It’s not a Dagwood, and it’s not a version of anything American.
It’s a giant party sandwich.
Easter and MidSommer would be the times parties are held in Scandinavia. Haven’t you had asparagus at Easter? I know I have.
Here are American-style sandwich cakes
Of course other Scandinavian countries would have a version.
Kind of like how Americans have a version of a something Canadian like Apple Pie.
It’s asparagus season in Michigan and Ontario, and I like asparagus, that’s why I posted the link.
Avocado on rye – instead of on the ubiquitous Instagram toast – is a Scandi touch. The love of avocado seems to have exploded around the world. Here is a slightly upscaled version that I love to make on late weekend mornings—call it breakfast, call...
Est. reading time: 1 minute
I will make this tomorrow.
Beetroot salad is often served as a side dish, especially on smörgåsbord. A stunning ruby color and sweet yet slightly acidic taste make it irresistible.
Est. reading time: 4 minutes
Caramelized potatoes in Denmark and Iceland
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Fisklummur, from Magnus Nilsson’s The Nordic Baking Book . While the literal translation of Fisklummur is “Fish Pancake”, this is more a traditional fish cake (as we know it in the US).
Fish (here tinned salmon), onions, potatoes, an egg, a bit of cake flour, salt, pepper, and (my addition) a spoonful of potato starch.
Tasty and toothsome.
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