Ingredients

• Dark rye bread (rugbrød), butter
• Toppings: pickled herring, smoked salmon, boiled egg, roast beef, remoulade
• Red onion, capers, dill, cucumber, radish

Instructions

1. Slice rye bread, butter generously
2. Layer with chosen protein: herring with onion and dill, or salmon with capers, or egg with remoulade
3. Garnish with fresh dill, cucumber, radish. Keep each open face balanced and beautiful
4. Serve with aquavit or beer

Ingredients

• 1 lb salmon fillet (skin on), 1/2 cup salt, 1/2 cup sugar
• Fresh dill, 1 tbsp white pepper, optional aquavit

Instructions

1. Mix salt, sugar, pepper. Cover salmon with half the dill, pack salt-sugar mix on both sides
2. Wrap in plastic, weight down in fridge 48–72 hours. Flip after 24 h
3. Rinse, pat dry, slice thin. Serve with mustard-dill sauce, rye bread, capers

Ingredients

• 1 lb ground beef/pork mix, 1/4 cup breadcrumbs, 1/4 cup cream, 1 egg
• 1 small onion, nutmeg, allspice, salt, pepper
• Gravy: butter, flour, beef stock, cream, lingonberry jam

Instructions

1. Soak breadcrumbs in cream. Mix with meat, egg, grated onion, spices. Form small meatballs
2. Fry in butter until golden. Remove. Make gravy in same pan: flour, stock, cream
3. Return meatballs to gravy. Simmer 5 min. Serve with mashed potatoes and lingonberry

Ingredients

• Dough: rye and wheat flour, water, salt
• Filling: short-grain rice, milk, butter
• Egg butter: hard-boiled eggs, butter, salt

Instructions

1. Cook rice in milk until porridge-like. Cool. Make dough, roll thin ovals
2. Add rice filling, pinch edges into distinctive shape. Bake at 500°F 8–10 min
3. Brush with milk-butter mix while hot. Serve with egg butter

Ingredients

• Salmon and cod fillets, fish stock, cream, leek, carrot, potato
• Dill, white wine, salt, pepper

Instructions

1. Sauté leek, add stock, potato, carrot. Simmer until vegetables are tender
2. Add fish, cream, wine. Cook gently until fish flakes. Season with dill, salt, pepper
3. Serve with bread

Ingredients

• Milk, yeast, flour, sugar, butter, cardamom, salt
• Filling: butter, sugar, cinnamon. Pearl sugar for topping

Instructions

1. Make dough with milk, yeast, flour, sugar, butter, cardamom. Rise 1 hour
2. Roll out, spread butter, cinnamon-sugar. Roll, slice, shape into buns. Rise again
3. Brush with egg, sprinkle pearl sugar. Bake at 425°F 8–10 min. Cool, enjoy with coffee