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Norse-Viking Traditional Recipes




2 lbs top round of beef cubed

1/2 lb. salt pork

4 potatoes

3 onions

2 Tbsp. flour

2 carrots

1-cup water


Cook beef, onions and salt pork in water for 1 1/2 hours.  Add potatoes and carrots, chopped fine and cook 1/2 hour more.  Add paste of flour and water to thicken and remove salt pork before serving.





Stuffed Cabbage-Norwegian Style



1 medium head cabbage

1 lb ground beef

1 Tbsp. chopped onion

1 tsp. salt

Hot pepper sauce

2 8-oz. cans tomato sauce

1/4 tsp caraway seeds



Trim off outside leaves of cabbage.  Cook cabbage in boiling, salted water for about 45 min. or until cabbage is almost tender.  Remove cabbage from hot water; drain.  Reserve 1/4 cup cabbage water.  Core cabbage; make cavity through cabbage head.  Blend beef, onion, salt, and dash hot pepper sauce and add two Tbsp tomato sauce.  Stuff mixture into the cabbage.  Place in deep pot; pour over remaining tomato sauce and cabbage water.  Sprinkle with caraway seeds and a dash of hot pepper sauce.  Cover, and cook about one hour.  Remove from heat & serve.





Orange Chicken


1/2-cup butter

1 Lg. chicken breast, split

3 Tbsp. Flour

1/4-cup sugar

1/2 tsp. salt

1/4 tsp. prepared mustard

1/4 tsp. cinnamon

1 Whole orange

1 1/2 cups of orange juice


Melt butter, add chicken and brown all over then remove.  Add flour, sugar, salt, mustard, & cinnamon to drippings and stir to smooth paste.  Gradually add orange juice until mixture boils.  Add chicken, cover and simmer 30 min.  Grate 1 tbsp. orange peel, cut off membrane and cut out sections.  Sprinkle peel and sections over chicken and cook 5 minutes longer.





Smorgasbrod Meatballs


2 lb. ground chuck

1/2 lb. pork (or equal parts veal, beef & park) Grind these meats together 5 times with fine blade (or have a market do this)





1 tsp. salt

1/8 tsp. pepper

2 Tbs. flour

1/4 tsp. nutmeg or mace

1/4 tsp. ginger

1 small onion, minced

2 eggs

2 Cups half & half

1 1/2 quarts beef stock



Stir flour and seasonings into meat.  Beat in one egg at a time.  Add cream gradually and beat with electric mixer until spongy and light.  Have stock ready and drop in meatballs (tsp. size) and boil for 5 min.  Then brown in butter.  Make gravy with drippings and beef stock.  Pour gravy over meatballs and cook 1/2 hr. in gravy.  Makes 6 doz. or more.  These meatballs freeze well.






(Norwegian Meatballs)


1/4-cup fine dry crumbs

1-cup milk

1 lb. ground round steak (ground twice)

1 egg, beaten

3 Tbsp. grated onion

1 Tsp. salt

1/8 tap. Pepper

tap. Nutmeg


Mix crumbs, milk, meat, egg, onion and seasoning together in large bowl.  Shape into 24 meatballs.  Put 3 Tbsp. butter in skillet, add meatballs and brown.  Cover with a tight fitting lid and cook over medium heat until meatballs are done.


May be served in gravy:


1 large onion cut into thin slices and browned in 2 tbsp. butter.  Cook until lightly browned over med. heat.  Drain off fat; add 1 Tbsp. sugar; stir with back of a wooden spoon until sugar is melted.  Add a broth of 1-cup hot water and one beef bouillon cube dissolved.  Add 2 tbsp. butter and stir until blended.  Pour over the meatballs.  Cover meat with onion slices; cover skillet and simmer 20 minutes.  Makes 4 to 5 servings.





