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.
3 Likes
Danish meatballs, otherwise known as frikadeller, is a beloved national dish. Frikadeller is not a Danish invention. They are found in food cultures all over the world and are also known as köfte, kebab, or köttbullar. This dish is so common in...
The following recipe contains dried thyme.https://skandibaking.com/wprm_print/frikadeller-danish-meatballs
