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New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

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New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

Who puts cold potatoes on a sandwich? Scandinavians do. And it’s downright delicious.

This New Potato Smørrebrød is one of the first Nordic open sandwiches I attempted to make in my own kitchen after learning how to bake my own rugbrød. I needed to find a way to put that deliciously dense rye bread to use, and I was a bit new to the whole world of smørrebrød. This new potato Nordic open sandwich captured my heart and led to an intense interest (some might say obsession) for smørrebrød that continues to this day.

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

The way the flavors of this New Potato Smørrebrød come together is unexpectedly delightful. I would never have thought that cold potatoes on a sandwich would be such a great idea. It turns out that dense rye bread topped with greens, thin, tender slices of potato, a dollop of garlicky aïoli and a shower of crispy shallots is pure culinary magic.

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

If you happen to have some leftover boiled potatoes in the fridge, go ahead and use them. And if you want to skip making your own Crispy Fried Shallots, I’m fine with that. You can make your life a little easier by buying crispy onions at the store (although the homemade ones are pretty special and you SHOULD give them a try sometime).

Keep a close eye on the boiled potatoes…it’s nice if they are not overcooked as they slice more easily without falling a part. JUST tender potatoes is what you are after here.

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

If you really want to take your Nordic culinary vibes to the next level, bake a batch of rugbrød and give this New Potato Smørrebrød a try. It is so surprisingly delicious and so very Scandinavian. Let me know how it goes in the comments below! I always love hearing from you. Need some more smørrebrød recipes? I’ve got you covered:

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New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

An easy recipe for a classic Scandinavian open sandwich featuring sliced new potatoes, garlicky mayo and irresistable crispy fried shallots.

  • Author: Kristi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 small sandwiches (serves 2)
  • Category: smørrebrød
  • Cuisine: Scandinavian, Nordic, Swedish

Ingredients

For the Smørrebrød:

4 thin slices dense rye bread such as rugbrød

Butter for spreading, preferably salted

A handful or two of baby arugula leaves

8-10 small red or yellow potatoes

Garlic Aïoli, recipe follows

Crispy Onions, such as the Lars brand, or homemade Crispy Fried Shallots

Chopped chives, microgreens and/or sprouts 

Coarse salt and freshly ground pepper

 

For the Garlic Aïoli:

1 small garlic clove

1 teaspoon lemon juice

1/4 cup prepared mayonnaise

1 teaspoon extra-virgin olive oil

Coarse salt and pepper

Instructions

  1. Place new 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 obviously 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.

  2. Make the Garlic Aïoli: Mince garlic clove and let sit in lemon juice for 10 minutes or so to mellow out the raw garlic flavor.  Add mayonnaise and olive oil. Season with salt and pepper to taste. Aioli can be made up to two days in advance.  Store in the refrigerator until ready to use.

  3. Butter each slice of bread.  Place a layer of baby arugula leaves on top.  Slice new potatoes into thin (1/4 inch thick) slices and arrange artfully over the arugula.  Salt and pepper the potato slices to taste. Spoon aïoli over potatoes (I like to place the sauce in the center between the two rows of potato slices) and scatter crispy onions or shallots and chives, microgreens and/or sprouts on top.  Serve.

Notes

 

 

Keywords: smørrebrød, smörgås, open sandwich, rye, rugbrød, new potato, Scandinavian, Nordic, aïoli, Danish

Roasted Salmon Salad with Capers and Parsley

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Roasted Salmon Salad with Capers and Parsley

A fun fact about me…..I used to hate salmon. I kind of thought salmon and I were a lost cause until I came across Jeffery Steingarten’s book, The Man Who Ate Everything. In it he talks about how when he was named the food critic for Vogue magazine, he took it upon himself to eliminate all of his food biases. He felt that it wasn’t fair, as a food critic, to bring his personal dislikes to the table. And how did he do this? By eating the foods he disliked over and over again until he learned to like them. I thought this might be a way in for me with salmon. I found a few relatively enticing recipes and began to frequently include salmon in my dinner rotation. It took a couple of months, but I eventually came to not only like but LOVE salmon. Is there something you wish you liked to eat but don’t? Keep eating it and see what happens.

Roasted Salmon Salad with Capers and Parsley

Thanks to my little experiment, I now have a wonderful repertoire of salmon recipes to draw on when the mood strikes. This Salmon Salad with Capers and Parsley is one of my favorites. It comes together in a flash, and its bright, bold flavors are just the thing to play off of the silky, richness of the salmon. It you are not a salmon lover already, this is definitely one of those gateway dishes that may just help you change your mind.

Roasted Salmon Salad with Capers and Parsley

This Salmon Salad with Capers and Parsley originally appeared in an issue of Everyday Food magazine by Martha Stewart. That original version is very similar to this one except that it calls for poaching the salmon rather than roasting it. You could certainly poach the salmon here if you would rather, but I just love the simplicity and texture of salmon roasted at high heat in the oven. It always comes out perfectly cooked; firm but still silky smooth.