Sma Kottbullar

(Small Swedish Meatballs)


1 Tbsp. butter

1 egg

4 Tbsp. finely chopped onion

1 Tbsp. finely chopped fresh parsley (opt.)

1 lg. boiled potato, mashed (About 1 cup)

2 Tbsp. butter

2 Tbsp. vegetable oil

 3 Tbsp. fine dry breadcrumbs

1 Tbsp. flour

3/4-cup light or heavy cream

1 lb. lean ground beef

1/3-cup heavy cream

1 tsp. salt


In a small frying pan, melt the tablespoon of butter over moderate heat.  When the foam subsides, add the onions and cook for about 5 min. until they are soft and translucent but not brown.  In a large bowl, combine the onions, mashed potato, breadcrumbs, meat, cream, salt egg and parsley.  Knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.  Shape into small balls about 1 inch in diameter.  Arrange the meatballs in one layer on a baking sheet or a flat tray; cover them with plastic wrap and chill for at least 1 hr. before cooking.  Over high heat, melt the 2 Tbsp. of butter and 2 Tbsp. of oil in a heavy 10 or 12 inch skillet.  When the foam subsides, add the meatballs, 8 to 10 at a time.  Reduce the heat to moderate and fry the balls on all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape.  In 8 to 10 min. the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife.  Add more butter and oil to the skillet as needed, and transfer each finished batch to a casserole or baking dish and keep warm in a 200 degree oven.  If the meatballs are to be served as a main course with noodles or potatoes, you may want to make a sauce with the pan juice.  Remove from the heat, pour off all the fat from the pan and stir in 1 tbsp. of flour.  Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over moderate heat for 2 or 3 min. stirring constantly, until it is thick and smooth.  Pour over the meatballs and serve.  If the meatballs are to be served as an hors d'oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the sauce.






(Swedish Meatballs)


3 Tbsp. butter

1/4 cup onion, finely chopped

1/2 to 2/3 cups fine dry breadcrumbs

3/4 cup light cream

3/4 lb. ground round steak

1/4 lb. ground veal

1/4 lb. ground lean pork

2 tsp. salt

1/2 tsp. pepper

1/8 tsp. cloves

1/3-cup butter

1/4 cup boiling water


Heat butter and sauté onion in it until soft and golden.  Soak breadcrumbs in cream.  Combine onion, breadcrumbs, meats, salt, pepper & cloves and blend thoroughly, but with a light hand.  Shape mixture with hands into small balls.  Wet hands so that meat will not stick.  Heat butter and fry meatballs until brown on all sides shaking pan continuously to prevent sticking.  Add boiling water and simmer over lowest possible heat for 5 min. longer.  For the smorgasbord, serve on toothpicks.  For an entree, make larger meatballs, and make cream gravy as usual with pan juices.  Makes about 14 meatballs.





Appetizer Meat Balls


1/2-cup fine dry breadcrumbs

1/2-cup cream

2 egg yolks, beaten

1/2 lb. beef

2 Tbsp. minced onion

1/4 lb. veal

3 tsp. salt

1/2 lb. pork

1/2 tsp. pepper

1/2-cup milk

4 Tbsp. fat

1/2 tsp. allspice


Soak crumbs in cream.  Grind meat 3 times, using fine blade.  Mix crumbs and meats thoroughly; add milk, then egg yolks, onion, and seasonings.  Form into tiny balls and brown on all sides.  Keep warm.  Serves 6





Beef Roladen


6 slices steak roll or round steak

6 slices bacon, chopped

2 onions, chopped

3 dill pickles, chopped


Spread each slice of meat with mustard, put about 1 tbsp. of each of the above and roll, secure with toothpicks.  Brown in shortening in iron skillet and cook slowly under cover for about 2 hours fill tender.  Add liquid as needed.  Before serving thicken gravy with sour cream or conventional flour mixture.  Delicious with blue cabbage and boiled potatoes.  NOTE: Left over filling can be added to liquid to enhance gravy.







