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Narrow Results You've Selected: Scandinavian Remove all Source Saveur (56) All Recipes (1) Culinate (1) Just Hungry (1) Kutri's Kitchen (1) Show all... Los Angeles Times (1) Nami-Nami (1) Simply Recipes (1) The Spice House (1) Difficulty Easy (46) Medium (7) Main Ingredient Fish (15) Vegetables (11) Bread (8) Pork (7) Fruit (5) Show all... Potato (5) Wine (4) Eggs (3) Game (3) Nuts (3) Beef (2) Chocolate (2) Rice (2) Shellfish (2) Cheese (1) Lamb (1) Non-Alcoholic (1) Vodka (1) Whiskey & Bourbon (1) Course Dessert (19) Appetizers (14) Side Dish (11) Main Course (8) Beverages (6) Show all... Breakfast/Brunch (4) Sandwich (4) Bread (3) Soups & Stews (3) Condiments and Sauces (1) Salad (1) Season Winter (35) Fall (11) Spring (5) Summer (5) Occasion Christmas (34) Cocktail Party (4) Backyard BBQ (1) Birthday (1) Easter (1) Show all... Thanksgiving (1) Technique Bake (19) Chill (8) Fry (5) No Cook (5) Saute (5) Show all... Stew (3) Roast (2) Brine (1) Marinate (1) Slow Cook (1) Topic Recipe (64) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Scandinavian"; var omni_prop8 = "Cuisine:Scandinavian"; var omni_pageName="saveur:"+omni_prop12; 11/11/2009 Swedish Fruitcake The Swedish name translates as fruitcake, but this light cake is only distantly related to the dense, sticky fruitcakes familiar to many Americans. Issue #125 11/11/2009 Chocolate Truffles These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate. Issue #125 01/02/2009 Swedish Venison Burgers Loaded with capers, pickles and beets, this recipe is a Swedish classic. Issue #117 12/28/2009 Gravlax This satiny delicacy brings out the best in salmon. Continue... Issue #112 05/08/2008 Mustard–Dill Sauce (Gravlaxsås) This is the perfect partner to gravlax. Issue #112 02/13/2007 Cucumber-Wrapped Croutons with Cauliflower Mousseline and Lobster From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat. Issue #81 10/05/2005 Pork Tenderloin with Caramelized Onions This popular Sunday dish is made from the most sought-after cut of pork. Issue #53 10/23/2000 Pickled Herring Use salted (brine-packed) herring filets for this recipe. Issue #35 10/23/2000 Clove Herring Open-Faced Sandwiches We love this herring in sandwich form, but Copenhagen's Gammel Strand restaurant usually serves the bread and butter on the side. Issue #35 10/23/2000 Curry Herring Open-Faced Sandwiches This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen. Issue #35 11/30/2007 Gravlax with Mustard-Dill Sauce A simple Scandinavian classic, this appetizer is the perfect start to your holiday party. Issue #31 10/25/2012 Rösti (Swiss Hash Browns) If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried. Issue #24 12/12/2007 Pickled Herring A swedish feast would not be complete without pickled herring. Issue #23 12/12/2007 Mustard Herring This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York. Issue #23 12/12/2007 Beet and Herring Salad Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us. Issue #23 12/12/2007 Jansson's Temptation This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly. Issue #23 12/12/2007 Venison Terrine with Red Currant Sauce While visiting Sweden we were served this traditional-style terrine. Issue #23 12/12/2007 Swedish Meatballs These delicate meatballs, far from the American idea of "Swedish meatballs". Issue #23 12/12/2007 Mustard-Glazed Christmas Ham This is how the Swedes do Christmas ham. Issue #23 12/12/2007 Rice Pudding Lighter than most rice puddings, and not as sweet, this Swedish specialty is eaten both as a dessert and as a breakfast food. Issue #23 « Previous 1 2 3 4 Next »