20 Delicious Scandinavian Recipes Authentic

Dive into the cozy and comforting world of Scandinavian cuisine with our roundup of 20 Delicious Scandinavian Recipes Authentic to the region’s heart and soul. Whether you’re craving the simplicity of a smørrebrød or the warmth of a hearty meatball dish, these recipes bring a taste of the Nordic countries right to your North American kitchen. Ready to explore? Let’s get cooking!

Swedish Meatballs with Cream Sauce

Swedish meatballs with cream sauce are a comforting classic that brings warmth to any table. Starting with a blend of ground meats and aromatic spices, this dish is finished with a velvety cream sauce that’s both rich and subtly spiced.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 lb ground pork
• 1/4 cup breadcrumbs, fine
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1 cup beef stock, low-sodium
• 1/2 cup heavy cream
• 1 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard

Instructions

1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, beaten egg, allspice, nutmeg, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch diameter meatballs, ensuring they are uniform in size for even cooking.
3. Heat clarified butter in a large skillet over medium heat until shimmering. Add meatballs in batches, browning on all sides, about 8 minutes total. Remove and set aside.
4. In the same skillet, sprinkle flour over the drippings and cook, stirring constantly, for 1 minute to create a roux.
5. Gradually whisk in beef stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 3 minutes.
6. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Return meatballs to the skillet, simmering gently for 10 minutes until cooked through and sauce has thickened.
7. Tip: For a smoother sauce, strain through a fine-mesh sieve before adding the meatballs back in.
8. Tip: Let the meatballs rest in the sauce for 5 minutes off the heat to absorb flavors.
9. Tip: Serve over mashed potatoes or egg noodles for a hearty meal.

Enjoy the tender, spiced meatballs enveloped in a creamy, savory sauce that’s perfectly balanced. For a festive touch, garnish with fresh parsley and a sprinkle of nutmeg before serving.

Norwegian Salmon Gravlax

You might think making gravlax at home is a chef’s secret, but with this straightforward guide, you’ll master the art of curing salmon like a pro. Norwegian Salmon Gravlax is a delicacy that combines simplicity with elegance, perfect for elevating your brunch or appetizer spread.

Ingredients

• 1 lb fresh, skin-on Norwegian salmon fillet
• 1/4 cup granulated sugar
• 1/4 cup kosher salt
• 1 tbsp freshly ground black pepper
• 1 bunch fresh dill, roughly chopped
• 1 tbsp aquavit or vodka (optional)

Instructions

1. In a small bowl, mix together the granulated sugar, kosher salt, and freshly ground black pepper until fully combined.
2. Place the salmon fillet skin-side down on a large piece of plastic wrap. Evenly coat the flesh side with the sugar-salt mixture, pressing gently to adhere.
3. Sprinkle the roughly chopped fresh dill over the coated salmon, followed by a drizzle of aquavit or vodka if using, to enhance the flavor.
4. Wrap the salmon tightly in the plastic wrap, then place it in a shallow dish. Refrigerate for 48 hours, flipping the salmon every 12 hours to ensure even curing.
5. After 48 hours, unwrap the salmon and rinse off the cure under cold water. Pat dry with paper towels.
6. Using a sharp knife, slice the gravlax thinly against the grain at a slight angle for the perfect texture.

Gravlax boasts a silky, melt-in-your-mouth texture with a harmonious balance of sweet, salty, and herbal notes. Serve it on toasted rye bread with a dollop of mustard-dill sauce for a classic presentation, or get creative by pairing it with avocado toast for a modern twist.

Danish Smørrebrød with Herring

Danish Smørrebrød with Herring is a classic open-faced sandwich that combines the rich flavors of the sea with the earthy tones of rye bread. Delightfully simple yet elegant, this dish is a testament to the beauty of Scandinavian cuisine.