1 1/2 lbs round steak

1 Cup sour cream

5 large potatoes

1 large can whole tomatoes

2 or 3 onions           


Trim and pound round steak; cut in 1 in. cubes dip in flour and brown in fat.  Butter an oblong baking dish, about 9 x 12 inches.  Peel & slice potatoes & onions.  Layer potatoes, onions & meat seasoning each layer.  Pour whole tomatoes over all.  Heat cream in pan and scrape out drippings and pour over top.  Bake 3 hours at 300 degrees.





Scandinavian Meat Loaf


2 eggs slightly beaten

1 Tbsp. dried onion powder

1 lb ground beef

1 Tbsp. chopped parsley

1/2 lb ground veal

1/2 tsp. nutmeg

1/2 lb ground pork

1/2 tsp. dried dill weed

1-cup fine dry breadcrumbs

1 Tbsp. lemon juice

1-cup evaporated milk

1 tsp. salt

1/2-cup dairy sour cream

1/4 tsp. pepper


Combine all ingredients except sour cream. Mix well.  Press meat loaf mixture into well greased 8 or 9 in. ring mold.  Bake at 375 for 1 hr 15 min.  Remove from oven; loosen edges with knife turn out on serving dish.  Fill center with Harvard beets; surround with green beans.  Spread sour cream over top of loaf.  6 servings






(Stavanger fish chowder)


3 lbs fresh cod or haddock

1 sm. head cauliflower, separated

12 whole white peppers

2 1/2 cups milk

1 tbsp. chopped parsley

1-cup thin cream

1 bay leaf

Dill to taste

A tiny pinch Nepal pepper

3 or 4 carrots cut in 1 in. pieces



2 or 3 small white onions cut in half


Set whole piece or pieces of fish over heat in enough cold water to cover.  Add whole peppers, parsley, bay leaf & dill; let simmer until fish comes away from bone easily.  Take fish out of pot; remove all skin & bones.  Flake fish into fairly large pieces.  Boil down fish stock until it is reduced by half.  In the meantime, in another pot place the cut-up carrots, onions and cauliflower flowerets cover with 1 1/2 cups water.  When cooked (but not too soft) add these vegetables, and the water they were cooked in to the fish stock.  Add heated milk and cream to this, & a small pinch of Nepal pepper.  Salt according to taste.  Put fish back into pot with all the other ingredients and heat well.  Serve in a large soup tureen, or individual large soup bowls, with chopped dill sprinkled on top for garnish.  A good dish for Sunday night supper, accompanied by a loaf of French bread.






(Royal Pot Roast)


2 Tbsp. butter

2 Tbsp. white vinegar

2 Tbsp. vegetable oil

2 cups beef stock, fresh or canned

4 lbs boneless beef, bottom, round, rump, chuck or brisket

1 large bay leaf

6 flat anchovy fillets washed & dried

1 cup finely chopped onion

1 tsp whole pepper corns, crushed & tied in cheesecloth

3 Tbsp. flour

1 Tbsp. dark corn syrup              

Salt & freshly ground black pepper


Preheat the oven to 350. In a heavy 5 to 6 qt. casserole equipped with a cover, melt the butter and oil over moderate heat. When the foam subsides, add the meat and brown it on all sides; this should take at least 15 min.  Remove the meat from the pan and set it aside.  Add the chopped onions to the casserole and let them cook over moderately high heat for 6 to 8 min., stirring occasionally until they are lightly browned.  Remove the pan from heat and add flour.  Stir gently to dissolve it, and pour in the dark corn syrup, white vinegar and 2 cups of stock.  Add the bay leaf, anchovies & bag of peppercorns; replace meat in casserole, cover and bring to a boil on top of the stove.  Place casserole in lower third of oven, regulating heat so that the liquid in the casserole barely simmers.  The meat should be tender in about 3 his.  To test, pierce it with the tip of a sharp knife; the roast should offer no resistance.  Transfer pot roast to a heated platter and cover it lightly with foil to keep it warm.  Remove bay leaf & bag of peppercorns from casserole and discard them.  Skim off any surface fat and taste sauce; add salt & pepper if necessary.  If the sauce seems to lack flavor, boil it briskly uncovered over high heat for a few minutes to reduce & concentrate it.  Pour into a heated sauceboat and serve with meat.  In Sweden, Slottsstek is usually accompanied by red currant jelly or lingonberries, and often with gherkins & boiled potatoes.