You are going to want something crispy to serve along side this salad, preferably something sturdy enough to scoop a spoonful or two of salad on as you go. A toasted sourdough or rustic loaf would be very nice, but if you want maximum Nordic vibes, I suggest making a batch of Rye and Oat Crispbread to serve with it. It’s perfect for scooping up luxurious bites of salad.

I hope this delicious Salmon Salad with Capers and Parley turns you into a salmon lover if you aren’t one already. Simple, fast and only 6 ingredients means minimal effort for maximum flavor. What are you waiting for? Give it a try and leave me a note in the comments to let me know what you think. I always appreciate your feedback!

Roasted Salmon Salad with Capers and Parsley
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Roasted Salmon Salad with Capers and Parsley

Roasted Salmon Salad with Capers and Parsley

A deliciously simple warm salad with the bold flavors of capers and parsley and silky, rich salmon.

  • Author: Kristi
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Method: roasting
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

2 tablespoons extra-virgin olive oil, plus more for rubbing on salmon 

2 tablespoons red wine vinegar

½ small red onion, thinly sliced crosswise

3 tablespoons capers, drained and rinsed

½ cup Italian parsley leaves (stems removed)

Coarse salt and freshly ground pepper

3 6-ounce salmon filets (skin on is fine)

Instructions

  1. Preheat oven to 500 degrees.  Combine olive oil, vinegar, red onion, capers, parsley and ¼ teaspoon coarse salt in a serving bowl.  Let sit while you prepare the salmon.

  2. Line a rimmed baking sheet with aluminum foil and place salmon filets on top.  Rub with olive oil and season with salt and pepper.

  3. Roast salmon until just cooked through, about 10 minutes.

  4. While it is still warm, flake salmon into bite size pieces (leaving skin behind on the baking sheet) and add it to the bowl.  Stir to combine. Season with additional salt and pepper to taste.  Serve with Rye and Oat Crispbread or toasted sourdough or country bread.

Notes

Adapted from Everyday Food magazine.

Keywords: salmon, salad, capers, parsley, easy, simple

Strawberry Rhubarb Barley Scones

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Strawberry Rhubarb Barley Scones

Better Together

My original plan for this recipe was rhubarb rye scones.  No strawberry, just rhubarb.  It seems that whenever I make something with rhubarb, strawberries are there, too.  Couldn’t rhubarb just have its moment in the sun all on its own?  I played around with the recipe for a few days and made a few batches of scones that were okay but that I didn’t really love.  The trouble is that rhubarb by itself, without the assistance of a lot of sugar (and/or strawberries), can be aggressively sour.  So theses rhubarb-alone scones required copious amounts of sugar in order to make them tasty, defeating my desire for a not too sweet scone.   By Wednesday I was ready to admit that as hard as I might try to fight it, strawberry and rhubarb were meant to be together in this recipe.

And then I pulled out my copy of Kim Boyce’s brilliant book, Good to the Grain and found her recipe for Strawberry Barley Scones.  Yes!  This would be my starting point.  I loved the whole concept of what she had created….a half barley flour, half wheat flour scone with a layer of homemade jam baked in the middle.  I could hardly get to the kitchen fast enough to give them a try.

Just out of the oven!

Making a few minimal adjustments to the dough and replacing the strawberry jam with my Roasted Strawberry Rhubarb Compote, I hopefully slid my batch of scones into the oven.  25 minutes later, out came the perfect scone…tender, moist, not too sweet and full of strawberry rhubarb flavor.  Sorry, Rhubarb!  It looks like that moment in the spotlight will have to wait.   You and strawberries are, once again, perfect together.

Tips for Scone Success

Scones are a relatively easy thing to bake, but there are a few tips and tricks that will help your scones turn out perfectly every time:

  • Keep everything cold. This is the number one thing to remember when baking scones. They are very much like biscuits in that you want to cut cold butter into the flour in order to create a flaky, tender texture. I store my barley flour in the freezer which not only helps keep it fresh but also helps the scone dough stay nice and cool.
  • Be organized and work quickly. This is all in pursuit of keep things cold. Have your ingredients and equipment prepped and ready to go, and store all cold ingredients in the refrigerator until you need them.
  • Do not over process the butter. There should be some pea-sized pieces of butter remaining once you are done processing the butter and flour together. This helps to contribute to the tender, flaky texture of your scone.
  • Do not over work the dough. After adding the wet ingredients to the dry, just mix everything together until it is just combined. The dough will look shaggy which is exactly what you want. You can give it a couple of kneads with your hands to help bring it all together and the go ahead and pat it out into circles from there.
  • Flour your work surface and use a dough scraper. The dough will be sticky. Make sure your work surface is generously dusted with flour, and dust the tops of the dough circles with flour as needed when you are patting them out. Use a dough scraper or thin metal spatula to help release the dough from the countertop and transfer the scones to the baking sheet. Barley flour has very little gluten so they will be delicate and a bit fragile when you try to move them.
  • Eat them the same day you bake. It’s not that these scones aren’t tasty the next day, but they are best when they are freshly baked. As most things are.
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Strawberry Rhubarb Barley Scones

A tender, delicate scone with a layer of strawberry rhubarb compote in the center.