Ingredients

• 1 slice of dense rye bread
• 2 tbsp clarified butter, softened
• 3 oz pickled herring fillets, drained
• 1/4 cup crème fraîche
• 1 tbsp fresh dill, finely chopped
• 1/2 small red onion, thinly sliced
• 1 tsp capers, drained
• Freshly ground black pepper

Instructions

1. Begin by toasting the slice of rye bread until it is crisp around the edges but still soft in the center, about 2 minutes per side in a preheated 350°F oven.
2. Spread the softened clarified butter evenly over the toasted rye bread, ensuring full coverage for a rich base.
3. Arrange the pickled herring fillets neatly on top of the buttered bread, slightly overlapping for visual appeal.
4. Dollop the crème fraîche over the herring, using the back of a spoon to spread it gently without disturbing the fish.
5. Sprinkle the finely chopped dill over the crème fraîche, followed by the thinly sliced red onion and capers for a burst of color and flavor.
6. Finish with a twist of freshly ground black pepper to enhance the dish’s aromatic qualities.

Marvel at the contrast of textures, from the crunchy rye to the creamy crème fraîche and tender herring. The sharpness of the red onion and capers cuts through the richness, making each bite a harmonious blend of flavors. Serve with a crisp white wine or aquavit for an authentic Scandinavian experience.

Finnish Karelian Pasties

Venturing into the world of Finnish cuisine, Karelian pasties stand out as a delightful introduction. These savory pastries, with their rye crust and creamy rice filling, offer a unique taste of Finland’s culinary traditions, perfect for those looking to expand their baking repertoire.

Ingredients

• 1 1/2 cups rye flour
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup water
• 1/4 cup clarified butter, melted
• 1 cup short-grain rice
• 2 cups whole milk
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 2 pasture-raised eggs, lightly beaten

Instructions

1. In a large mixing bowl, combine 1 1/2 cups rye flour, 1/2 cup all-purpose flour, and 1/2 tsp salt. Gradually add 1/2 cup water and 1/4 cup melted clarified butter, mixing until a dough forms. Tip: The dough should be pliable but not sticky; adjust with flour or water as needed.
2. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes to relax the gluten.
3. While the dough rests, prepare the filling by cooking 1 cup short-grain rice in 2 cups whole milk with 1 tbsp unsalted butter and 1/2 tsp salt over medium heat until the rice is tender and the mixture is creamy, about 20 minutes. Stir occasionally to prevent sticking.
4. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
5. Divide the dough into 12 equal pieces. On a floured surface, roll each piece into a thin oval, about 5 inches long. Tip: Keep unused dough covered to prevent drying.
6. Spoon 2 tbsp of the rice filling onto the center of each dough oval. Fold the edges over the filling, pinching to create a crimped border. Tip: For a traditional look, leave the center of the filling exposed.
7. Brush the pasties with lightly beaten pasture-raised eggs for a golden finish.
8. Bake for 15-20 minutes, or until the crust is firm and lightly browned.

Delightfully rustic, Karelian pasties boast a tender rye crust contrasting with the creamy, subtly sweet rice filling. Serve warm with a dollop of egg butter for an authentic Finnish experience, or enjoy them as a hearty snack any time of day.

Icelandic Lamb Soup

Warm up your kitchen with the heartwarming flavors of Icelandic Lamb Soup, a dish that combines simplicity with depth of flavor. This guide will walk you through each step, ensuring even beginners can achieve a delicious result.

Ingredients

• 2 lbs bone-in lamb shoulder, trimmed and cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 potatoes, peeled and diced into 1-inch cubes
• 4 cups homemade lamb stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1/2 tsp dried thyme

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the lamb cubes, searing on all sides until deeply browned, about 3-4 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove the lamb and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Return the lamb to the pot. Add the carrots, potatoes, lamb stock, sea salt, black pepper, bay leaf, and thyme, stirring to combine.
5. Bring the soup to a boil, then reduce the heat to low, covering and simmering for 1.5 hours, or until the lamb is tender. Tip: Skim any impurities that rise to the surface for a clearer broth.
6. Remove the bay leaf and discard. Taste and adjust seasoning if necessary. Tip: For an extra layer of flavor, let the soup rest for 10 minutes before serving.

Unveil a bowl of Icelandic Lamb Soup where the tender lamb melts in your mouth, complemented by the earthy sweetness of carrots and potatoes. Serve with a slice of dense rye bread to soak up the rich, aromatic broth.

Swedish Cinnamon Buns

Very few treats can rival the comforting embrace of a freshly baked Swedish Cinnamon Bun, with its tender layers and aromatic spice. Today, we’ll guide you through creating these delights, ensuring each step is clear and manageable, even for beginners.

