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Scandinavian flavors

Gourmet food with a touch of Scandinavia

  • Home
  • Starters
  • Main dishes
  • Desserts
  • About

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  • Scandinavian flavors
  • Desserts
    • Waffles with whipped cream and strawberry jam
    • Pancake stack with strawberry mousse
    • Saffron rice pudding with whipped cream and raspberry powder
    • Cous cous pudding with blueberry coulis
    • Sponge cake with orange glaze and candied orange peels
    • Chocolate pudding with whipped cream and a strawberry syrup
    • Chewy chocolate cake with fresh raspberries and whipped cream
    • Spettekaka
    • Ice cream with chocolate, almond and caramel pralines served on chocolate sauce
    • Cake with berries and cream
    • Meringue, ice cream and chocolate dessert
    • Candy cane ice cream
    • Mini pancakes with chocolate sauce and red currants
    • Hot blueberry soup with a dollop of cream and a sugar cookie
    • Elderberry flower sorbet with an oatmeal tuile and raspberry coulis
    • Cinnamon rolls
    • Swedish semla
    • Rice porridge with cinnamon and strawberry syrup
    • Chocolate balls rolled in coconut
    • Mulled wine and saffron buns
    • Rice and whipped cream with orange coulis and lemon chips
    • Gingerbread cookies with cream cheese
    • Swedish cheesecake with raspberry coulis
    • Princess cake pastries
    • Rhubarb pie with vanilla ice cream
  • Main dishes
    • Turkey fillet with mashed potatoes, pea puree and black currant jelly
    • Swedish meatballs and potatoes with pickled gherkins and beet roots
    • Chicken roulades with potato crisp and hollandaise sauce
    • Veal patty with green beans and lingon berry jam
    • Glazed pork loin with pommes maxim served with pickled cucumber and apples
    • Grilled beef tenderloin with hash brown potatoes, shallots and a wine reduction sauce
    • Smoked pork tenderloin with rice and sautéed spinach
    • Wild boar with a mash of potatoes, Swedish turnips and carrots served with a red wine glacé
    • Beet root and beef patties with horseradish cream served on a beetroot salad
    • Cabbage pudding with caramelized onions and cabbage served on baby spinach leaves with lingon berry jam
    • Smoked beef sausages on rice with an apple tartar sauce and brussels sprouts
    • Green asparagus with hollandaise sauce
    • Pork tenderloin with Parisian potatoes and braised onions served with prune purée
    • Cabbage soup with meatballs
    • Beef patty sandwich with mâche salad
    • Cabbage packages with minced pork served with potatoes
    • Roasted pork collar, boiled potatoes with sweet and sour red cabbage
    • Braised beef served with chanterelles, hasselback potatoes, green beans and carrots
    • Fillet of veal with choron sauce served with a lobster claw and white asparagus
    • Beef steak with duchesse potatoes, Béarnaise sauce, onion rings served on a plank
    • Glazed short ribs with brussels sprout slaw and caramelized carrots
    • Roasted goose with red cabbage and deep fried potato wedges
    • Baked pan cake with lingon berry jam, hash browns and apple purée
    • Pounded beef with Béarnaise sauce and oven baked julienne potatoes, carrots and onions
    • Smoked pork sausage served with onion rings, fried apples, ketchup and gherkins
    • Vegetarian style janssons potato gratin with carrots
    • Smorgastarta with roast beef and remoulade sauce
    • Pyttipanna with a fried egg and pickled yellow beets
    • Diced fillet of beef with fried potatoes and a deep fried onion
    • Hot toast with smoked salmon stew
    • Smorgastarta with salmon, shrimp, roe, dill and lemon
    • Minced beef and pickled beetroot patties served with mashed potatoes and mustard sauce
    • Cheese filled meat loaf roulades with tomato salad and fried potatoes
    • Salmon and potato pudding
    • Västerbotten cheese pie
    • Pepper steak with deep fried potatoes and Cognac sauce
    • Herring burger
    • Fish gratin
    • Shrimp toast
    • Cold roast beef with potato salad, remoulade sauce and fried onions
    • Beef stew with carrots, onions and potatoes served with parsley flavoured creme fraiche and raw beets
    • Pea soup
    • Chanterelle stew served on rustic toast
    • Herb baked chicken with carrots, potatoes, celeriac and onions
  • Main protein
    • Beef
      • Swedish meatballs and potatoes with pickled gherkins and beet roots
      • Grilled beef tenderloin with hash brown potatoes, shallots and a wine reduction sauce
      • Beet root and beef patties with horseradish cream served on a beetroot salad
      • Cabbage pudding with caramelized onions and cabbage served on baby spinach leaves with lingon berry jam
      • Smoked beef sausages on rice with an apple tartar sauce and brussels sprouts
      • Beef patty sandwich with mâche salad
      • Beef roulades with tomato, cheese and basil served in cucumber
      • Braised beef served with chanterelles, hasselback potatoes, green beans and carrots
