"same method of curing can be employed for any fatty fish, but salmon is the most commonly used. Gravlax can be cured with salt, dill, and beetroot, and it is often eaten on rye bread. Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by ""hovmästarsås"" (literally ""maitre d'hôtel sauce"", also known in Sweden as ""gravlaxsås"" and in Denmark as ""rævesovs"", literally ""fox sauce""), a dill and mustard sauce, either on bread or with boiled potatoes. During the"
"served with cream or ice cream. They are often used on top of ""viili"" and other yogurt-type dishes. Lakes and rivers in Finland and the Baltic Sea provide many opportunities for fishing and fish has always been an important protein source. Numerous methods of preparing fish are used, including frying, boiling, drying, salting, fermenting, cold smoking or simply slicing sea fish and eating it raw. Salmon is a popular choice, both as ""kylmäsavustettu lohi"": cold smoked salmon, lox, or served raw with lemon juice as graavilohi (""gravlax in Swedish""). It is common to smoke any types of fish, like salmon,"
"called ""graving,"" literally burying, a curing method where salt and sugar is used as curing agents. Although salmon or trout are the most used fish for this method, other fish and meat also get a treatment similar to gravlaks. Sandefjordsmør - a traditional butter and cream sauce typically seen fish dishes, garnished with fresh dill and peppercorn. This sauce originated from Sandefjord, a coastal city near Oslo, in 1959 by the Park Hotel. Gravlaks - sweet and salty cured salmon: a filleted side of salmon or trout that has been frozen for at least 24 hours to kill off parasites,"
"traditional salmon product is ""gravlaks"", (literally ""buried salmon""). Traditionally, gravlaks would be cured for 24 hours in a mix of sugar and salt and herbs (dill). The salmon may then be frozen or kept in a chilled area. Since grav means ""buried"" it is a common misunderstanding that the salmon is buried in the ground, (similar to how rakfisk is still prepared). This was the case in the medieval ages because the fermenting process was important, however, this is not the case today. Gravlaks is often sold under more sales-friendly names internationally. A more peculiar Norwegian fish dish is ""Rakfisk"","
"The dishes include local and family specialties. The first course would typically be a variety of fish, particularly pickled herring and lox (gravlax). It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon and crab canapés, accompanied by sauces and dips. The second course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (""julskinka"")"
"and is curiously rare in the other Azorean Islands. In Sweden, dill is a common spice or herb. The top of fully grown dill is called ""krondill"" (English: Crown dill); this is used when cooking crayfish. The ""krondill"" is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is stored in refrigerator for at least 24 hours before eating (with toasted bread and butter). ""Krondill"" is also used for cucumber pickles. Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic vinegar (not made"
"dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called ""kräftskiva"", during the fishing season in August. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant. While most Americans eat them warm, the Swedes and Finns normally eat them cold. One traditional Swedish and Finnish practice is to eat crayfish with a vodka or akvavit chaser. The catch of domestic freshwater crayfish, ""Astacus astacus"", and even of a transplanted American species, ""Pacifastacus leniusculus"", is very limited, and to satisfy demand, the majority of"
"all common. ""Barkis"" or ""bergis"" is a localised version of ""challah"" usually made without eggs and at first only available in Stockholm and Göteborg where Jews first settled but now available elsewhere. A limited range of fish and other seafood is an important part of the Swedish cuisine. Farmed salmon from Norway has become increasingly popular. And pickled, sweetened herring, ""inlagd sill"", is the most traditional of Swedish appetizers. Shrimp and lobster are specialties of the Skagerrak coast. There is also the fermented Baltic herring that with its pungent aroma is both loved and hated ‒ in Swedish: ""surströmming"". Common"
"dried dill leaves (sometimes called ""dill weed"" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months. Dill oil is extracted from the leaves, stems and seeds"
"and butternut squash. A gratin with potatoes, onions, and preserved fish is a traditional Swedish dish, where it is known as ""Janssons frestelse"" (""Jansson's Temptation"") and is similar to a French dish of potatoes with anchovies. The use of sauces, béchamel sauce and mornay sauce being the most widely used, is common in the preparation of gratinéed vegetable dishes, as well as many other gratin dishes. Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually"
"Lox Lox is a fillet of brined salmon. Lox is one type of salmon product served on a bagel with cream cheese, and is usually garnished with tomato, sliced onion, cucumbers, and sometimes capers. The other type of salmon product is smoked salmon. The American English word ""lox"" is derived from the Yiddish word for salmon, לאַקס ""laks"" (cf. German ""Lachs"", Swedish ""Lax""), which ultimately derives from the Germanic word for salmon, ""*laks-"". The word ""lox"" has cognates in numerous Germanic languages. For example, cured salmon in Scotland and Scandinavian countries is known by different versions of the name Gravlax"