Ingredients

• 4 cups all-purpose flour, sifted
• 1 cup whole milk, warmed to 110°F
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, clarified and cooled
• 2 large pasture-raised eggs, lightly beaten
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp fine sea salt
• 1 tbsp ground cinnamon
• 1/2 cup dark brown sugar, packed

Instructions

1. In a large mixing bowl, combine the warmed milk and granulated sugar, stirring until the sugar dissolves. Sprinkle the yeast over the mixture and let sit for 5 minutes, or until frothy.
2. Add the clarified butter, beaten eggs, and sea salt to the yeast mixture, whisking until fully incorporated.
3. Gradually add the sifted flour to the wet ingredients, mixing with a wooden spoon until a soft dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a tablespoon of flour at a time until the desired consistency is achieved.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, mix the dark brown sugar and ground cinnamon in a small bowl for the filling.
6. Punch down the risen dough and roll out on a floured surface into a 16×12 inch rectangle. Evenly sprinkle the cinnamon-sugar mixture over the dough, leaving a 1-inch border.
7. Starting from the long side, tightly roll the dough into a log. Cut into 12 equal pieces using a sharp knife or dental floss for clean cuts. Tip: For uniform buns, measure each piece to ensure they’re the same size.
8. Place the buns in a greased 9×13 inch baking dish, cover, and let rise for another 30 minutes. Preheat the oven to 375°F during the last 10 minutes of rising.
9. Bake the buns for 20-25 minutes, or until golden brown and the internal temperature reaches 190°F. Tip: For a glossy finish, brush the buns with a simple syrup or melted butter immediately after baking.

How delightful these Swedish Cinnamon Buns turn out, with their fluffy interior and crisp, sugary exterior. Serve them warm with a dollop of whipped cream or a side of vanilla ice cream for an extra indulgent treat.

Norwegian Lefse

Discover the delicate art of making Norwegian Lefse, a traditional flatbread that’s as fun to make as it is to eat. With its soft, pliable texture and subtle sweetness, it’s a versatile base for both savory and sweet toppings.

Ingredients

• 2 cups russet potatoes, peeled, boiled, and riced
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• 1/4 cup whole milk, warmed to 110°F
• 1 tbsp granulated sugar

Instructions

1. In a large mixing bowl, combine the riced potatoes, melted butter, flour, salt, warm milk, and sugar. Mix until a soft dough forms.
2. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes, until smooth. Tip: Avoid over-kneading to keep the lefse tender.
3. Divide the dough into 8 equal portions, rolling each into a ball. Cover with a damp cloth and let rest for 30 minutes at room temperature.
4. Preheat a lefse griddle or large skillet to 375°F. Lightly dust your work surface and rolling pin with flour.
5. Roll each dough ball into a thin, 8-inch circle, flipping occasionally to prevent sticking. Tip: Aim for an even thickness to ensure uniform cooking.
6. Carefully transfer the rolled dough to the preheated griddle. Cook for about 1 minute per side, or until light golden spots appear. Tip: Adjust heat as needed to prevent burning.
7. Stack cooked lefse on a plate, covering with a clean towel to keep them soft and pliable.

Buttery and slightly sweet, Norwegian Lefse boasts a tender, almost crepe-like texture that’s perfect for rolling with your favorite fillings. Try it spread with lingonberry jam and a sprinkle of cinnamon sugar for a traditional treat, or get creative with smoked salmon and cream cheese for a savory twist.

Danish Æbleskiver

Welcome to the delightful world of Danish Æbleskiver, a traditional spherical pancake that’s as fun to make as it is to eat. With this guide, you’ll master the art of creating these fluffy, golden treats, perfect for a cozy breakfast or a festive brunch.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 tsp pure vanilla extract
• Clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, salt, and granulated sugar until well combined.
2. In a separate bowl, mix the lightly beaten pasture-raised eggs, whole milk, melted unsalted butter, and pure vanilla extract until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined; avoid overmixing to ensure tender Æbleskiver.
4. Heat an Æbleskiver pan over medium heat (350°F) and brush each well with clarified butter.
5. Fill each well about 3/4 full with batter, cooking for 2-3 minutes until the edges start to set and bubbles form on the surface.
6. Using a skewer or fork, carefully flip each Æbleskiver to cook the other side for an additional 2-3 minutes, until golden brown and cooked through.
7. Transfer the cooked Æbleskiver to a serving plate, repeating the process with the remaining batter, ensuring the pan is re-buttered between batches.

