A recent revelation brought to light a shared love affair among my colleagues in the test kitchen: a passion for all things Scandinavian. Whether it’s taking trips to Denmark or Sweden, or simply visiting Scandi bakeries and restaurants nearby, we all have a deep appreciation for this cuisine. One particular food that has captured our hearts is Swedish cod’s roe, which we love to pipe onto rye crackers. It may seem strange to adore a food that comes out of a tube like toothpaste, but it has inspired the entire column I’m writing today. While squeezy tubes are welcome, they are not essential.
Now let’s move on to the recipes! First up is a beetroot soup with quick-pickled celery. This is a fairly traditional Scandinavian beetroot soup, but with a twist – we’re using coriander seeds instead of caraway seeds. Top it off with a quick celery pickle and a dollop of soured cream for added richness. Don’t be shy with the black pepper – it adds a wonderful warmth and kick to the dish.
For the “Salmony” potato salad, we’re taking inspiration from a favorite test kitchen snack that involves mustard and Swedish cod’s roe. We’ve added our own twist by using pickled mustard seeds and crisp onions. Feel free to use store-bought fried onions if you prefer. This dish is sure to impress!
Last but not least, we have pistachio and lime kransekakestenger cookies. These cookies are inspired by kransekage, a traditional celebratory tower of marzipan cake. We’ve transformed it into a smaller, cookie version that can be enjoyed any time. Drizzle a little dark chocolate on top to balance out the sweetness and enhance the chewy texture. You can even freeze the cookies ahead of time and bake them straight from the freezer for a quick treat.
We hope you enjoy these delectable Scandinavian recipes! Don’t forget to share your creations on social media. Happy cooking!
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