  • Author: Kristi
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8 scones
  • Category: baking
  • Method: baking
  • Cuisine: Nordic, Scandinavian

Ingredients

1 cup + 2 tablespoons barley flour

1 cup all purpose flour

¼ cup packed dark brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon fine salt

8 tablespoons cold unsalted butter, cut into ½ inch pieces and chilled

½ cup cold buttermilk

1 large egg

1 teaspoon vanilla extract

½ cup chilled Roasted Strawberry Rhubarb Compote

1 tablespoon cooled melted butter

Coarse sugar for sprinkling

Instructions

  1. Preheat oven to 350 degrees.  Combine flour, barley flour, sugar, baking powder, baking soda and salt in the work bowl of a food processor.  Process a few times to combine ingredients. Sprinkle half of the cold butter cubes over the top of the flour mixture and process until fully combined, about 6-8 long pulses.  Sprinkle the remaining cold butter cubes over the mixture and pulse just until these butter pieces are about the size of a pea, about 6 short pulses.

  2. Transfer mixture to a bowl.  Whisk buttermilk,egg and vanilla together in a liquid measuring cup.  Make a well in the center of the dry ingredients and pour the buttermilk mixture in the center.  Using a rubber spatula, fold everything together until a shaggy dough forms, kneading with your hands a couple of times if necessary to just bring everything together.  Do not overmix.

  3. Transfer dough to a floured work surface.  Divide dough in half. Pat dough out into a two 7-inch circles that are about ¾ inch thick, dusting it with additional flour if necessary to keep it from sticking to your hands as you work.  Cover the top of one circle with Roasted Strawberry Rhubarb Compote leaving a ¾ inch border around the edge of the circle.  Place the other circle on top of compote. Press down slightly to help everything adhere together.  

  4. Cut the dough into 8 wedges, cleaning off your knife or dough scraper in between each cut with a paper towel.  Using a dough scraper or spatula, carefully transfer scones to parchment lined baking sheet (they will be delicate).   Brush with melted butter and sprinkle generously with coarse sugar. Bake 22-26 minutes or until golden brown. Serve warm.

Notes

Adapted from Good to the Grain by Kim Boyce.

Keywords: strawberry, rhubarb, scone, baking, breakfast, barley

Finnish Strawberry Almond Tart

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Finnish Strawberry Almond Tart
Finnish Strawberry Almond Tart

Finns spend much of the summer at their country cottages, when both garden and wild strawberries are ripe. They serve uncomplicated foods, such as fish chowder made with freshly caught fish from the lake, raw vegetables, and a simply made strawberry pie such as this one.

–The Great Scandinavian Baking Book, Beatrice Ojakangas

Sigh. Doesn’t that quote make you want to pack your bags and head for a summer cottage in Finland? Maybe we can’t do that today, but we can head into the kitchen and make this Finnish Strawberry Almond Tart and perhaps imagine ourselves in a quaint little cottage in Finnish lake country. I can see it now….afternoon coffee and this delicious treat at a little table near the shore of a secluded lake, wildlife all around. And our tart would be made with fresh, wild strawberries we foraged ourselves just that morning.

Imagining I’m in Finnish lake country right now….

Fortunately for us daydreamy types, this recipe is incredibly simple to prepare and does not require any actual foraging (unless you choose to, of course!) I “foraged” for my strawberries in the local Hy-Vee produce section. And yet, this recipe is really something special. A sweet, almond dough surrounds vanilla scented strawberries, and it’s all captured in a tom. I’ve made a lot of strawberry desserts in my time but this one is easily a favorite.

The method is simple: A pat-in-the-pan dough (no rolling), a filling of sweetened strawberries thickened with cornstarch and a crisp, crumbly topping that is actually just a reserved portion of the dough and sliced almonds. Into the oven for 45 minutes and out comes this gorgeous treat. It is best served warm, with coffee of course, on the day it is made, but I’ve had it for breakfast a day or two later and had no complaints. It softens slightly over time but is no way any less delicious.

Filled and ready for the oven!

Good food writing, and good food, has the ability to transport us to another time and space. Let this tart be your passport to Finland for the afternoon, to uncomplicated summer living at a cozy cottage by the lake. I’ll meet you at that little bistro table down by the water for a steaming cup of coffee and a slice of this heavenly tart.