Zesty and light, these Æbleskiver boast a crisp exterior with a soft, airy center, making them irresistible when dusted with powdered sugar or drizzled with maple syrup. For a creative twist, serve them with a side of fruit compote or a dollop of whipped cream for an extra special treat.

Finnish Rye Bread

Ready to embark on a culinary journey to Finland with this authentic Finnish Rye Bread recipe? This hearty, dense bread is a staple in Finnish households, known for its rich flavor and satisfying texture. Let’s dive into the process of creating this traditional loaf, step by step.

Ingredients

• 2 cups dark rye flour
• 1 cup all-purpose flour
• 1.5 cups warm water (110°F)
• 1 tbsp active dry yeast
• 1 tbsp molasses
• 1 tsp salt
• 1 tbsp caraway seeds

Instructions

1. In a large mixing bowl, dissolve the molasses in warm water (110°F) to activate the yeast, ensuring the temperature is precise to avoid killing the yeast.
2. Sprinkle the active dry yeast over the molasses-water mixture, letting it sit for 5 minutes until frothy, indicating the yeast is active.
3. Combine the dark rye flour, all-purpose flour, salt, and caraway seeds in a separate bowl, whisking together to ensure even distribution of ingredients.
4. Gradually add the dry ingredients to the yeast mixture, stirring with a wooden spoon until a sticky dough forms.
5. Transfer the dough to a lightly floured surface, kneading for 10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
6. Place the dough in a greased bowl, covering with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
7. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
8. Punch down the risen dough, shape it into a loaf, and place it in the prepared pan, covering it to rise for another 30 minutes.
9. Bake the loaf in the preheated oven for 35-40 minutes, until the crust is dark and the bottom sounds hollow when tapped.
10. Remove the bread from the oven, letting it cool on a wire rack before slicing to allow the flavors to fully develop.

Hearty and robust, this Finnish Rye Bread boasts a deep, malty flavor with a hint of caraway. Serve it thinly sliced with smoked salmon or a dollop of honey for a delightful contrast of flavors.

Icelandic Skyr Cake

Let’s embark on a culinary journey to create the Icelandic Skyr Cake, a delightful dessert that combines the creamy texture of skyr with the subtle sweetness of vanilla and a buttery crust. This recipe is perfect for those who appreciate the elegance of simple, yet sophisticated flavors.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 2 cups Icelandic skyr, strained
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest, finely grated

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
2. In a large mixing bowl, combine the sifted flour, cubed butter, 1/4 cup sugar, and sea salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 15 minutes, or until lightly golden. Tip: Chilling the crust for 10 minutes before baking can help prevent shrinking.
4. While the crust bakes, whisk together the skyr, heavy cream, 1/2 cup sugar, beaten eggs, vanilla extract, and lemon zest in a large bowl until smooth.
5. Pour the skyr mixture over the pre-baked crust and return to the oven. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly. Tip: The cake will firm up as it cools, so avoid overbaking.
6. Turn off the oven and leave the cake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
7. Remove the cake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.

Yielded is a cake with a velvety texture and a balance of tangy and sweet flavors, enhanced by the aromatic lemon zest. Serve chilled, garnished with fresh berries or a drizzle of honey for an extra touch of elegance.

Swedish Lingonberry Jam

Let’s embark on a culinary journey to create Swedish Lingonberry Jam, a delightful preserve that balances sweetness with a hint of tartness, perfect for elevating your breakfast or dessert.

Ingredients

• 4 cups fresh lingonberries, rinsed and drained
• 2 cups granulated sugar
• 1/4 cup water
• 1 tbsp freshly squeezed lemon juice

Instructions

1. In a heavy-bottomed saucepan, combine the lingonberries and water over medium heat. Bring to a gentle simmer, stirring occasionally to prevent sticking.
2. Once the berries begin to soften and release their juices, about 5 minutes, add the granulated sugar and lemon juice. Stir continuously until the sugar is completely dissolved.
3. Reduce the heat to low and allow the mixture to simmer uncovered for 20 minutes, skimming off any foam that forms on the surface with a spoon for a clearer jam.
4. To test the jam’s consistency, place a small amount on a chilled plate. If it gels and doesn’t run, it’s ready. If not, continue simmering and test every 5 minutes.
5. Once the desired consistency is achieved, remove the saucepan from the heat and let the jam cool slightly before transferring to sterilized jars.