Kalvefilet Med Sur Flote

(Sautéed Veal Scallops in Sour Cream Sauce)



3 Tbsp. sweet butter


3 Tbsp. vegetable oil

Freshly ground black pepper

1/4 cup onion, finely chopped

1 cup sour cream

4 large veal scallops, sliced 3/8 in thick & pounded to a 1/4 inch

1/2 cup shredded Gjetost (Norwegian goat cheese)


Heat 1 tbsp. of butter & 1 tbsp. of oil in a heavy 10 to 12 inch skillet over moderate heat.  When the foam subsides, add the onions and cook for 3 to 5 min. or until they are transparent.  With a rubber spatula, scrape them out of pan into a small bowl and set them aside.  Add the remaining butter and oil to skillet and when foam subsides, add the veal scallops.  Fry them over moderate heat until they are a light golden brown-4 to 5 min. on each side.  Remove them to a heated platter & keep them warm in a 220 oven while you make the sauce.  Pour off all but a thin film of fat from the skillet and add the cooked onions to the pan.  Cook over high heat, stirring constantly, for 2 to 5 min.  Then lower the heat and stir in the sour cream and cheese a little at a time.  Continue stirring until the cheese has melted and the sauce is smooth; do not allow it to come to a boil.  Taste for seasoning & return the veal to the skillet.  Baste the meat with the sauce and let it simmer uncovered for 1 or

2 min.  Serve immediately.  Serves 2 to 4.






(Roast Venison or Reindeer with Goat Cheese Sauce-Norwegian)


3 1/2 lbs boneless haunch of venison or reindeer

1 1/3 cups beef stock

3 Tbsp. butter, softened

1 Tbsp. butter


1 Tbsp. flour

Freshly ground black pepper

2 tsp. currant jelly

1/2 oz. brown Norwegian goat cheese (finely diced) Gjetost

1/2 cup sour cream


Preheat oven to 475.  Tie the roast up neatly at 1/2 inch intervals with kitchen cord so that it will hold its shape while cooking.  With a pastry brush, spread the softened butter evenly over the meat.  Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 min.  When the surface of the meat is quite brown, reduce heat to 375 & sprinkle the roast generously with salt & a few grindings of black pepper.  Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours.  With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so.  The interior meat, when finished, should be slightly rare, or about 150 on a meat thermometer.  Remove the roast to a heated platter, cover it loosely with foil and let it rest in the turned off oven while you make the sauce.  Skim & discard the fat from the pan juices.  Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup.  In a small, heavy saucepan, heat 1 tbsp. of butter and stir in 1 tbsp. of flour.  Stirring constantly with a wooden spoon, cook this roux for 6 to 8 min. over low heat until it is a nut-brown color.  Be careful not to let it burn or it will give the sauce a bitter flavor.  Now, with a wire whisk beat the pan juices into the roux.  Next, whisk in the jelly and the cheese.  Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream.  Do not allow the sauce to boil.  Taste for seasoning, remove the strings from roast, and carve the meat in thin slices.  Serve sauce separately.





Reindeer Meat Balls


For 6 servings, warm up two, 14 oz cans of reindeer meatballs & gravy.  Serve with mashed potatoes, any desired vegetable & lingonberries.  If you wish richer gravy, add 2 tbsp. brandy and red current jelly.