      • Beef steak with duchesse potatoes, Béarnaise sauce, onion rings served on a plank
      • Pounded beef with Béarnaise sauce and oven baked julienne potatoes, carrots and onions
      • Smorgastarta with roast beef and remoulade sauce
      • Diced fillet of beef with fried potatoes and a deep fried onion
      • Minced beef and pickled beetroot patties served with mashed potatoes and mustard sauce
      • Cheese filled meat loaf roulades with tomato salad and fried potatoes
      • Pepper steak with deep fried potatoes and Cognac sauce
      • Cold roast beef with potato salad, remoulade sauce and fried onions
      • Beef stew with carrots, onions and potatoes served with parsley flavoured creme fraiche and raw beets
    • Chicken
      • Chicken roulades with potato crisp and hollandaise sauce
      • Herb baked chicken with carrots, potatoes, celeriac and onions
    • Fish
      • Cold smoked salmon with bleak roe sauce served on Kavring bread
      • Salmon with dill rub, mustard dip and Kavring bread
      • Smoked and dill rubbed salmon with bleak roe cream on Kavring bread
      • Pickled herring, pickled red onions and carrots on rye crisp bread
      • Hot toast with smoked salmon stew
      • Smorgastarta with salmon, shrimp, roe, dill and lemon
      • Smoked salmon terrine with mustard and dill dip
      • Matjes herring cake with roe topping
      • Salmon and potato pudding
      • Herring burger
      • Fish gratin
      • Pickled herring and bleak roe salad with new potatoes
      • Cold salmon and flounder sausages with red onion croutons
      • Pickled herring salad with eggs and chives on crisp bread
      • Filled egg halves with bleak roe, smoked shrimp and salmon mousse
    • Game
      • Wild boar with a mash of potatoes, Swedish turnips and carrots served with a red wine glacé
    • Goose
      • Roasted goose with red cabbage and deep fried potato wedges
    • Pork
      • Glazed pork loin with pommes maxim served with pickled cucumber and apples
      • Smoked pork tenderloin with rice and sautéed spinach
      • Pork tenderloin with Parisian potatoes and braised onions served with prune purée
      • Cabbage soup with meatballs
      • Cabbage packages with minced pork served with potatoes
      • Roasted pork collar, boiled potatoes with sweet and sour red cabbage
      • Glazed short ribs with brussels sprout slaw and caramelized carrots
      • Smoked pork sausage served with onion rings, fried apples, ketchup and gherkins
      • Pyttipanna with a fried egg and pickled yellow beets
      • Pea soup
      • Allspice forcemeat and Kavring in cucumber
    • Seafood
      • Smoked shrimp with mustard and dill mayonnaise, salad and croutons
      • Shrimp toast
      • Toast with bleak roe, sour cream and onions
      • Crayfish salad on dried flat bread
      • Scampi with salad
      • Filled egg halves with bleak roe, smoked shrimp and salmon mousse
    • Turkey
      • Turkey fillet with mashed potatoes, pea puree and black currant jelly
    • Veal
      • Veal patty with green beans and lingon berry jam
      • Fillet of veal with choron sauce served with a lobster claw and white asparagus
      • Pulled veal on toast served with pickled beetroots
    • Vegetarian
      • Green asparagus with hollandaise sauce
      • Baked pan cake with lingon berry jam, hash browns and apple purée
      • Vegetarian style janssons potato gratin with carrots
      • Västerbotten cheese pie
      • Red beetroot dip with crispy flat bread
      • Soft flat bread rolled with Västerbotten cheese and cloudberry jam
      • Chanterelle stew served on rustic toast
  • Starters
    • Cold smoked salmon with bleak roe sauce served on Kavring bread
    • Salmon with dill rub, mustard dip and Kavring bread
    • Green asparagus with hollandaise sauce
    • Beef roulades with tomato, cheese and basil served in cucumber
    • Pulled veal on toast served with pickled beetroots
    • Smoked and dill rubbed salmon with bleak roe cream on Kavring bread
    • Pickled herring, pickled red onions and carrots on rye crisp bread
    • Smoked salmon terrine with mustard and dill dip
    • Matjes herring cake with roe topping
    • Smoked shrimp with mustard and dill mayonnaise, salad and croutons
    • Red beetroot dip with crispy flat bread
    • Soft flat bread rolled with Västerbotten cheese and cloudberry jam
    • Toast with bleak roe, sour cream and onions
    • Pickled herring and bleak roe salad with new potatoes
    • Crayfish salad on dried flat bread
    • Scampi with salad
    • Allspice forcemeat and Kavring in cucumber
    • Cold salmon and flounder sausages with red onion croutons
    • Pickled herring salad with eggs and chives on crisp bread
    • Filled egg halves with bleak roe, smoked shrimp and salmon mousse
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STARTERS

Smoked and dill rubbed salmon with bleak roe cream on Kavring bread

MAIN DISHES

Glazed pork loin with pommes maxim served with pickled cucumber and apples

DESSERTS

Princess cake pastries


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