Here’s six northern recipes you'll want to make at home.
No one's expecting you to go foraging for spruce tips, roots and sea vegetables, a la Noma restaurant in Copenhagen, but there's more to Scandinavian food than Danish pastries (although they certainly have their place). To read more about Scandinavian food, see Laurie Black's Scandimania.
Gravadlax
This fairly traditional Scandinavian recipe is great for entertaining because not only is it easy and delicious with New Zealand salmon but it is made 24-36 hours ahead, taking the last-minute pressure is off.
Knackebrot
These Swedish crispbread were once made with wholemeal rye flour, salt and water. Today, they may contain wheat flour, spices, grains and seeds as these do. As good with butter and jam as with cheese and smoked salmon.
Fiskesuppe
Norwegian fish soup is traditionally made with cod and root vegetables along with dill and cream. This version adds sour cream and lemon juice as well for tang. Here in New Zealand blue cod works well or substitute with any other white fish.
Smorrebrod
Danish smørrebrød (which translates to butter and bread) are open-faced sandwiches, topped with myriad savoury options, each elegantly art directed and served on thick slices of dark rye bread that have been spread with good-quality butter. Pumpernickel bread could be substituted if you can't find rye close to where you live but do buy one of New Zealand's artisanal butters.
Kanelbullar
Mmm ... these are going to be hard to resist with a morning coffee. The Swedish don't bother trying. Known as kanelbullar, they are flavoured with cardamom as well as cinnamon. If you need an excuse to eat one, wait until October 4 - it's Kanelbullens Day in Sweden when they eat even more of them than usual.
Kottbullar
Everyone in Sweden has their own version of these meatballs which are made with a mix of pork and beef and often served with a creamy gravy, mashed potatoes and lingonberry sauce. Here in New Zealand we will have to skip the lingonberries but the mashed potato is a must.