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Finnish Strawberry Almond Tart

Finnish Strawberry Almond Tart

An easy summer tart filled with vanilla scented strawberries and surrounded by tender almond dough and sliced almonds.

  • Author: Kristi
  • Prep Time: 20 minutes +30 minutes chilling time
  • Cook Time: 45 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: One 14 x 4 inch tart 1x
  • Category: baking
  • Method: baking
  • Cuisine: Nordic, Scandinavian, Finnish
Scale

Ingredients

For the Crust:

1 cup all purpose flour

1 cup almond flour

½ cup granulated sugar

1 teaspoon fine salt

10 tablespoons cold unsalted butter (1 stick), cut into ½ inch cubes

1 tablespoon cold milk

 

For the Strawberry Filling:

1 pound fresh strawberries, hulled and quartered

3 tablespoons sugar

2 tablespoons cornstarch

½ vanilla bean, split in half lengthwise and seeds scraped

1 teaspoon lemon juice

2 tablespoons sliced almonds

Instructions

  1. Preheat oven to 350 degrees.

  2. Combine flour, almond flour, sugar and salt in the work bowl of a food processor.  Process briefly to combine. Sprinkle cubes of butter over the top and pulse until mixture has a sandy texture, approximately 12 pulses.

  3. With the machine running, add the milk through the feeder tube. Process until dough just begins to clump together in pieces.  It will seem dry, but when you squeeze the dough in your hand it should stick together.

  4. Press approximately two-thirds of the dough into a 14 x 4 inch tart pan with a removable bottom, starting at the bottom of the pan and working the dough up the sides as you go.  The crust should be about ¼ inch thick. Wrap remaining dough in plastic wrap and reserve for the topping.

  5. Refrigerate the tart shell and the reserved dough for 30 minutes.  (The crust can be prepared the day before. In that case, wrap the tart shell in plastic wrap and store in the refrigerator for up to 24 hours).

  6. Meanwhile, prepare the Strawberry Filling.  Combine all ingredients except almonds in a medium bowl.  Set aside to macerate at room temperature while the dough continues to chill.

  7. Remove the tart pan from the refrigerator.  Fill with the strawberry filling. Crumble the remaining dough over the top in small pieces and sprinkle with sliced almonds.

  8. Place tart pan on a sheet pan and transfer to the oven.  Bake until the tart is golden brown and bubbly, 45-50 minutes.  Let cool slightly before cutting into slices and serving warm. This tart is best on the day it is made.

Notes

Recipe inspired by The Great Scandinavian Baking Book by Beatrice Ojakangas and minimally adapted from the Spring 2017 issue of Sift Magazine.

Scandinavian Strawberry Cream Cake

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strawberry cream cake
Scandinavian Strawberry Cream Cake

Otherwise known as the cake that singlehandedly stopped this blog in its tracks for a week. Not a real catchy title but a true statement. This recipe took more time and effort than I originally thought it would. I really wanted it to be ready last Friday on Syttende Mai (Norwegian Constitution Day) as this is the traditional dessert served in celebration of the day that Norway became an independent kingdom with the signing of its constitution in 1814. Alas, the recipe was not ready for publication. We did have plenty of test cakes to eat, though, so the day did not go uncelebrated here. I worked out all of the kinks over the weekend and arrived at this final glorious version yesterday afternoon. And I have to say, it was worth the wait. This cake is everything that I had hoped it would be…rich pastry cream and a luscious strawberry filling sandwiched between two layers of tender vanilla cake and topped with whipped cream and fresh strawberries. It’s the perfect show-stopping dessert for any summer celebration, gathering or weekend dinner that you have coming up in the next few months. So what are we waiting for? Let me introduce you to this delicious Scandinavian Strawberry Cream Cake.

Scandinavian Strawberry Cream Cake
So Summery!

The Nordic countries are known for their wild summer berries so it’s not surprising that a strawberry cream cake would be a popular dessert all over the region. As I mentioned above, it’s the go-to celebration cake for Norwegian Constitution Day and a popular choice for Midsummer celebrations in June. The summer strawberry cream cake is a Scandinavian classic and one that anyone interested in Nordic baking should have in their repertoire.

The Right Amount of Richness

Let’s start with the cake itself. Some of the recipes I came across in my research contained butter and some didn’t. I tried both and much preferred the cake made with butter (surprise!) but not too much butter. One version I tried was simply too rich and buttery once the entire cake was assembled. A modest amount of butter was the answer, just enough to provide a luxurious mouthfeel and the right amount of richness. My final recipe turned out to be a variation of the cake I used for my Tosca cake a few weeks ago but with less butter and a little less sugar. I also wanted to avoid cutting the cake in half to create layers. We all know that deep down I’m a lazy baker and hate fussy techniques…cutting cakes into layers being one of them. One false move and your layers are hopelessly uneven. I baked the layers in separate 9 inch cake pans which worked perfectly and allowed me to skip that stressful cutting altogether.

