How to make Spiced Herring – Kryddersild

My hometown, Stege, on the island, Møn in Denmark, was established around 1100 because of all the herring they were catching in the ocean surrounding the island.

When we had parties, and we were serving the Danish open-faced sandwiches, it was a tradition to always start with a herring sandwich. The first bite of the herring was usually followed by a small glass of snaps, and we would, of course,  say “skål”.


Mild Spiced Herring

  • 1 jar of herring (salt herring or herring in wine sauce)
  • 1/4 stick of cinnamon
  • 1 star anise
  • 2 cloves
  • 1 tsp cumin
  • 1/2 -1 tsp pepper
  • 1 tsp cardamom
  • 1 bayleaf


(you may want to increase spices according to your taste)

Rinse the herring under the faucet. Next, cook all the spices in approx. 1 cup of water for approx. 5 min., and let it cool down before you pour it over the herring pieces.

Leave the herring in the spices for approx. 2 days before you eat it.  Leave the herring in the refrigerator, and I  sugest you eat the herring within one week.

Herring Sandwich




Butter a slice of ryebread and place a hardcooked sliced egg on the bread. Add the herring as well as the capers, chives, and sliced onion.

Enjoy!

 

 

 
 

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Danish Wholegrain Rye Bread- Fuldkornsrugbrød

In Denmark, we eat dark sourdough rye bread as open-faced sandwiches with cold cuts, cheeses and other toppings at least once a day.  I grew up eating rye bread with our sandwiches every day for lunch. 

There are different variations of sourdough rye bread.  The following wholegrain rye bread recipe is a sourdough rye bread.  This recipe is fast and easy to make.  To give the bread extra flavor I sprinkled sunflower. I like the added extra flavor of sunflower seeds.  However, the sunflower seeds are optional too.

Below is my recipe of the Danish Wholegrain Rye Bread.
 See Karen Grete prepare this delicious 
Danish Wholegrain Rye Bread on our YouTube video

Ingredients:
Makes 1 bread

  • 2 cups  water
  • 1 cup wholewheat flour
  • 1 cup  rye flour
  • 1 cup chopped rye kernels
  • 1/2 cup sourdough
  • 1/2 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1 pkg yeast
  • 1 tbsp dark molasses
  • 1 tsp salt

Directions:

  1. Put the sunflower, flax seeds and rye kernels into a pot.  Add enough water to cover the mixture. Boil the mixture for approx. 5 min or until the grains are soft. 
  2. After the mixture has been cooking for 5 minutes, pour it into the mixing bowl, and let it cool down a little.  Add the rest of cold water into the mixture as it is cooling down.
  3. As soon as the mixture is finger warm add the salt, molasses, and 1 cup of the flour. Then mix the mixture.
  4. Next add 1/2 cup sourdough and 1 pkg of yeast into the bowl and mix it again.
  5. Finally add the last 1 cup of flour.  If it is too wet add a little more flour, so it can keep its shape. Mix the mixture for about 5 to 10 minutes.
  6. Spray the baking pan with oil and sprinkle with flour. 
  7. Pour in the dough and let it rise for 1-2 hours. 
  8. After the bread has risen slice the bread across. 
  9. Brush the bread with cold water and sprinkle it with sunflower seeds.  
  10. Bake the bread in the oven for approx. 1 hour 15 min at a degree of 375F.
  11. Take the bread out of the oven, remove it from the form and place it on a rack to cool down before you put it in a plastic bag or a bread box.
 

You might want to wait till the next day before you slice the bread.

As you can see in our YouTube video that I enjoyed the bread with just butter.  That is how good this recipe is!  Of course if you like to have a simple sandwich just with cold cuts or a delicious smørrebrød this bread is great for this too.  Be sure to check out our selection of smørrebrød to see the variety of possibilities.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Gravad Laks – Gravad Lax – A delicious Nordic Dill-cured Salmon Dish Recipe


Gravlax is a family favorite.  So surprisingly easy to make.  We are sure you will enjoy both making and eating it.  Perfect dish to make during the holidays!

