Appetizers

Curried Split Pea Hummus

January 28, 2020 by Kristi Leave a Comment

The Super Bowl is just around the corner and I’ve been thinking about how we can infuse this year’s festivities with a little Nordic style. You know, maybe take some classic favorites game day foods and Scandi them up a little.

Chips and dip is always a good place to start. I thought maybe it would be fun to create a dip made with yellow split peas, that quintessentially Scandinavian legume that creates the base for so many hearty and delicious soups throughout the region. As it turns out, Martha Stewart’s book Power Foods has a recipe for Yellow Split Pea Dip. I made a few adjustments and gave it a go. It was good, but I felt like I wanted to up the game a little, maybe bring in a little more flavor somehow.

My thoughts suddenly turned to remoulade, the traditional Danish sauce that is essentially a curried mayonnaise sauce with capers and pickles. What if I brought those flavors to my split pea dip? A few batches later and I had a winner…..a creamy, hummus-like split pea dip with exotic curry flavor. I garnished my hummus with a drizzle of olive oil and a sprinkling of capers, chopped corinchons (those cute little pickles) and dill to pretty things up a bit and really bring those remoulade flavors forward.

For the Creamiest Hummus

For super creamy hummus, I’ve got a few suggestions for you:

Use dried split peas that are relatively fresh. Yes, dried legumes last a long time in the pantry, but as the age, it can take longer to cook them to a really soft stage (which is what we want for a creamy texture). Make sure yours haven’t been in the back of your cupboard for several years and that you are buying your split peas from a source with frequent turnover.
Don’t forget that pinch of baking soda! This is really critical. Baking soda changes the pH balance of the cooking water and ultimately leads to a softer, creamier hummus. It makes a HUGE difference. But not more than a pinch….too much baking soda can lead to soapy flavors in the final product.
Cook the split peas until they are soft and falling apart. This will create that ultra creamy texture you are looking for.

Give this Curried Split Pea Hummus a try! It’s perfect for dipping (maybe some homemade crispbread or flatbread to go with it?) Happy Super Bowl Sunday!

Curried Split Pea Hummus

A creamy curried hummus made with yellow split peas. Perfect for dipping or using as a base for a Nordic-style vegetarian wrap sandwich!

Author: Kristi
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Approximately 2 cups
Category: appetizers
Cuisine: Nordic, Scandinavian

Ingredients

For the Hummus:

3 tablespoons extra virgin olive oil, divided

1 small onion, finely chopped

2 cloves garlic, minced

1 cup yellow split peas, picked over and rinsed

4 cups water, plus additional water as necessary

Pinch of baking soda

2 teaspoons curry powder

Coarse salt

1 tablespoon lemon juice

For Garnishing:

Capers

Chopped corinchons or dill pickles

Chopped fresh dill, parsley or chives

Extra-virgin olive oil for drizzling

Instructions

Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add onion and garlic and saute until soft and translucent, about 3 minutes.
Add split peas, water and baking soda to the pan. Bring to a boil over high heat, and then reduce heat to low. Simmer until split peas are very tender, about 40-50 minutes. If the peas are starting to look dry, add a little more water to the pan to keep them submerged.
Transfer the split peas and cooking liquid to a food processor along with lemon juice, 1 teaspoon coarse salt, curry powder and remaining 2 tablespoons of olive oil. Process until smooth. Season to taste with additional salt if desired.
Serve hummus at room temperature topped with garnishes.

Keywords: split peas, dip, hummus, curry, remoulade, easy, vegan, vegetarian

Blue Cheese and Pear Compote Smørrebrød

November 27, 2019 by Kristi Leave a Comment

This Blue Cheese and Pear Compote Smørrebrød is aways a favorite and makes a fabulous and unexpected winter appetizer. Thin slices of rye bread topped with blue cheese, spiced pear compote and toasted hazelnuts….so simple and yet pleasantly complex in flavor. All you need is a steaming cup of glögg to go with these tasty little Nordic open sandwiches and you are in business.

Smørrebrød is usually served on a dense Danish rye bread known as rubgrød, and that is an excellent choice to use for the base of these sandwiches. But a toasted Swedish limpa or even homemade rye crispbread would also be delightful. No time to bake? No problem! Store bought rye crispbread or even a nice cracker would be delicious as well.

If you want to go all-in on the Scandi vibes, consider choosing a Danish blue cheese here. Personally, I really like the triple cream brie-style blue cheese, Cambozola, which is not Danish (it’s from Germany….close by anyway). Rich and buttery, Cambozola is a perfect match with the spicy pears and toasty hazelnuts. If you find blue cheese to be a bit too pungent, feel free to substitute cream cheese for a more subtle but no less delicious combination.

The Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger is really the star of this deceptively simple smørrebrød. This one simple ingredient (which can be made up to a week ahead of time) brings a subtle sweetness and just a hint of cardamom, vanilla and ginger. It really adds complexity and makes this Nordic open sandwich something special.

Give these easy Blue Cheese and Pear Compote Smørrebrød a try at your next gathering! Your guests will be surprised and delighted by these tasty little Nordic open sandwiches.

Blue Cheese and Pear Compote Smørrebrød

A tasty little Nordic open sandwich topped with blue cheese and spiced roasted pear compote. An easy and delicious winter appetizer!

Author: Kristi
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 32 small sandwiches 1x
Category: appetizers
Cuisine: Nordic, Scandinavian, Danish

Scale

Ingredients

8 thin slices dense rye bread such as rugbrød (crispbread or toasted Swedish limpa also work well)

Blue cheese (Cambozola or a Danish blue cheese are both nice)

Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger

½ cup hazelnuts

Instructions

Toast the hazelnuts. Place nuts on a baking sheet and toast in the oven for 10 minutes or until fragrant and golden brown. Transfer nuts to a clean kitchen towel and wrap them inside allowing them to steam for a minute or so. Rub the nuts between the kitchen towel to remove the skins (don’t worry if all the skins come off). Chop nuts coarsely.
Assemble the smørrebrød: Transfer slices of bread to a clean work surface. Cut each slice into 4 triangles. Top with blue cheese, a dollop of the Roasted Pear Compote and a sprinkling of toasted hazelnuts. Serve.

Keywords: pear, blue cheese, smørrebrød, Nordic, sandwich, appetizer, winter

Potato and Pickled Herring Bites with Remoulade

November 25, 2019 by Kristi Leave a Comment

I’ve made it nine months into blogging about Nordic food without mentioning pickled herring. That’s a pretty good run! But we can’t avoid it forever. Love it or hate it, herring in its many forms is an essential staple of Nordic cuisine.

What is Pickled Herring?

Herring are a species of fish belonging to the Clupeidae family (the same family as sardines). They are a silvery fish that often travel in large schools. Herring has a long and rich history in Scandinavia (Stone Age Scandinavian burial mounds have been found to contain herring bones), and has had a surprisingly significant impact on the European economy throughout history.

Herring can be eaten fresh, but in Scandinavia it has traditionally been cured or pickled for preservation. The pickling process generally has two steps: first, the fish are salted to remove moisture. The salt is then removed and the fish is added to a pickling brine. Scandinavian brines generally contain water, vinegar, sugar and salt along with flavorings such as onions, peppercorns and dill. It is also quite common to find pickled herring in a curry, mustard or even a creamy brine.

If you have access to fresh herring where you live, you can easily pickle your own. But for those of us who don’t, there are many grocery stores, fish mongers and Scandinavian specialty stores that carry jarred pickled herring that is ready to eat.

Is Pickled Herring Good For You?

Absolutely! Herring is very nutritious in the same way that sardines are. It is high in Vitamins A, D, B12 and folate, and rich in minerals such as calcium, phosphorus, potassium and magnesium. Herring is also an excellent source of Omega-3 fatty acids.

Give Pickled Herring a Chance

If you have Scandinavian roots, chances are that someone in your family introduced you to pickled herring somewhere along the way. My parents would buy a large tub of it right after Thanksgiving and enjoy it throughout the holiday season. Pickled herring is generally served as a first course of the traditional Swedish Christmas Eve smörgåsbord.

If you’ve never tried pickled herring, I’ve got to be perfectly honest with you….it’s an acquired taste for most people. These Potato and Pickled Herring Bites are the perfect place to start. Slices of potato topped with a spoonful of creamy curry remoulade, just a bite of pickled herring and a sprig of dill, these tasty little appetizers are perfect for the pickled herring newbie. If you are someone who loves pickled herring, you’ve got nothing to worry about. These Potato and Pickled Herring Bites will be right up your alley.

All of the components of these Potato and Pickled Herring Bites can be prepared the day before. Simply assemble them a couple of hours before your guests arrive and store them in the refrigerator. They couldn’t be easier. If you are in a pinch for time, save yourself the trouble of cooking the potatoes and swap the potato slices for store bought rye crispbread or crackers instead. Delight your friends and family with a little taste of the Nordic region over the holidays! I think you’ll be surprised by how delicious pickled herring can be.

Potato and Pickled Herring Bites with Remoulade

An easy and delicious Scandinavian-inspired appetizer with sliced potatoes, curry remoulade sauce, pickled herring and fresh dill. A simply elegant beginning to a festive evening!

