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Fenalår – a traditional cured meat made from salted and dried leg of lamb, often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day. [36] Finker (matrett) [no] – a dish made from boiled, minced meat and offal. The meat is fried in fat with onions, apples and herbs and fat is added.
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the ...
Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ...
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter and small pieces of fried bacon. In Norway, Sweden and Finland, lutefisk is a part of the Christmas tradition and is mostly eaten with boiled potatoes, green peas and white sauce. Regional variations include a sprinkle of freshly ground allspice or black ...
Finnish cuisine. Karelian pasty (karjalanpiirakka) is a traditional Finnish dish made from a thin rye crust with a filling of barley or rice. Butter, often mixed with boiled egg (egg butter or munavoi), is spread over the hot pastries before eating. Part of a series on the.
Danish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. It was based on the need to make use of natural products available on or near the family farm. As a result, a variety of brassicas, bread, fish, pork, and later potatoes, were eaten everywhere.
Rakfisk. Rakfisk served on lefse with onions and sour cream. Rakfisk (Norwegian pronunciation: [ˈrɑ̂ːkfɪsk]) is a Norwegian fish dish made from trout or char, salted and autolyzed for two to three months, or even up to a year. Rakfisk is then eaten without cooking and has a strong smell and a pungent salty flavor. [1]