"since antiquity. In all the Spanish coastal regions, sea urchin roe is considered a delicacy and consumed raw. Smoked and salted cod roe paste, commonly served as sandwich topping is popular in Sweden. The most famous brand is Kalles kaviar. Lightly salted roe of the vendace is called Löjrom in Swedish. It is naturally orange in colour. The most sought after type is Kalix Löjrom from Kalix in the northern Baltic sea. Most Löjrom consumed in Sweden is however imported frozen from North America. Stenbitsrom, the roe of lumpfish is naturally a bleak unappetizing gray, but is coloured black (to"
"product. The sugar is hydrophilic, and also adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon. Table salt (iodized salt) is not used in any of these methods, as the iodine can impart a dark color and bitter taste to the fish. Indian hard smoked salmon is first kippered with salt, sugar and spices and then smoked until hard and jerky-like. See cured salmon. The Scandinavian dish gravlax is cured, but is not smoked. In British Columbia, canning salmon can be traced back to Alexander Loggie"
"the chanterelle, and considered almost as delicious, is the porcini mushroom, or ""karljohansvamp"", named after Charles XIV John (Karl XIV Johan) who introduced its use as food. In August, at the traditional feast known as ""kräftskiva"", crayfish party, Swedes eat large amounts of crayfish, boiled and then marinated in a broth with salt, a little bit of sugar, and a large amount of dill weed. Some Swedish dishes are: Meals consists of breakfast in the early morning (""frukost""), a light lunch before noon (""lunch""), and a heavy dinner (""middag"") around six or seven in the evening. It is also common"
"Akvavit Akvavit or aquavit (; also akevitt in Norwegian) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain and potatoes, and is flavoured with a variety of herbs. Akvavit is also popular in Germany and the American Midwest. Akvavit gets its distinctive flavour from spices and herbs, and the dominant flavour must (according to the European Union) come from a distillate of caraway and/or dill seed. It typically contains 40% alcohol by volume or 80 proof (U.S.) The EU has established a minimum of 37.5%"
"Gremolata Gremolata or gremolada ( or ) is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ""ossobuco alla milanese"". Gremolata is also used as a garnish. ""Gremolata"" usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga)."
"Gremolata Gremolata or gremolada ( or ) is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ""ossobuco alla milanese"". Gremolata is also used as a garnish. ""Gremolata"" usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga)."
"is often thickened with rice, or by soaking barley in the water overnight so that the starches leach into the water. Because the majority of Greenland is covered by permanent glaciers, the sea is the source for most food. Seafood dishes include various fishes (often smoked), mussels, and shrimp. ""Ammassat"" or capelin, a fish in the salmon family is commonly eaten and can easily be dried. Atlantic halibut, redfish, deepwater redfish, Greenland halibut, and lumpfish are fished from the west coast, as are Greenland cod (""Gadus ogac"") and shorthorn sculpin (""Myoxocephalus scorpius""), but these two are eaten only as a"
"vinegar (not made of wine and as clear as water), sugar and the top of dill plants, known as ""krondill"" (English: crown dill) and ""a little"" salt. In Sweden this is known as ""Ättiksgurka"" (English: vinegar cucumber) and has a crispy sweet and sour taste. Further north in Sweden some of the acidic vinegar and all the sugar are replaced with more salt. This is known as ""saltgurka"". Both ""ättiksgurka"" and ""saltgurka"" are used as a minor part of certain dishes. Kool-Aid pickles or ""koolickles"", enjoyed by children in parts of the Southern United States, are created by soaking dill"
"for about one hour. The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats (""Sprattus sprattus"") pickled in sugar, salt and spices have been known in Sweden as ""ansjovis"" since the middle of the 19th century, while true anchovies (""Engraulis encrasicolus"") are sold in Sweden as ""sardeller"" (sardelles). Also, small herrings (""Clupea harengus"") may be used instead of sprats. It has often been claimed that the name originated with the opera singer Pelle Janzon (1844–89), remembered as a gourmand. However, another claim for the origin of the name has been made by Gunnar"
"States), Clare Island Organic Salmon (from Ireland), Donegal Silver Salmon (from Ireland), Kendall Brook (salmon), Kritsen (smoked, in France), La Couronne (smoked, in Belgium), Pieters (distribution), Sterling White Halibut (from Norway), Xalar (salmon oil from Norway). In Norway, in addition to the corporate headquarters in Bergen and sales offices, Marine Harvest operates about 100 seawater sites along the coast. These are supplemented with 28 fresh water sites, two broodstock plants (in Bjugn and Askøy), two hatcheries (in Øygarden and Rørvik) and four processing plants in (Eggesbønes, Herøy and Ryfisk and Ulvan). Production is centred around atlantic salmon, but also includes"
"hundreds of years old, others perhaps a century or less, are still a very important part of Swedish everyday meals, in spite of the fact that modern day Swedish cuisine adopts many international dishes. Internationally, the most renowned Swedish culinary tradition is the ""smörgåsbord"" and, at Christmas, the ""julbord"", including well known Swedish dishes such as ""gravlax"" and meatballs. In Sweden, traditionally, Thursday has been ""soup day"" because the maids had half the day off and soup was easy to prepare in advance. One of the most traditional Swedish soups, ""ärtsoppa"" is still served in many restaurants and households every"