Roasted Strawberries for Maximum Flavor

Now that I had the cake dialed in, it was time to address the filling. Some of the recipes I found called for using strawberry jam and pastry cream. Some just whipped cream and strawberries. I really liked the idea of the jam and pastry cream (I cannot say no to pastry cream) so I started there. My first version contained my standard pastry cream recipe and some store-bought strawberry jam stirred into chopped fresh strawberries. The fresh berries were fine, but the jam wasn’t adding anything other than a bit of sweetness and an artificial strawberry flavor. I really wanted the strawberry filling to taste deeply of strawberries and surprisingly, the combination of fresh strawberries and jam didn’t achieve that. Then I remembered my Roasted Strawberry Rhubarb Compote recipe in which I roast strawberries and rhubarb in the oven with some sugar to create a delicious jam-like concoction. What if I tried that technique for the strawberry filling? I roasted a pound of chopped fresh strawberries in the oven with a quarter cup of sugar and a pinch of salt. Success! This was the deep strawberry flavor I was after. Store-bought jam out….roasted strawberries in.

Slice of Scandinavian Strawberry Cream Cake

Easy Assembly

Once I had mastered the cake and filling, it was time to assemble the cake. As I’ve said before, I’m a rustic baker by nature and am not much for elaborate decorating techniques. I really liked the idea of a cake that was open on the sides and piled high with whipped cream and minimally cut fresh berries. Most of the recipes I found called for whipped cream made with powdered sugar rather than granulated sugar. I tried both and much preferred the version made with granulated sugar. Powdered sugar contains cornstarch and thickens the cream really quickly. This can lead to over-whipped, curdled-looking cream in the blink of an eye. I liked the soft texture and appearance of the whipped cream made with granulated sugar much better, and it was easier and more forgiving to work with.

Rustic and yet elegant and bursting with true strawberry and cream flavor, this cake is the perfect way to celebrate summer with true Nordic style.

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Scandinavian Strawberry Cream Cake

strawberry cream cake

★★★★★

5 from 1 reviews

A show-stopping Nordic celebration cake filled with roasted strawberries and pastry cream and topped with whipped cream and fresh strawberries.  Perfect for any summer occasion!

  • Author: Kristi
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour and 20 minutes + cooling time
  • Yield: 1 9-inch layer cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

For the Roasted Strawberry Filling:

1 pound strawberries, quartered

¼ cup granulated sugar

Pinch of fine salt

 

For the Cake Layers:

½ cup unsalted butter

¼ cup milk

1 cup + 2 tablespoons all-purpose flour

½ cup + 2 tablespoons almond flour

1 ½ teaspoons baking powder

½ teaspoon fine salt

3 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

 

For the Pastry Cream Filling:

2 egg yolks

1 ½ tablespoons unsalted butter

1 tablespoon cornstarch

1 cup half and half

2 tablespoons sugar

1 teaspoon vanilla extract

Pinch of fine salt

 

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

 

To Assemble the Cake:

Roasted Strawberry Filling

Cake Layers

Pastry Cream Filling

Whipped Cream

2 cups strawberries, halved if small or quartered if large

Instructions

  1. Make the Roasted Strawberry Filling: Preheat oven to 350 degrees.  Combine strawberries, sugar and salt in an 8 inch square baking dish.  Roast in the oven for 20 minutes. Remove from the oven and stir briefly.  Return to the oven and roast for an additional 20 minutes. Remove from the oven and cool slightly.  Mash mixture with the back of a fork until it is a jam-like texture. Cover and refrigerate until ready to use. Filling should be completely cool before assembling the cake.  (Filling can be made up to a week in advance).  

  2. Make the Cake Layers:  Warm butter in a saucepan over low heat or in the microwave until the butter is melted.  Add milk. Stir and set aside to cool.

  3. Preheat oven to 350 degrees if you have not already done so to make the Roasted Strawberry Filling.  Butter two 9 inch cake rounds. Place a 9 inch circle of parchment paper on the bottom of each pan.  Butter the parchment paper. Flour the inside of the pans. Set aside.

  4. Whisk flour, almond flour, baking powder and salt in a medium bowl until fully combined.  Set aside.

  5. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light in texture and pale yellow in color, about 2-3 minutes.  Reduce speed to medium-low and add vanilla.

  6. Reduce mixer speed to low and add ⅓ of the cooled butter and milk mixture followed by ⅓ of the flour mixture and mix until just combined.  Repeat this process two more times ending with final ⅓ of the flour mixture.