Author: Kristi
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 40 appetizers
Category: appetizers
Cuisine: Nordic, Scandinavian

Ingredients

For the Potato Bites:

8-10 small yellow waxy potatoes

1 8-ounce jar pickled herring

Danish Remoulade, recipe follows

Fresh dill for garnish

For the Danish Remoulade:

½ cup prepared mayonnaise

2 tablespoons skyr or greek yogurt

1 heaping teaspoon dijon mustard

1 tablespoon capers, coarsely chopped

2 tablespoons dill pickles, finely chopped

1 tablespoon finely chopped shallot

2 tablespoons chopped fresh parsley

¾ teaspoon curry powder

Instructions

Place potatoes in cold water. Bring to a boil over medium-high heat and continue to cook for 10-15 minutes, until potatoes are tender but not falling apart. Smaller potatoes will cook more quickly than larger potatoes. Check doneness by piercing a potato or two with the tip of a sharp knife. It should slide in and out easily without much resistance. Drain potatoes and rinse with cold water. Set aside to cool. Potatoes can be prepared up to two days in advance. Store in the refrigerator.
Make the Danish Remoulade: Combine all ingredients in a medium bowl. Stir to combine. Refrigerate until ready to use.
Assemble the bites: Cut each potato into ¼ inch slices, discarding the ends. Place a dollop of Danish Remoulade on top of the potato, followed by a small piece of herring and a dill sprig. Serve. (Can be prepared up to 4 hours in advance. Chill until ready to serve).

Notes

Adapted from Eating Well magazine

Toast Skagen with Caper Relish

October 15, 2019 by Kristi Leave a Comment

This elegant and easy Swedish appetizer is just the thing to have in your back pocket as the holidays approach and entertaining season begins to pick up steam. Pair these delectable little shrimp toasts with a bubbly cocktail and you’ve got the beginnings of a memorable evening.

What is Toast Skagen?

Toast Skagen is essentially griddled bread topped with a creamy shellfish salad known as Skagenröra and possibly a dollop of whitefish roe (caviar). The dish was originally created in the 1950s by Swedish chef Tore Wretman and is named for the fishing port of Skagen in northern Denmark. It remains a very popular appetizer in Sweden today.

Skagenröra can contain a variety of different shellfish but is usually made with small shrimp. Some recipes are entirely mayonnaise-based, and some contain a combination of mayonnaise and creme fraiche or sour cream. The former produces a much creamier salad, whereas the latter creates something a little lighter. Whichever route you choose is largely a matter of personal preference. Skagenröra usually contains dill and sometimes includes grated horseradish, Tobasco sauce or brandy for added flavor.

Toast Skagen is meant to be elegant and refined. While many of the open sandwiches in Scandinavian cuisine are served on dense rye bread, this one calls for a soft white bread, something that will create a thin, crisp crust and a soft interior when buttered and griddled in a hot pan.

How to Make Toast Skagen

While it looks and sounds impressive, Toast Skagen couldn’t be simpler to make. My recipe calls for frozen precooked small shrimp (I used the 91-100 count shrimp from Whole Foods) and a quick, creamy dressing that comes together in a snap. And supermarket white bread makes a very fine base for these easy toasts. I’ve added a briny caper relish for the top which cuts the richness of the salad and provides that salty flavor that might otherwise come from a dollop of fish roe. The combination is a truly memorable and impressive way to begin an evening.

Toast Skagen with Caper Relish

An elegant and easy Swedish appetizer with creamy shrimp salad and a bright and briny caper relish on top.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 8 small toasts 1x
Category: appetizer
Cuisine: Swedish, Scandinavian, Nordic

Scale

Ingredients

For the Toasts:

2 tablespoons mayonnaise

2 tablespoons creme fraiche

1 small shallot, minced

1 teaspoon dijon mustard

2 teaspoons lemon juice

1 tablespoon chopped fresh dill, plus more dill sprigs for garnish

½ pound small frozen precooked shrimp, thawed and drained (I use the 91-100 count size)

Coarse salt and freshly ground pepper

4 slices white sandwich bread, crusts removed and each slice cut into 2 triangles

Butter for spreading

Caper relish, recipe follows

For Caper Relish:

2 tablespoons capers, rinsed and drained

½ teaspoon lemon zest

1 tablespoon chopped fresh parsley

1 tablespoon olive oil

Instructions

Make the Caper Relish: Combine all ingredients in a small bowl. Set aside.
Make the Toasts: Whisk mayonnaise, creme fraiche, lemon juice, shallot, dijon and dill together in a small bowl. Gently fold in shrimp. Season to taste with salt and pepper.
Butter both sides of each triangle of bread. Heat skillet over medium heat. Add bread and fry on both sides until golden brown and crispy.
Transfer bread triangles to a clean work surface. Top each toast with shrimp mixture and a small dollop of caper relish. Garnish with dill sprigs. Serve.

Notes

If you can’t find small frozen shrimp, you can cut larger shrimp in to ½ inch size pieces.

Keywords: shrimp, toast, Toast Skagen, capers, seafood, salad, appetizer