Tortiglioni with Tiny Shrimp and Smoked Salmon
This little dish was if memory serves me right was introduced by Wolfgang Puck at Spago, way back in the early 90’s. He was of course the guy who introduced smoked salmon on pizza! There are some horrible versions of this recipe and I think I have been served many of them.
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Veal à la Wallenberg
Wallenbergare can be found on some of the most expensive menus in Sweden. This is a luxury dish for most of us over 40. I think people from the US or other places might see this as just another burger – take my word for it isn’t,
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Sweet & Sour Pickled Cucumber
This is typically Nordic and there are several variations of this. This one is super easy and very fast. It can be served with almost any poached fatty fish, smoked fish, cold meats and fish, some recipes for roast lamb or meat pates.
It’s purpose is to lighten other foods that are rich and fatty much like cornichons do with pate’s.
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Black or Red Currant Jelly
For spreading on toast, scones or in stews and sauces. I don’t personally use this for eating, I find it invaluable as a condiment and use it in stews and sauces. It’s particularly useful when cooking game or wild fowl. In the Nordic region it’s often served with roasted game.
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Mackerel with Horseradish Cream
Another very quick and easy canape. Everything you need can be bought in almost any supermarket.
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Originally a rather pretentious housewife’s idea of something chic to serve with drinks back in the 50’s. This recipe has survived into the new century, and I am grateful that it has!
This recipe will produce super yummy cinnamon buns – these are wonderful, moist sticky. I make these often and they don’t hang around long. Truly worth the effort.