  7. Divide cake batter equally between the prepared pans.  Using a small off-set spatula, spread batter out evenly to the edges of the pan.  Bake until golden brown and a tester poked into the center of each cake comes out clean, about 20 minutes.  Set cakes aside to cool.

  8. Meanwhile, make the Pastry Cream Filling.  Whisk egg yolks, butter, cornstarch, half and half and sugar together in a medium saucepan.  Place pan over medium low heat and whisk constantly until mixture is smooth and thick, about 3-5 minutes.  Strain mixture through a fine mesh strainer into a clean bowl. Stir in vanilla. Place a piece of parchment paper directly on top of the pastry cream, followed by a layer of plastic wrap (this prevents the custard from forming a skin).  Refrigerate until you are ready to use. Pastry cream should be completely cool before assembling the cake. (Pastry Cream Filling can be made 1-2 days in advance.)

  9. When you are ready to assemble the cake, make the Whipped Cream.  Place cream in the bowl of a stand mixer fitted with the whisk attachment.  Whip on medium-high to high speed until the cream starts to thicken. Add sugar and continue to whip until the cream can hold medium peaks.  Add vanilla.

  10. Assemble the cake.  Place one cake layer on the bottom of a serving plate.  Spread Pastry Cream Filling evenly over the top leaving a border around the edge of about ½ inch.  Spoon Roasted Strawberry Filling over the top of the pastry cream. Place the second cake layer on top of the strawberry filling.  Spread whipped cream on the cake and arrange fresh strawberries over the top, finishing with two or three whole strawberries for garnish.  Serve immediately.

Notes

Using a serrated knife will help create clean cake slices.

 

If you want to make the cake in advance (up to a couple of hours), hold off on topping it with the whipped cream and strawberries until just before serving.  Simply wrap the unfrosted, filled cake with plastic wrap and refrigerate until you are ready to add the whipped cream and strawberries.

Keywords: Strawberry, Cream, Cake, Scandinavian, Summer, Nordic

Caramelized Leek and Snap Pea Salad Smørrebrød

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caramelized leek and snap pea salad smørrebrød
Caramelized Leek and Snap Pea Salad Smørrebrød

The inspiration for this recipe came from the May 2019 issue of Martha Stewart Living. Do you subscribe to any magazines in print form? I used to get quite a few and stopped a few years ago when everything became available online. Why pay for a subscription when I can get everything online for free, right? Well, a few months ago I realized that I missed my print issues. I missed the simple pleasure of opening up the mailbox and finding a new issue inside. I missed sitting down with a cup of coffee and actually flipping through the pages. I missed having my magazines on the coffee table where I could return to them when I had a few moments of downtime. So I resubscribed to a few favorites, Martha Stewart Living being one of them. As I see it, indulging in a magazine subscription is an easy and affordable way to treat myself to something that brings me joy. Sometimes it’s those simple, small pleasures that brighten the everyday and make all the difference.

Which brings us to this open sandwich, another small way to treat yourself to something simple and delicious. Creamy ricotta, caramelized leeks and a lemony snap pea salad on top of toasted sourdough. Need I say more? The whole thing takes about 30 minutes if you prep the salad while the leeks are cooking. It makes a delicious and filing lunch or a hearty first course or side to a cup of soup for dinner. And you could definitely pack this for lunch on the go. Use crispbread or crackers in place of the toast, pack the ricotta, leeks and salad separately and assemble your sandwiches when you are ready to eat. Treat yourself to the little things, friends. They matter more than you think they do. What are some simple things that bring you joy that you can weave into your everyday life?

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Caramelized Leek and Snap Pea Salad Smørrebrød

caramelized leek and snap pea salad smørrebrød

A delicious and hearty spring open sandwich topped with creamy ricotta, caramelized leeks and a lemony snap pea salad.

  • Author: Kristi
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 open sandwiches
  • Category: smørrebrød, sandwich
  • Cuisine: Nordic, Scandinavian

Ingredients

For the Smørrebrød:

4 slices (or 2 slices cut in half if pieces are large) sourdough or country bread, toasted

½ cup whole milk ricotta cheese

Caramelized Leeks, recipe follows

Snap Pea Salad, recipe follows

Chopped chives for sprinkling

Finely grated lemon zest for sprinkling

¼ cup pine nuts, toasted

 

For the Caramelized Leeks:

3 tablespoons extra-virgin olive oil

3-4 leeks, white and light green parts only (about 5 cups sliced)

Coarse salt and freshly ground pepper

1 teaspoon minced fresh thyme

 

For the Snap Pea Salad:

2 cups sugar snap peas, trimmed and sliced thin on a diagonal

2 tablespoons extra-virgin olive oil

2 teaspoons lemon juice

½ teaspoon finely grated lemon zest

1 tablespoon chopped fresh chives

Coarse salt and freshly ground pepper

Instructions

  1. Make the Caramelized Leeks:  Slice leeks in half lengthwise and rinse thoroughly under running water.  Leeks grow in sandy soil so it’s important to take the time to rinse carefully between each layer.  Cut leeks into thin slices. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add leeks and season with ½ teaspoon salt. Cook, stirring frequently, until the leeks start to brown, about 5-7 minutes.  Reduce heat to medium low and continue to cook until leeks are golden brown and almost jam-like, about 20-25 minutes. Add thyme and season to taste with salt and pepper.