Gravlax is a Nordic dish consisting of raw salmoncured in saltsugar, and dill.

Ingredients

  • 1 pounds fresh salmon, center cut
  • 1 large bunch of dill, plus 1/4 cup chopped dill for serving
  • 1/2 cup salt
  • 1/2 cup sugar
  • 2 tablespoons pepper
  • Optional: 1 tablespoon whole fennel seeds 
  • Pumpernickel bread, sourdough bread, or crisp bread  (knaekbroed) for serving
Mustard/Dill Sauce Ingredients

Capers, chopped onion, horseradish,lemon slices

Trivia: Did you know that during the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line?

Directions

  1. Cut the salmon in half crosswise and place half the fish skin side down in a deep dish.
  2. Wash and shake dry the dill shop it and place it on the fish.
  3. Combine the salt, sugar, crushed peppercorns in a small bowl and sprinkle it evenly over the piece of fish.
  4. Place the other half of salmon over the dill, skin side up.
  5. Cover the dish with aluminum foil or plastic wrap. Place something  heavy on top. Refrigerate the salmon for 2 and up to 3 days, turning it every day and basting it with the liquid that collects as well as the salt/sugar/pepper.
  6. Lay each piece of salmon flat on a cutting board, whip off the salt/sugar/pepper and dill, and sprinkle the top of the salmon with chopped fresh dill. 
  7. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.
  8. Serve with dark pumpernickel bread, crisp bread or sourdough bread and mustard sauce. You can also serve with chopped onion, horseradish and capers, if desired.

Trivia: Did you know that the Scandinavian word gravlax means buried salmon?

  • grav (or gravad)=grave 
  • lax (or laks)=salmon
  • Danish =Gravad laks
  • Norweigian=Gravlaks
  • Swedish=Gravlax
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

SMØRBRØD Norwegian Smoked Salmon, Shrimp & Caviar Open-Faced Sandwich – Røkt Laks, Reker og Kaviar

This delicious Norwegian Smoked Salmon (røkt laks) sandwich is great for either lunch or dinner. We added to this delicious sandwich an extra seafood (skaldyr) twist by adding shrimp (reker) and caviar (Kaviar) which makes it a delicious feast for the seafood lovers! To give the Norwegian salmon sandwich a little extra color and a yummy twist either dill or parsley can be used to garnish too. 

The open sandwich recipe below is a tall sandwich because of the layers of colorful toppings. The recipe is easy to create your own tall open sandwich. 
Below is a our recent YouTube video on how to make a SMØRBRØD open face  sandwich.

  

  Ingredients:

  • 1 slice of white bread (Italian or French)
  • butter (European-style butter is easier to spread)
  • 2 tablespoons of cream cheese 
  • 2 pieces of smoked salmon
  • 3 or 4 pieces of shrimp
  • 1 to 2 teaspoons of caviar
  • 1 large pieces Boston or Romaine lettuce leaves
  • chopped parsley or dill for taste & decoration 
  • 1 lemon wedge slice for garnish

Instruction:

Smoked Salmon Rolls:

  1. First spread cream cheese across two slices of smoked salmon.  
  2. Sprinkle chopped dill across the cream cheese.  
  3. Roll the cream cheese up into a roll.  
  4. Place the smoked salmon rolls onto a plate and put it in the refrigerator.  
  5. After an hour, take the plate out of the refrigerator.  Slice the rolls into 1/4 inch slices.  (See our video)


Open Sandwich:

  1. Before adding a topping, spread butter onto either a slice of French or Italian bread.  This protects the bread from moisture.
  2. Place a piece of either Boston or Romaine lettuce leaves on the bread. 
  3. Then, place 3 or pieces of shrimp one end of the white bread
  4. Next place 4 slices of the Norwegian smoked salmon rolls next to the shrimp on the bread. 
  5. Add one or two teaspoons of caviar over the shrimp 
  6. Garnish with a wedge of lemon and dill


Serve on plate with silverware.  It is a great sandwich for either lunch or dinner. 

If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!