Your Swedish Lingonberry Jam should have a vibrant red hue and a perfect balance of sweet and tart flavors. Try serving it alongside warm pancakes or as a glaze for roasted meats to add a Scandinavian twist to your meals.

Norwegian Cloudberry Cream

Mastering the art of Norwegian Cloudberry Cream begins with understanding its delicate balance of tart and sweet, a dessert that’s as luxurious as it is simple to prepare. This guide will walk you through each step to achieve the perfect consistency and flavor.

Ingredients

• 1 cup fresh cloudberries
• 1/2 cup granulated sugar
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract
• 2 tbsp confectioners’ sugar

Instructions

1. In a medium saucepan, combine the cloudberries and granulated sugar over medium heat. Cook for 10 minutes, stirring occasionally, until the berries break down and the sugar dissolves completely.
2. Remove the saucepan from heat and let the cloudberry mixture cool to room temperature, about 20 minutes. This ensures the cream won’t curdle when combined.
3. In a large mixing bowl, whip the chilled heavy cream with an electric mixer on high speed until soft peaks form, about 3 minutes. Tip: Ensure the bowl and beaters are cold for best results.
4. Gently fold the cooled cloudberry mixture and vanilla extract into the whipped cream until just combined. Avoid overmixing to maintain the cream’s light texture.
5. Sprinkle the confectioners’ sugar over the mixture and fold again lightly to incorporate. Tip: The sugar adds a subtle sweetness and helps stabilize the cream.
6. Transfer the Norwegian Cloudberry Cream to a serving dish and refrigerate for at least 1 hour before serving. Tip: Chilling allows the flavors to meld and the cream to set slightly.

Outstanding in both presentation and taste, this Norwegian Cloudberry Cream boasts a velvety texture with a vibrant, fruity flavor. Serve it atop a warm slice of almond cake or alongside crisp biscotti for a delightful contrast.

Danish Red Berry Pudding

Over the years, Danish Red Berry Pudding has become a beloved dessert for its vibrant color and refreshing taste. This guide will walk you through creating this delightful dish with precision and ease.

Ingredients

• 2 cups mixed red berries (such as raspberries, strawberries, and red currants), fresh or frozen
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 cups cold water
• 1 tsp pure vanilla extract
• 1/2 tsp lemon zest, finely grated
• 1 tbsp unsalted butter, for greasing

Instructions

1. In a medium saucepan, combine the mixed red berries, granulated sugar, and cold water. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
2. Reduce the heat to low and simmer the berry mixture for 5 minutes, allowing the berries to soften and release their juices.
3. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth to create a slurry.
4. Gradually stir the cornstarch slurry into the berry mixture, ensuring no lumps form. Cook for an additional 3 minutes, or until the pudding thickens noticeably.
5. Remove the saucepan from the heat and stir in the pure vanilla extract and lemon zest for enhanced flavor.
6. Lightly grease a serving bowl with unsalted butter to prevent sticking, then pour the pudding into the prepared bowl.
7. Allow the pudding to cool at room temperature for 10 minutes before covering with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
8. Refrigerate the pudding for at least 2 hours, or until fully set and chilled.

Zesty and vibrant, this Danish Red Berry Pudding offers a perfect balance of sweetness and tartness, with a silky texture that melts in your mouth. Serve it garnished with fresh mint leaves or a dollop of whipped cream for an elegant presentation.

Finnish Blueberry Pie

Venturing into the world of Scandinavian desserts, this Finnish Blueberry Pie offers a delightful blend of tart and sweet, encased in a buttery, flaky crust. Perfect for beginners, this recipe breaks down each step to ensure a flawless bake every time.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 4 cups fresh blueberries, rinsed and dried
• 1 tbsp lemon zest, finely grated
• 2 tbsp cornstarch
• 1/4 cup light brown sugar, packed
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
5. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for 30 minutes.
6. In another bowl, gently toss the fresh blueberries with lemon zest, cornstarch, and light brown sugar until evenly coated.
7. Roll out one dough disk on a floured surface to fit the pie dish. Transfer and press into the dish, trimming any excess.
8. Pour the blueberry mixture into the crust, spreading evenly.
9. Roll out the second dough disk and place over the filling. Seal and crimp the edges, then cut slits on top for venting.
10. Brush the top crust with the lightly beaten egg wash for a golden finish. Tip: For extra shine, sprinkle a pinch of granulated sugar on top before baking.
11. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

This Finnish Blueberry Pie emerges from the oven with a crisp, golden crust and a juicy, vibrant filling. Serve it warm with a scoop of vanilla ice cream for a contrasting temperature and texture, or enjoy it as is for a pure taste of summer.

