• The Easiest Gravlax

    The cure begins by tucking the salmon into a blanket of sugar, salt, and dill. By the time the ingredients are fully applied, there’s no trace of the fish. The vibrant red of the sockeye is buried—as its name gravlax…

  • Scandi-Style Salmon Burger in The Norwegian American

    A taste for the sea must run in my blood. Wild salmon grilled, cured, or smoked; oily silver-blue mackerel salted and grilled; humble cod, elegant with its understated opaque white flakes–these are foods my kitchen knows well. Most of the time…

  • Smoked Mackerel Spread

    Smoked Mackerel and Dill Spread

    Over Mother’s Day weekend I sat on the porch with Mom, embracing the fresh air of spring with a glass of gentle white wine and this Scandi-worthy appetizer. The dish took a matter of minutes to prepare yet was something…

  • New Potatoes and Chanterelles with Lemon and Dill

    As a Seattle-born Norwegian-American, a woman once removed from the country of her father, my way back to my heritage has been through its food. I’ve always loved being Norwegian. Dressing up in a child-sized bunad for Syttende Mai parades…

  • Plums with Blue Cheese, Walnuts, and Crispbread

    Circles of rye crisp roughly broken, sweet-tart plums and pluots oozing pink juices, creamy blue cheese releasing its pungent aroma from where it sits on a platter–these are the makings of a summer appetizer that came together the other day…

  • Sweet-and-Sour Cucumber Salad

    Cucumber Salad for Your Scandinavian Midsummer Menu

    In the beginning of my career as a journalist, I was paying my dues as a television news writer working in the middle of the night to prepare the morning newscast. Back then I would pull into the parking lot…

  • Dill Sauce

    Dill in Scandinavian Cooking

    When it comes to understanding Scandinavian cuisine, I’ve had to take a few steps back from my own experience and look at how the dishes and desserts I grew up eating fit within the culinary traditions of a people and…