Norwegian Tuna Pudding-Norby



4 cans tuna, drained-6 1/2 or 7 oz. size

2 eggs

2 cups heavy cream

3/4 tsp salt

1/8 tsp pepper, cayenne pepper

1/8 tsp. ground nutmeg

Fine dry breadcrumbs

Dilled sour cream

Herb butter



Blend half the tuna, eggs & cream in electric blender at high speed.  Repeat with other half.  Combine with seasonings. (If not using electric blender flake tuna & put through food mill, before adding cream & eggs.)  Turn into straight-sided 1 1/2 qt. mold, which has been greased & dusted with breadcrumbs.  Bake at 350 for 1 hr. and 20 min. or until knife inserted in center comes out clean.  Cool 1/2 hr., then unmold.  Serve warm with dilled sour cream or herb butter.  To prepare Dilled Sour Cream (makes 1 cup): Blend 1 cup dairy sour cream with 1/2 cup chopped fresh dill.  To prepare Herb Butter (makes 3/4 cup): Melt 3/4 cup butter & combine with 1/4 cup chopped parsley & 2 tbsp. chopped fresh chives.





Fiske Pudding

(Fish Pudding with Caviar Sauce)


1 14-oz. can Fish pudding

1/4 tsp. salt

2 Tbsp. butter

2 Tbsp. caviar spread (Swedish cod roe)

3 Tbsp. flour

1 3/4 to 2 cups half & half

1 5-oz. can small shrimp


Heat fish pudding as directed on can.  Sauce: melt butter, stir in flour until well blended.  Add shrimp juice, half & half and a little salt.  Stir until flour is cooked (about 8 min) Remove from stove.  Blend in caviar spread.  Taste and correct seasoning with salt & pepper if necessary.  Place fish pudding on serving platter.  Coat with sauce.  Surround with shrimps.  Serve with boiled dill potatoes, asparagus and lefse.  This caviar sauce can be used over a small can of fish balls.






(Fish Balls in Curry Sauce)


1 can (1 lbs., 12 oz.) Fish balls

1-cup fish balls stock

4 Tbsp. butter

3 cups milk

2-2 1/2- tsp. curry powder

2 egg yolks

5 Tbsp. flour

1 tsp. salt

Pepper to taste


In a saucepan, heat fish balls and their juice without boiling.  Strain.  Reserve fish stock.  Keep fish balls warm on serving platter.


Sauce: Melt butter; stir in curry powder.  Add flour.  When well blended, pour in fish ball stock, then milk.  Season with salt & pepper.  Stir constantly until flour is cooked (about 8 min) Remove from stove.  Add egg yolks.  Pour sauce over fish balls.  Garnish with a sprig of fresh dill or cooked shrimp.  Serve warm with parsley boiled potatoes and glazed carrots.  Note: Omit curry powder and add 1 or 2 Tbsp. ketchup with the milk.





Norwegian Fish Balls



1 lb Haddock

1 tsp cornstarch

1/8 tsp nutmeg

2 lemon slices

2 egg whites, beaten


1 bay leaf


Remove skin and bones from fish.  Wash and dry on paper towels.  Cut fish into chunks; put through food grinder, using fine blade, twice.  Beat egg whites until they form soft peaks; fold into fish.  Put through grinder again, turn into medium bowl.  In small bowl combine cream, cornstarch, 1 tsp. salt and the nutmeg mix well.  Gradually add to fish mixture, beating with electric or rotary beater.  Shape into 1 1/2 inch balls.  Meanwhile in a large skillet, place water ( 1 1/2 in deep), 1 tsp salt, bay leaf and lemon, bring to boiling.  Gently drop fish balls, eight at a time, into boiling water; simmer, uncovered 10 min. or until firm.  Remove with slotted spoon to serving dish.  Keep hot.  Serve with parsley, tomato or Hollandaise sauce.