Icelandic Hot Spring Rye Bread

Welcome to the unique world of Icelandic cuisine, where tradition meets simplicity in the most delightful ways. Today, we’re diving into the art of making Icelandic Hot Spring Rye Bread, a dense, sweet loaf that’s traditionally baked in the ground near geothermal springs. This methodical guide will walk you through each step to recreate this Nordic delicacy in your own kitchen.

Ingredients

• 2 cups dark rye flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/4 cup molasses
• 1 3/4 cups buttermilk, room temperature

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9×5 inch loaf pan.
2. In a large mixing bowl, whisk together the dark rye flour, all-purpose flour, baking soda, and sea salt until well combined.
3. Create a well in the center of the dry ingredients and pour in the molasses and buttermilk. Stir until the mixture forms a sticky dough. Tip: Avoid overmixing to ensure the bread remains tender.
4. Transfer the dough to the prepared loaf pan, smoothing the top with a spatula. Tip: For a traditional look, score the top lightly with a knife before baking.
5. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the bread with foil halfway through baking to prevent the top from burning.
6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kneading this bread is unnecessary, resulting in a uniquely dense yet moist texture with a deep, molasses-rich flavor. Serve thick slices with smoked salmon or a dollop of skyr for an authentic Icelandic experience.

Swedish Pea Soup

Warm up your kitchen with this comforting Swedish Pea Soup, a traditional dish that’s both hearty and straightforward to prepare. Perfect for beginners, this recipe walks you through each step to ensure a delicious result.

Ingredients

• 2 cups dried yellow peas, rinsed and drained
• 6 cups cold water
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tsp ground ginger
• 1 tsp ground allspice
• 1 bay leaf
• Salt, to season

Instructions

1. In a large pot, combine the dried yellow peas and cold water. Bring to a boil over high heat, then reduce to a simmer, skimming off any foam that rises to the surface.
2. Add the finely diced yellow onion, minced garlic, clarified butter, ground ginger, ground allspice, and bay leaf to the pot. Stir well to combine.
3. Simmer the soup uncovered for 1.5 to 2 hours, stirring occasionally, until the peas are completely soft and the soup has thickened. Tip: If the soup becomes too thick, add a little more water to reach your desired consistency.
4. Remove the bay leaf and season the soup with salt to taste. Tip: For a smoother texture, use an immersion blender to puree the soup to your liking.
5. Serve the soup hot, garnished with a drizzle of clarified butter and a sprinkle of ground allspice for an extra layer of flavor. Tip: Pair with crispbread or a dollop of sour cream for a traditional Swedish touch.

Mellow and velvety, this Swedish Pea Soup boasts a rich depth of flavor from the aromatic spices and clarified butter. Enjoy it as a cozy weeknight dinner or serve it at your next gathering for a taste of Scandinavian comfort.

Norwegian Fårikål

Unveiling the simplicity and heartiness of Norwegian Fårikål, this traditional dish is a celebration of minimal ingredients yielding maximum flavor. Perfect for beginners, it’s a straightforward recipe that teaches the beauty of slow cooking and layering flavors.

Ingredients

• 2 lbs lamb shoulder, bone-in, cut into 2-inch pieces
• 1 large head green cabbage, cored and cut into 8 wedges
• 1 tbsp whole black peppercorns
• 2 tsp kosher salt
• 4 cups cold water

Instructions

1. In a large pot, layer the lamb pieces and cabbage wedges alternately, starting and ending with lamb.
2. Sprinkle the kosher salt and whole black peppercorns evenly over the top layer of lamb.
3. Pour the cold water gently over the layers until just covered, ensuring not to disturb the seasoning.
4. Cover the pot with a tight-fitting lid and bring to a simmer over medium heat, about 10 minutes.
5. Reduce the heat to low and cook gently for 2 hours, checking occasionally to ensure a steady simmer.
6. After 2 hours, remove the lid and skim off any excess fat from the surface with a spoon.
7. Continue to cook, uncovered, for an additional 30 minutes to allow the flavors to concentrate.

