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11/30/2007
Gravlax with Mustard-Dill Sauce
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
Issue #31
12/12/2007
Pickled Herring
A swedish feast would not be complete without pickled herring.
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
11/11/2009
Chocolate Truffles
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
Issue #125
12/28/2009
Gravlax
This satiny delicacy brings out the best in salmon. Continue...
Issue #112
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
05/03/2009
Three-Ginger Gingerbread
Ground, fresh and candied, ginger gives this cake wonderful aroma and spiciness.
Does Not Apply
Source: The Spice House
01/23/2007
Gravlax with Blinis (Cured Salmon with Thin Pancakes)
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, ­subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
Issue #3