Fiskepudding Eller Fiskefarse

(Norwegian Fish Pudding or Fish Balls)


To make an authentic Norwegian fish pudding-white, delicate and spongy in consistency-you should begin with absolutely fresh, white fish.  The pudding is served weekly in Norwegian homes, usually hot, with melted butter or a shrimp sauce.  Cold and sliced, it is also excellent as part of an open-faced sandwich.


To make 1 pudding or 60 fish balls:


1 Tbsp. soft butter

1/2-cup light cream

2 Tbsp. dry breadcrumbs

1-cup heavy cream

1 1/2 lbs cod or haddock, skinned & boned

2 tsp. salt

1 1/2 Tbsp. cornstarch


With a pastry brush or paper towel, spread the bottom and sides of a 1 1/2 qt. loaf pan or mold with 1 tbsp. of soft butter and sprinkle the mold with dry bread crumbs.  Tip the mold from side to side to be sure crumbs are evenly distributed, then turn mold over and knock it gently against a table to tap out any excess crumbs.  Cut the fish into small pieces and place a few pieces at a time in the jar of an electric blender, along with a couple of tablespoons of the combined cream to facilitate the pureeing.  Blend at high speed, turning machine off after the first few seconds to scrape down the sides of the jar with a rubber spatula.  Continue to blend, one batch at a time, until all of the fish is a smooth puree.  As you proceed, use as much of the cream as you need, to form a smooth puree.  Place the pureed fish in a large mixing bowl, beat in the 2 tsp of salt and the 1-2 tbsp. of cornstarch, and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light & fluffy.  Pour it into the prepared mold and then bang the mold sharply on the table to settle the pudding and eliminate any air pockets.  Smooth the top with a rubber spatula. 


Preheat oven to 350.  Butter a sheet of aluminum foil and seal it tightly around the top of the mold.  Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold.  Set the pan in the middle of the oven for 1 to 1 1/4 hrs., regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes.  When the top of the pudding is firm to the touch and a toothpick or skewer inserted in the middle comes out dry and clean, the pudding is done.  Remove the mold from the oven and let the fish pudding test at room temperature for 5 min., so that it can be more easily removed from the mold.  Then run a sharp knife around the inside of the mold, place a heated platter on top of it and, holding the mold and plate together, quickly invert the two to remove the pudding from the mold.  Clear the plate of any liquid with paper towels and serve the Fiskepudding while still hot.


To Make Fish Balls, prepare the fish in the blender as described above.  Chill the pureed fish in the mixing bowl for about 30 min., then roll about 1 Tbs. of the fish in your hands at a time, to make 1 inch balls.  Refrigerate them, covered with wax paper, until you are ready to cook them.  Poach these Fiskefarse by dropping them into 3 or 4 inches of barely simmering salted water for 2 or 3 min., or until they are firm to the touch.  Scoop them out with a slotted spoon, drain thoroughly and serve as part of a fish soup.





Torsk Med Eggesaus

Poached Codfish Steaks With Egg Sauce



1/2-cup salt

6 fresh codfish steaks, sliced 3/4 in. thick


If you don't have a long, narrow fish poacher, an enamel roasting pan 5 in. deep will do just as well.  Fill the pan with water to a depth of 4 in. and add 1/2 cup of salt.  Bring to a boil (over 2 burners, if necessary), reduce the heat slightly and gently slide the cod slices into the water with a spatula.  Lower the heat until the water is bubbling slightly and simmer the fish for about 5 min.  Be careful not to overcook or the fish will disintegrate.  Remove the slices with a slotted spoon or spatula and drain them on a linen napkin or dishtowel.  Arrange the cod attractively on a heated platter and serve with egg sauce.





