apples. If you are awash with crunchy harvests – or indeed, you’re just looking for a lovely seasonal alternative to crumble – this pudding is a hearty joy. Featuring rolled oats, cream and chocolate, it’s made for fireside feasts. As Camilla Hawkins writes, ‘Well, for some time now I have been meaning to make my mother’s Æblekage, which translated from Danish means apple cake. It’s not really a cake though, as there is no baking involved; it’s more like a trifle-type dessert minus the cake and custard! It is often served in the afternoon with coffee and does solidify like a cake when left in the fridge. My mum has been making Æblekage for as long as I can remember and I think most Danes have their own way of making it. Some use breadcrumbs or even crushed macaroons in the layers but this version uses toasted oats which are coated in butter and sugar. Many versions also use only dessert apples but there is a nice contrast to be had when using Bramleys too, in both texture and flavour.’ It has us itching for incoming cosy nights, toes warming by the fire and tummies full of sweet yet wholesome goodness. Or why not try tucking in mid-afternoon as Camilla suggests? Find the recipe here.
Cardamom Buns
Olive Magazine
A spiced bun is a beautiful thing all year round, but as we glide into autumn, never more so than now. If you’re short on time, try this ‘cheat’s’ method which uses a ciabatta bread mix along with whole milk, eggs, butter cardamom and sugar. The absolute perfect afternoon pick-me-up or post-school treat for young ones. Find the recipe here.
By Nancy Alsop
September 2023
