The Best Scandinavian Recipes, from Traditional to New-School
How chefs and home cooks are preserving and reinterpreting the cuisines of Denmark, Finland, Norway, and Sweden
From cured salmon to saffron-tinged sweets to Swedish meatballs, the cuisine of today's Scandinavia tells the story of how some of the world's most forward-thinking chefs are interpreting the Northern European landscape around them (and bringing those ingredients elsewhere). Scandinavian cuisine represents the perfect mix of preserving traditions—Finnish crawfish boils anyone?—with looking to the future with sustainable growing practices and a culture of mainstreaming meat-free options. We've rounded up our favorite Scandinavian recipes highlight the food of Sweden, Norway, Denmark, and Finland.
Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks
A roast of fresh pork belly is common fare both in Finland and in the American Midwest. The author slow-roasts the belly, then slices and sears it, crisping the meat in its own renderings. “Fresh dill in the pickled vegetable side dish is my own addition,” she says. “Traditionally, they might use dry dill instead of fresh in the winter in Finland.” Get the recipe for Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks »
Pickled Herring, Orange, and Crème Fraiche Smorrebrod
An open-face sandwich with two Scandinavian classics: pickled herring and tangy dairy. Get the recipe for Pickled Herring, Orange, and Crème Fraiche Smorrebrod »
Pike-perch with Creamed Mushrooms and Horseradish Butter
In Sweden, chef Magnus Nilsson of Fäviken uses pike-perch, a distinct fish that’s neither pike nor perch but is similar in size and taste to American walleye. If you can’t find either, red snapper or any firm, white-flesh fish with moderately sized fillets will work. Get the recipe for Pike-perch with Creamed Mushrooms and Horseradish Butter »
Fried Herring in Pickling Liquor
The herring in this recipe from chef Magnus Nilsson of Fäviken are “floundered,” a traditional Scandinavian preparation in which the herring sides are removed from the carcass but left attached by the skin over the backbone, forming one large fillet. Ask your fish monger to do this for you, or buy individual fillets and tie two together with kitchen twine for each “floundered” fillet. Get the recipe for Fried Herring in Pickling Liquor »
Danish Dream Cake (Drømmekage)
This delightfully basic white sponge cake, encrusted with a coconut and brown sugar topping, is a dream to make and eat.
Leaf Bread (Laufabrauð)
Made of a thin, waferlike dough, this crisp flatbread is a holiday tradition in Iceland. Get the recipe for Leaf Bread (Laufabrauð) »
Cod with Potatoes and Sundried Tomato Pesto
In Norway, most cod-based dishes are served with fresh fillets during the fishing season and stockfish (dried cod) or boknafish (semidried cod) the remainder of the year. If you can find stockfish, follow the package directions to reconstitute and allow for several days of soak time. Adjust the amount of parmesan based on the saltiness of the fish you choose. Get the recipe for Cod with Potatoes and Sundried Tomato Pesto »
Creamed Eggs and Smoked Eel with Chives
Creamy, slow-cooked scrambled eggs make a simple but luxurious starter or breakfast during the holidays. Get the recipe for Creamed Eggs and Smoked Eel with Chives »
Wiener Schnitzel
Battered and fried veal cutlets—scattered with horseradish, capers and lemon juice—is the perfect breakfast cure after a night of holiday revelry. Get the recipe for Wiener Schnitzel »
Almond Sugar Cookies
These glittering almond squares make a fantastic Christmas cookie on their own, but sandwiched with raspberry jam, they’re even better. Get the recipe for Almond Sugar Cookies »
Cinnamon Sugar Cookies
This perfect combination of snickerdoodle and sugar cookie is warmly spiced—just the thing to have with a cup of tea, by a roaring fire. Get the recipe for Cinnamon Sugar Cookies »
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