Egg Sauce



1/4 lb. butter

Freshly ground black pepper

1/4-cup hot fish stock       

2 hard cooked eggs, finely chopped   

1 med. Tomato, peeled, seeded and chopped

1 Tbsp. finely chopped fresh parsley

1 Tbsp. finely chopped chives


Alternate Garnish


8 Tbsp. (1/4 lb.) butter, melted

1 lemon, thinly sliced

Parsley sprigs


Melt the butter in a 1 to 1 1/2 qt. enameled or stainless steel saucepan.  Remove from heat; beat in 1/4 cup of the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and chives.  Add salt and pepper to taste.  Heat almost to boiling point, pour into a sauceboat and serve with the cod.  If you prefer, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley.  In Norway, raw diced carrots, sprinkled with lemon juice, and new potatoes, often accompany this dish.





Stekt Marinert Makrell

(Grilled Marinated Mackerel)



2 Tbsp. olive oil

Freshly ground black pepper

1 Tbsp. lemon juice

1/2 tsp. salt

2 tsp. finely chopped onion

3 Tbsp. combined melted butter and vegetable oil

2 mackerel, 1 lb. each


Have the fish seller remove the backbones of the mackerel without cutting them in half.  Preheat the broiler.  In a shallow baking dish large enough to hold the fish laid out flat in one layer, combine the oil, lemon juice, salt, a few grindings of black pepper and the chopped onion.  Place the mackerel in this marinade, flesh side down, for 15 min., and then turn them over for another 15 min.  Brush the broiler grill with 1 tbsp. of the melted butter and oil and place the mackerel on it, skin side down.  Grill on only one side, about 3 inches from the heat, basting them from time to time with the remaining butter and oil.  In 10 to 12 min. they should have turned a light golden color and their flesh should flake easily when prodded with a fork.  Serve at once, accompanied by butter-steamed new potatoes and tomato or horseradish butter.  Serves 2.





Varm Krabbsmorgas

(Hot Crab Meat Canapés)



1/2 lb. fresh, frozen or canned crab meat, drained and picked

1 Tbsp. chopped fresh dill

1 Tbsp. butter

1 Tbsp. dry sherry

1 Tbsp. flour

1 tsp. salt

1 egg yolk

1/8 tsp. white pepper

1-cup light cream

6 slices home style white bread


In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.  Melt the tablespoon of butter without browning it in a small, heavy saucepan, remove from the heat and stir in the flour.  In a small bowl, beat the egg yolk with the cream, and briskly stir this mixture into the butter-flour roux with a wire whisk.  Return the pan to the heat and cook slowly, whisking constantly for a minute or two until the mixture thickens; do not let it boil.  Pour the sauce over the crabmeat mixture in the bowl and stir with a spoon until the ingredients are well combined.  Taste for seasoning.  Cut four rounds from each slice of bread, using a small cookie cutter or glass.  Toast the bread-rounds on one side only, under a moderately hot broiler.  Remove and spread the untoasted side generously with the crabmeat mixture, mounding it slightly.  These may be prepared in advance and refrigerated.  Before serving, place under a hot broiler for a minute or so until the canapés brown slightly.  Serve very hot.





Risted Laks Med Kremsaus

(Fried Salmon Steaks In Sour Cream Sauce)



4 fresh or frozen salmon, about 1/2 lb. each, cleaned but with head and tail left on

4 Tbsp. butter

2 Tbsp. vegetable oil

1-cup sour cream

1/2 tsp. lemon juice

1 tbsp. finely chopped fresh parsley


1/2-cup flour


If frozen salmon is used, defrost completely before cooking.  Wash the fish under cold running water, pat them dry inside and out with paper towels, and sprinkle a little salt into the cavities.  Spread the 1/2-cup of flour over wax paper, roll the fish around in the flour, and then shake off any excess flour.  In a heavy 10 to 12 inch skillet, heat 2 tbs. of the butter and 2 tbsp. of oil.  When the foam subsides, lower the heat to moderate and fry the salmon 2 at a time, for about 5 min. on each side, turning them carefully with a large spatula.  When all the fish have been browned, keep them warm on a heatproof platter in a 200 oven while you quickly make the sauce.  Serves 4.








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