Tag Archives: Salmon

Danish Salmon Tartare

This classic Danish dish is a healthy way to kick off the new year. It feels decadent and celebratory, but is actually packed with good for you omega 3 fatty acids, protein, and vitamin C. Be sure to choose wild salmon when shopping for this recipe. Farm raised salmon doesn’t contain the same ratio of beneficial omegas as its wild counterpart. You can also serve this with thinly sliced cucumbers in place of chips. For a dairy free version, simply omit the sour cream- it will still taste delicious!

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

{Devil Gourmet FoodStyle Feature} The New Nordic

Smörgås with Sour Cream, New Potatoes, Herring, and Chives.

Smörgås with Sour Cream, New Potatoes, Herring, and Chives.

If your understanding of Scandinavian food consists of memories of the Swedish Chef on The Muppet Show, and/or the food served at IKEA (including those unfortunate horsemeat headlines), I urge you to take another look.  New Nordic cuisine has earned its place of prominence right alongside classic French, Italian, and Spanish cooking in some of the most acclaimed kitchens around the world.

The world’s best restaurant three years running is not here in New York, but in Copenhagen. Chefs Rene Redzepi and Claus Meyer started the restaurant Noma with this New Nordic philosophy in 2004, and in the years since, the movement has become the toast of the culinary world.

Smörgås with Horseradish Cream, Gravlax, Butter Lettuce, Tomatoes, and Cucumbers.

Smörgås with Horseradish Cream, Gravlax, Butter Lettuce, Tomatoes, and Cucumbers.

While a trip to Noma might not be in the cards, New York City is stacked with ample New Nordic restaurants. Aquavit is the obvious choice, and the food there is perfection, but at a hefty cost. For a fantastic meal that won’t break the bank, Smörgås fits the bill. They have three locations in the city (Wall Street, West Village, and the Scandinavia House) and source their produce from their own eco farm upstate, Blenheim Hill Farm. Another smart pick is ACME, featuring locally sourced, seasonal produce with a Nordic flair.

How To Cook It

You can create some of your own New Nordic classics at home,  Let’s break out of Swedish meatball box! Scandinavian food usually doesn’t require many special ingredients, tools, or culinary prowess; the food is simple and speaks for itself.

Homemade Gravlax: Get a portion (about 1 lb.) of really fresh quality salmon from your fish monger and place it in a shallow pan. Cover it on both sides with a mixture of 3 tablespoons salt, 2 tablespoons brown sugar, 1 tablespoon pepper, 4 tablespoons fresh minced dill, and 2 tablespoons Aquavit. Wrap tightly with plastic wrap, and weigh the salmon down with a heavy can. Leave in the fridge for 3-4 days, turning the salmon over once per day. When its done, rinse under cold water, slice thinly, and serve with sour cream, dark bread, and fresh dill.

Open-Faced Smörgås: You can layer all manner of things on this classic Scandinavian sandwich. Use a hearty, darker bread as your base layer. Start with a horseradish cream (grated horseradish mixed with sour cream) and layer with sliced cucumbers, gravlax or smoked salmon, caviar, hard boiled eggs, shrimp, herring (if you’re brave), get creative!


Read the full article on Devil Gourmet.

Quick Buckwheat Blinis with Lemon Crème Fraîche & Smoked Salmon

Buckwheat Blinis

When you’ve got a crowd coming over for a holiday {let’s say Easter} you want to pull out more than the usual chips and dip. These quick buckwheat blinis are really no more than glorified pancakes- yet they add a heavy dose of panache to any get together you make them for. They’re also delicious- both sweet and savory, with crème fraîche and smoked salmon as the perfect accompaniments. You could also top these with caviar if you’re feeling extra fancy, or serve up the leftovers warm the next day with bacon and syrup for a spin on regular pancakes. However you serve them- these are sure to hit the spot this spring.


  • 3/4 Cup Buckwheat Flour
  • 3/4 Cup All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Large Egg
  • 1 1/2 Cups Milk (Use whole or part skim)
  • 1 Tablespoon butter, melted and cooled
  • 4 tablespoons butter, for cooking the blinis
  • 1 cup crème fraîche
  • 1 tablespoon lemon juice
  • 1 package smoked salmon
  • In a blender, combine the egg, milk, and melted and cooled butter. Once combined, add the buckwheat and all-purpose flour, baking soda, salt, and sugar. Blend on low for a few seconds, then scrape down the sides of the blender and blend for a few more seconds until everything is smooth and combined.
  • Heat a skillet over medium heat with 1/2 tablespoon of the butter. Using two spoons, drop each blini onto the pan (about 1 tablespoon worth of batter for each) and cook on one side until tiny bubbles form (just like when making pancakes). Flip and cook on the other side until puffy and golden brown.
  • Keep the blinis warm in the oven (set to 200 degrees). When you’ve cooked all the blinis, arrange them on a platter and top each one with a dollop of the crème fraîche whisked with the lemon juice, and a torn piece of smoked salmon. {You can also put the salmon first and the creme fraiche second, it deosn’t matter}. Sprinkle everything with a bit of salt and pepper and serve.

View the full post on Bachelor Kitchen.