  2. While the leeks are cooking, make the Snap Pea Salad.  Combine snap peas with olive oil, lemon juice, lemon zest and chives in a medium bowl.  Stir and season to taste with salt and pepper. Set aside.

  3. If you haven’t already, toast the bread.  Spread each slice generously with ricotta cheese.  Top with a spoonful of the leeks and the snap pea salad.  Sprinkle with chives, lemon zest and pine nuts. Serve immediately.

Keywords: smørrebrød, nordic, open sandwich, snap peas, leeks, spring

Walpurgis Night (Valborgsmässoafton)

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Bonfires are the traditional way to celebrate Walpurgis night in Scandinavia

Walpurgis Night (April 30), is celebrated all over Scandinavia but especially in Sweden and Finland. The holiday is named after Saint Walpurga, a Christian saint known for her healing powers and her ability to repel witchcraft. Great bonfires were traditionally lit in her honor in an effort to ward off witches and evil spirits.

In modern day Sweden, Walpurgis Night is a time to gather around a bonfire to celebrate the arrival of spring with drinking, dancing and singing folk songs. Fortunately for those who overindulge, May 1 is a national holiday (their Labor Day). The celebrating continues into this next day with parades, picnics and other festivities.

In the Swedish university towns of Uppsala and Lund, Walpurgis Night conveniently falls at a time when the students are just about to hunker down and study for final exams. Needless to say, they take this opportunity to let loose even more seriously than the rest of Sweden. The morning begins with a breakfast of champagne and strawberries. The day continues with a huge street party and more champagne, some for drinking, some for shaking up and spraying in celebration.

Thinking of hosting your own celebration of Walpurgis Night this evening? If you have a fire pit in your backyard or live somewhere that permits bonfires you can really celebrate Nordic-style. But for most of us here in the US I’m guessing that’s not an option. Maybe just a stroll around the neighborhood to admire all of the beautiful trees in bloom and then an outdoor toast with a glass of champagne to celebrate the return of warmer weather. Happy spring!

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

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Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

Whenever I am in Minneapolis, I make a point of visiting the American Swedish Institute. Part museum and part cultural center, the ASI offers a glimpse inside the historic home of Swan and Christina Turnblad, Swedish immigrants who settled in Minnesota in the late 1800’s. Attached to this grand mansion is the Nelson Cultural Center, a sleek, modern building that houses exhibition space, a gift shop, classrooms and Fika, the institute’s delightful Nordic-inspired cafe.

The American Swedish Institute in Minneapolis, Minnesota

The last time I had lunch at Fika, I ordered a delicious open face sandwich (called smørrebrød in Danish and smörgås in Swedish) that inspired this recipe. Dense rye topped with buttery salmon, creamy mustard dill sauce and diced pickled beets, this sandwich is a dinner-worthy affair that is deceptively simple to prepare. The mustard sauce comes together in a snap while the salmon roasts in the oven, and the whole thing can be on the table in less than half an hour. I may not be able to visit the ASI or Fika as often as I would like, but I can whip this sandwich together on a Tuesday night for a quick (and delicious) Nordic fix. Thank you, Fika, for all of the delicious lunches I’ve enjoyed over the years and for the ongoing culinary inspiration. I’ll be back soon!

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Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

Dense rye bread topped with watercress, roasted salmon, creamy mustard dill sauce and pickled beets

  • Author: Kristi
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: smørrebrød
  • Method: sandwich
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

For the Smørrebrød:

4 this slices of dense rye bread

Butter for spreading

Coarse salt and freshly ground pepper

4 small salmon filets (skin-on is fine)

Olive or canola oil for drizzling and brushing

A few handfuls of watercress (baby arugula or spinach would be a fine substitute)

Creamy Mustard Dill Sauce, recipe follows

Spicy Pickled Beets, for serving

Fresh dill, for serving

 

For the Creamy Mustard Dill Sauce:

2 teaspoons olive oil or canola oil

1 shallot, minced fine

¼ cup dry white wine

2 tablespoons dijon mustard

½ cup heavy cream

2 tablespoons water

1 tablespoon chopped fresh dill

Instructions

  1. Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil (for easy clean-up) and brush with olive or canola oil.  Don’t bother to brush the pan with oil if you are using skin-on filets. Set aside.