Norwegian Fårikål emerges with tender lamb that falls off the bone and cabbage that’s melt-in-your-mouth soft, infused with a peppery warmth. Serve it in deep bowls with boiled potatoes on the side for a truly authentic experience.

Danish Apple Cake

Now, let’s embark on a culinary journey to create a delightful Danish Apple Cake, a perfect blend of sweet apples and tender cake that promises to be a hit at any gathering. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 cup whole milk
• 2 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1 tbsp granulated sugar (for sprinkling)
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined.
3. In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the pure vanilla extract until just combined.
6. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture, stirring until just combined after each addition.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Arrange the thinly sliced Granny Smith apples on top of the batter in a circular pattern.
9. Sprinkle the top with 1 tbsp granulated sugar and 1/2 tsp ground cinnamon.
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delight in the moist, tender crumb of this Danish Apple Cake, where the tartness of Granny Smith apples perfectly complements the sweet, cinnamon-kissed topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Finnish Salmon Soup

Venturing into the world of Nordic cuisine brings us to a comforting and hearty dish that’s perfect for any season. Finnish Salmon Soup, known for its creamy texture and rich flavors, is a straightforward recipe that yields impressive results, even for beginners.

Ingredients

• 1 lb fresh salmon fillet, skin removed and cut into 1-inch cubes
• 4 cups fish stock
• 2 cups heavy cream
• 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 large leek, white and light green parts only, thinly sliced
• 2 tbsp clarified butter
• 1 tsp white pepper, freshly ground
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers but does not smoke.
2. Add the sliced leek to the pot, sautéing for 3-4 minutes until translucent, stirring occasionally to prevent browning.
3. Pour in the fish stock and bring to a gentle boil over high heat, then reduce to a simmer.
4. Add the diced potatoes to the pot, simmering for 10 minutes until they are just tender when pierced with a fork.
5. Gently place the salmon cubes into the pot, cooking for 5 minutes until the salmon is opaque and flakes easily.
6. Stir in the heavy cream, white pepper, and sea salt, heating through for 2 minutes without boiling to maintain a smooth texture.
7. Remove the pot from heat and sprinkle with fresh dill before serving.

Finnish Salmon Soup boasts a velvety texture with the freshness of dill complementing the richness of the cream. Serve it with a slice of dark rye bread for a traditional Finnish experience or garnish with additional dill for a pop of color.

Icelandic Puffin

Zesty and unique, the Icelandic Puffin is a dish that transports your taste buds straight to the rugged coasts of Iceland. This recipe will guide you through preparing this delicacy with precision, ensuring a flavorful and authentic experience.

Ingredients

• 1 whole puffin, cleaned and plucked
• 2 cups of clarified butter
• 1 tbsp of coarse sea salt
• 1/2 cup of juniper berries, crushed
• 1 cup of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for roasting.
2. Rub the puffin inside and out with coarse sea salt, focusing on the skin to enhance flavor and texture.
3. Stuff the cavity of the puffin with crushed juniper berries and fresh thyme leaves, distributing evenly for maximum aroma.
4. Melt the clarified butter in a small saucepan over low heat, being careful not to let it brown.
5. Brush the puffin generously with the melted clarified butter, ensuring every part is coated to achieve a golden, crispy skin.
6. Place the puffin on a roasting rack in a preheated oven, roasting for 45 minutes or until the skin is crispy and the meat is tender.
7. Let the puffin rest for 10 minutes before carving to allow the juices to redistribute, ensuring moist and flavorful meat.

Golden and aromatic, the Icelandic Puffin offers a tender texture with a rich, gamey flavor that pairs beautifully with a side of roasted root vegetables. For an authentic Icelandic experience, serve it with a drizzle of the remaining clarified butter and a sprinkle of fresh thyme.

Conclusion

We hope this roundup of 20 Delicious Scandinavian Recipes has inspired you to explore the rich flavors of the North. From hearty breads to delicate pastries, there’s something for every home cook to try. Don’t forget to share your favorites in the comments and pin your must-make dishes on Pinterest. Happy cooking!