SCANDINAVIAN SALMON SALAD
I found this on the internet a long time ago - I don't remember where I got it. Sounds simple and good. Time does not include time to cook the pasta. Posted for ZWT6.
Provided by lazyme
Categories Scandinavian
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the dressing ingredients in a small bowl.
- Combine the salmon, scallions and cooked shells in a large bowl.
- Add the dressing.
- Toss gently.
- Cover and chill for at least 2 hours before serving.
- Garnish with eggs before serving.
Nutrition Facts : Calories 284.2, Fat 11.4, SaturatedFat 4.7, Cholesterol 190.3, Sodium 226.4, Carbohydrate 20.8, Fiber 1.2, Sugar 1.7, Protein 23.4
SCANDINAVIAN ALMOND BARS
This has become a family favorite every year! If I don't make it my whole family teases me. I am sure that your family will love it too!
Provided by Katra Diesel
Categories Bar Cookie
Time 27m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Stir together flour, baking powder and salt.
- In a large bowl beat margarine or butter till softened.
- Add sugar and beat till fluffy.
- Add egg and the 1/2 teaspoon of almond extract and beat well.
- Add the flour mixture and beat till well mixed.
- Divide the dough into fourths, form each portion into a 12 inch roll.
- Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
- Flatten each roll till it is about 3 inches wide.
- Repeat with the remaining rolls.
- Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
- Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
- While still warm, cut crosswise on the diagonal into 1 inch strips.
- Cool completely on a wire rack.
- Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
- Drizzle over the cool bars.
Nutrition Facts : Calories 58.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 3.9, Sodium 40.2, Carbohydrate 10.4, Fiber 0.2, Sugar 6.7, Protein 0.8
SCANDINAVIAN SEAFOOD SALAD
Steps:
- 1. Preheat the oven to 400°F.
- 2. Roast the potatoes for 30 to 40 minutes, until fork tender. Let cool until you can handle them, then peel and cut into 1/2-inch dice.
- 3. Combine the potatoes, shrimp, smoked salmon, crabmeat, eggs, shallots, anchovies, cilantro, and chives in a large bowl. In a small bowl, combine the lime juice, mayonnaise, and sour cream, stirring to blend well. Gently fold into the salad and season with salt and pepper to taste.
- 4. Arrange the lettuce leaves on a platter and serve alongside the salad. Instruct your guests to roll up 2 tablespoons or so of salad in a lettuce leaf, like a spring roll, and eat.
SCANDINAVIAN SEAFOOD SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 1h
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees. In a small baking dish, roast the potatoes for 30 to 40 minutes, until fork tender. Let cool completely and then peel and cut into 1/2 -inch dice.
- Combine the potatoes with the shrimp, salmon, crab meat, eggs, shallots, anchovies, cilantro and chives in a large bowl. In a small bowl, whisk together the lime juice, mayonnaise and sour cream; fold into the salad and season to taste with salt and pepper.
- Arrange the lettuce leaves on a platter and serve alongside the salad. To eat, roll a lettuce leaf around a dollop of salad, like a spring roll.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 13 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 996 milligrams, Sugar 5 grams, TransFat 0 grams
SCANDI SALMON SALAD
A light and fresh fish dish dressed with a dill, parsley and mustard sauce- radishes and red onion give extra texture and flavour
Provided by Katy Greenwood
Categories Lunch
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.
- Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.
- Mix together the crème fraîche, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.
Nutrition Facts : Calories 526 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
SCANDI SMOKED SALMON
Try a Scandinavian approach to your smoked fish by adding dill, horseradish, lemon and red onion - great as part of a sharing platter
Provided by Good Food team
Categories Buffet, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.
- Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.
Nutrition Facts : Calories 133 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 2.5 milligram of sodium
MUSTARD-GRILLED SCANDINAVIAN SALMON
Serves one but can be easily doubled. Unbelievably simple - and as good for a dinner party for six as a meal for one.
Provided by English_Rose
Categories Scandinavian
Time 17m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Brush a small baking-sheet with oil and lay the salmon on it. Mix the honey, mustard and dill together and spoon on top. Roast in an oven preheated to 400°F for 12 minutes.
- Eat with new potatoes and finely sliced cucumber in olive oil and lemon juice.
Nutrition Facts : Calories 250.8, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 211.8, Carbohydrate 9.1, Fiber 0.3, Sugar 8.7, Protein 34.9
SCANDINAVIAN POTATO SALAD
For ZWT#6. This is from the booklet Inspired by Compliments, an in-house brand of the IGA supermarket chain. The booklet comes out every few months and is supposed to promote the brand. The recipe calls for maple pepper flavoured smoked salmon. Zaar won't let me write this but you could use either red or white potatoes, and they shoul be mini or baby potatoes
Provided by Studentchef
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into wedges and steam until fork tender, about 18 minutes. Add green beans during the last 2 minutes of cooking, and then let it cool to room temperature.
- In a large bowl, whisk together viniger, honey, mustard, mayonnaise and oil.
- Roughly cut salmon into chuncks, and to dressing along with the potatoes, green beans, parsley, and green onions. Toss gently, and season to taste with salt and pepper. Either serve warm or let refrigerate to serve chilled.
Nutrition Facts : Calories 329, Fat 15.5, SaturatedFat 2.4, Cholesterol 17.9, Sodium 636.4, Carbohydrate 31.9, Fiber 4.5, Sugar 4.2, Protein 16.4
SCANDINAVIAN RICE SALAD WITH SMOKED SALMON
Such a traditional Scandinavian recipe combining the salmon with the dill. I ate my fair share of seafood salads such as this during my trip to Sweden. Recipe from Eating Well. They recommend serving it with some fresh rye bread or rye crisps (readily available in most grocery stores).
Provided by januarybride
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
- Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
- Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.
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