  2. Place salmon filets, skin side down, on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast until done to your liking.  (I like mine just cooked all the way through which will take about 10-12 minutes).

  3. Meanwhile, make the Creamy Mustard Dill Sauce:  Heat oil in small saucepan over medium heat until shimmering.  Add shallot, reduce heat to medium-low and sauté until soft, 1-2 minutes.

  4. Add white wine and simmer until reduced by half, about 2 minutes.

  5. Add mustard, cream and water.  Simmer until thickened slightly, 2-3 minutes.

  6. Remove from heat and add fresh dill.

  7. Arrange bread slices on your work surface.  Butter the bread.

  8. Add a handful of watercress to each slice of bread.  

  9. Remove salmon from the baking sheet, leaving the skin behind if necessary by coming between the salmon and the skin with a thin metal spatula.  It should come up quite easily. Place a salmon filet on top of watercress on each slice of bread.

  10. Artfully arrange a generous dollop of mustard sauce and a spoonful of pickled beets around or on top of the salmon.  Garnish with fresh dill. Serve immediately.

Notes

Recipe inspired by a dish at Fika, the cafe at the American Swedish Institute in Minneapolis, Minnesota

Keywords: smørrebrød, Nordic, Scandinavian, smörgås, sandwich, salmon, mustard, pickled beets

Creamy Asparagus Soup

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Cream of tomato soup gets a lot of hype, and rightfully so. Who can resist its simplicity and comfort, perhaps even the fond childhood memories of tomato soup and toasted cheese sandwiches for lunch? But in the spirit of seasonal eating, I encourage you to look beyond the basic tomato soup as we transition from winter to spring. This creamy asparagus soup is just the thing. Warm and satisfying, it pairs nicely with a toasted goat cheese sandwich and a glass of white wine for an easy springtime supper.

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Creamy Asparagus Soup

A simple, creamy asparagus soup to celebrate the spring season.

  • Author: Kristi
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

2 large leeks, white and light green parts only

2 pounds asparagus, woody bottoms trimmed and chopped into one inch lengths

1 tablespoon plus 2 cups of water, divided

Coarse salt

2 teaspoons chopped fresh thyme

3 tablespoons unsalted butter, divided

3 tablespoons flour

4 cups chicken or vegetable broth

½ cup frozen peas (no need to defrost)

3 tablespoons cream

3 tablespoons lemon juice

Cayenne pepper

Instructions

  1. Trim the ends of the leeks and cut in half lengthwise.  Rinse thoroughly under running water being careful to get in between each layer of the leek (they can be very dirty).  Transfer to a cutting board and cut into half inch pieces.

  2. Melt 1 tablespoon butter in a large dutch oven over medium heat.  Add a handful (about ½ cup) of attractive asparagus tips and 1 tablespoon of water.  Cover and steam until asparagus tips are bright green and nearly tender, about 2 minutes.  Uncover and sauté until completely tender, about 1 more minute, adjusting the heat as necessary to keep the butter from getting too dark on the bottom of the pot.  If your asparagus tips are on the thicker side, this may take longer. Remove asparagus tips from the pot, sprinkle with coarse salt and reserve for garnish.

  3. Add remaining 2 tablespoons butter to dutch oven.  Once the butter has melted and foaming subsides, add leeks, thyme and 1 teaspoon salt.  Saute leeks and thyme in butter until leeks are soft and beginning to brown, about 5-7 minutes.

  4. Add flour and continue to cook, stirring constantly, for 1 minute.

  5. Add remaining asparagus, broth and 2 cups water.  Bring to a boil and reduce to a simmer. Cook until vegetables are just tender, about 5-7 minutes. (The time it takes will depend on the thickness of your asparagus spears.  The thicker ones will take longer. The best way to know if they are tender is to test one.) Add frozen peas and remove from heat.

  6. Puree soup in three batches in a blender until completely smooth.  Return to pot. Add lemon juice, cream and just a pinch or two of cayenne pepper.  Season generously with salt to taste. Serve, garnishing each bowl with a few the reserved asparagus tips.

Notes

*Be sure to clean your leeks thoroughly.  They grown in sandy soil and are notoriously dirty.  No one wants to eat a spoonful of gritty soup!

 

*This soup will not be delicious unless it is seasoned properly with salt.  Be sure to taste and season well before serving.

 

*Remember your blender safety when pureeing hot liquids.  Fill the blender jar no more than half way up, cover with a clean kitchen towel and hold onto the lid firmly with one of your hands as you push start.  Hot liquids will jump up and out of the blender given the opportunity, possibly landing on you or your clean kitchen counters (and even ceiling) if you are not careful.

 

*If you wish to freeze this soup, wait and add the cream and lemon juice when you are ready to serve.  This soup freezes nicely for about 2 months.

Keywords: asparagus, soup, Nordic, Scandinavian, spring