Scandinavian Recipes

Scandinavian cuisine is the shared name of four countries (Sweden, Norway, Denmark, Finland) that have in common the four-season discipline of the northern latitude, the seafood of the cold Atlantic and Baltic, and the fruit and vegetables that ripen in the short summer light. Tatonia has dozens of Scandinavian recipes; gravlax (the Scandinavian salmon), Swedish meatballs (köttbullar), kanelbullar (cinnamon buns), smørrebrød (the Danish open sandwich), aebleskiver, lussekatter (lussecat buns), karjalanpiirakka (Karelian pies), Norwegian smoked salmon, herring marinade, and Danish salmon cakes (fiskefrikadeller) lead the way. The New Nordic Cuisine manifesto was signed in 2004 in Copenhagen; the 12 Nordic Council rules: local, seasonal, clean, healthy, sustainable, and purified. René Redzepi's restaurant Noma (Copenhagen) is the symbol of this manifesto and has been named the world's 'Best Restaurant' five times (2010 to 2014, and 2021). Lagom (the Swedish philosophy of sufficiency) is reflected at the table too: neither too little nor too much, in tune with the season and the region. Kanelbullar Day is an official day in Sweden on 4 October; the classic recipe is a swirled dough of cardamom, cinnamon, brown sugar, and butter. The concept of hyggekrog (the Danish cozy corner) is intertwined with food; an evening fika or a hyggelig coffee setting is completed with kanelbullar. Smørrebrød is a careful, single-layer arrangement on rye bread (herring with capers and onion, or shrimp with parsley and cold potato are classic combinations). This page offers a broad Scandinavian repertoire, from light fish and bread snacks to the classic Swedish meatball, cinnamon buns, and warm drinks.