"salmon, eaten with boiled potatoes or crisp bread. The second is cold cuts of meat, with the Christmas ham being the most important. Sausages, head cheese and leverpastej are also common, eaten with boiled potatoes or on crisp bread. The third course consists of warm dishes such as meatballs, small fried sausages and Janssons frestelse. Lutfisk is sometimes served with the third course or as a fourth course. Finally, a dessert of Ris à lá Malta (Risalamande, rice pudding) is served with cherry sauce or strawberry sauce, with a whole almond hidden inside. The finder of the almond is expected"
"or flavour tea. Carl von Linné considered the Arctic raspberry – ""åkerbär"" in Swedish – a great delicacy in his ""Flora Lapponica"" (1737). Also used in ""Smirnoff"" Ice and North, and Lignell & Piispanen's Mesimarjalikööri, and Wine fruit of Arctic RaspBerry (Central Arctic in Adub). Arctic raspberry is the provincial plant of the Norrbotten province of northern Sweden. Rubus arcticus Rubus arcticus, the Arctic bramble or Arctic raspberry, is a species of slow-growing bramble belonging to the rose family, found in arctic and alpine regions in the Northern Hemisphere. Its dark red fruit is considered a delicacy. In the Pacific"
"be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews. In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavored cooking water is often retained for soup, or as an addition to gravy. Swede is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish stew as eaten in England. Swede is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the pasty originating in"
"vendace roe and the grains have a mild taste. Kalix Löjrom is often served at royal dinners and it is common on the Nobel prize banquets. Kalix Löjrom means literally ""Kalix vendace roe"". It is marketed as """"Caviar of Kalix"""". Kalix Löjrom Kalix Löjrom is the designation of the roe of the small salmonid fish species vendace (""Coregonus albula""), harvested specifically from the Bothnian Bay archipelago of the Baltic Sea in northern Sweden. Since 2010 it has a status of Protected Designation of Origin (PDO) issued by the European Union, and is the only Swedish product with the PDO status."
"or gravad laks. (""lax"" or ""laks"" means ""salmon"" in the Scandinavian languages.) Other similar brined and smoked fish products are also popular in delis and fish stores, particularly in Chicago and the New York City boroughs, such as chubs, sable (smoked cod), smoked sturgeon, smoked whitefish, and kippered herring. Lox Lox is a fillet of brined salmon. Lox is one type of salmon product served on a bagel with cream cheese, and is usually garnished with tomato, sliced onion, cucumbers, and sometimes capers. The other type of salmon product is smoked salmon. The American English word ""lox"" is derived from"
"have a wide variety of culinary uses, such as in traditional dishes in France, Sweden, and elsewhere. In his 1806 book ""Attempt at a Flora"" (""Försök til en flora""), Retzius describes how chives are used with pancakes, soups, fish, and sandwiches. They are also an ingredient of the ""gräddfil"" sauce with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes. In Poland and Germany, chives are served with quark cheese. Chives are one of the ""fines herbes"" of French cuisine, the others being tarragon, chervil and parsley. Chives can be found"
"lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, and geitost, or ""old"" cheese (gammelost). It is sometimes eaten with meatballs, which is not traditional in Scandinavia. Side dishes vary greatly from family to family and region to region, and can be a source of jovial contention when eaters of different ""traditions"" of lutefisk dine together. Today, akvavit and beer often accompany the meal due to its use at festive and ceremonial occasions. Lutefisk prepared from cod is somewhat notorious – even in Scandinavia – for its intensely offensive odor. Conversely, lutefisk prepared from pollock or haddock emits"
"agent Elke Hubsch. Torvald Utne says that the name means ""temptation."" Janssons frestelse Janssons frestelse (, ""Jansson's temptation"") is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish Christmas dinner table, but can be eaten on other occasions such as Easter. The dish is also common in Finland as ""Janssoninkiusaus"". The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost"
"Lanttulaatikko Lanttulaatikko or swede casserole is a swede (rutabaga) casserole that is a traditional Christmas dish of Finland. It is usually served with a few other casseroles at the Christmas table as a side dish to ham, fish or other meats. Traditional ""lanttulaatikko"" is made of boiled and mashed swedes sweetened and enriched with a mixture of bread crumbs, egg, cream, treacle, butter, and seasoned with salt and various spices (such as ginger, cinnamon and nutmeg). This mixture is placed in a roasting dish, often with a decorative pattern forked over it (or topped with more bread crumbs). It is"
"In Hungarian cuisine, traditional """"Gulyásleves"""" (literally """"goulash soup""""), """"bográcsgulyás"""", pörkölt, and paprikás were thick stews made by cattle herders and stockmen. Garlic, caraway seed, bell pepper, and wine are optional. These dishes can be made as soups rather than stews. Excepting paprikás, the Hungarian stews do not rely on a flour or roux for thickening. Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the twentieth century. Goulash is as well a fundamental part of Slovak cuisine, where is prepared in several different tastes too,"
"lemon zest creates gremolata, a traditional garnish for braised lamb shanks. Anchovy is a common addition in Provençal cooking. A small amount of olive oil is often added to persillade to make it easier to work with. Persillade Persillade () is a sauce or seasoning mixture of parsley () chopped together with seasonings including garlic, herbs, oil, and vinegar. In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow; but when it is added at the end of"