Typical Nordic Recipes

Introduction

The Nordic Countries —Denmark, Finland, Iceland, Norway, and Sweden—are known for their cold climates, coastal waters, and stunning landscapes, from forests to lakes to mountains. The traditional dishes in these regions vary based on unique geographical features, but they all center around seafood, game meat, and produce suited to their cold climates.

Recently, a new movement called the "New Nordic Cuisine" has taken hold in these countries. This movement focuses on using high quality, seasonal, and local ingredients that are produced in ways that respect the environment and, in the case of meat and fish, that are both sustainable and humane. The movement also welcomes new takes on traditional dishes, as well as the creation of fusion foods that combine Nordic foods with elements from other cultures and cuisines.¹

Typical Ingredients

Fish, whether fresh, salted, smoked, or pickled, is a mainstay of Nordic cuisine.

Herring, cod, salmon, and sprats are common. Game meat is also popular in Nordic countries, including venison, boar, moose, rabbit, reindeer, quail, and pheasant.¹

Staple produce in Nordic cuisine includes wild mushrooms, lingonberries (often made into lingonberry jam), gooseberries, strawberries, root vegetables (beets, rutabagas, onions, parsnips), potatoes, and cabbage.² Dill, chives, fennel, caraway, cardamom, and juniper berries are common herbs and spices. Vinegar, sour cream, horseradish, yogurt, and various cheeses also find their way into many Nordic dishes. ²^,³

Crisp bread, rye bread, and dark multi-grain "black bread" are eaten as part of the well-known smorgasbord (more or less open-faced sandwiches).