Nordic cuisine stands for fresh ingredients, clear flavors and a close connection to nature. In his cookbook Modern Nordic (DK Publishing), food photographer and cookbook author Simon Bajada presents more than 100 recipes from Denmark, Sweden, Norway, Finland and Iceland - from traditional classics to modern interpretations. Three highlights are featured here: the famous Smørrebrød, delicate cod en papillote with green tomatoes and an aromatic carrot-cardamom cake that captures the taste of Scandinavia in a sweet way.
Smørrebrød with Watercress Cream, Smoked Salmon, Pickles, Dill and Potato Chips
Open-faced sandwiches are equally popular in all Nordic countries as a quick snack or hasty lunch. However, Denmark has a special affinity for these rye bread-based snacks. They are the true heroes of Danish cuisine.
The most common toppings are meat or fish in one of numerous creamy sauces, with some acidity, usually from pickled ingredients, and garnished with something fresh, traditionally dill or parsley. As with all sandwiches, there are endless combinations. You can be generous with the toppings; rather than a conventional sandwich, the whole thing should be seen as a salad that happens to have bread underneath it.
Ingredients: 4 slices heavy Danish rye bread, 2 tbsp salted butter, a few sprigs of watercress (leaves picked and finely chopped), 100 g sour cream, 150 g smoked salmon (thinly sliced), 50 g quick-pickled cucumber slices, 25 g dill, 1 handful of sea salt potato chips
Preparation: Spread the bread slices evenly with butter. Mix the watercress and sour cream in a small bowl.
Arrange the smoked salmon on the bread and add the watercress cream on top. Top with a few slices of pickles and garnish with dill sprigs. Finally, sprinkle some crushed potato chips on top as a crispy extra.
Cod en Papillote with Green Tomatoes
Ingredients: 2 x 150 g cod fillet or other firm white fish fillet, 2 small green tomatoes (sliced into thin rounds), 20 g white cabbage (roughly chopped) or another green vegetable like asparagus or leek stalks, 3 dill umbels or dill sprigs, 1 pinch of licorice powder, 1 tsp smoked salt or sea salt flakes, 1 tsp olive oil
Preparation: Preheat the oven to 180°C. Fold a piece of parchment paper (40 × 30 cm) in half. Round off the corners with scissors, then unfold the parchment paper into a heart-shaped piece.
Place the fish in the center of the paper, top with tomatoes, chopped cabbage, dill umbels or dill sprigs and licorice powder. Season with sea salt and olive oil, then fold the paper into a packet. Fold in the edges and twist both ends together to seal it.
Bake the packet on the middle rack of the oven for 12-15 minutes - or until the fish is cooked through.
Unfold and eat directly from the packet, or arrange on plates.
Carrot-Cardamom Cake
Ingredients: 225 ml sunflower oil (plus a little more for greasing), 310 g sugar, 170 g grated carrot, 3 eggs, 240 g flour, ½ tsp freshly grated nutmeg, 1 tsp ground cinnamon, 1 tsp crushed cardamom seeds, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 40 g chopped walnuts
Frosting: 200 g soft butter, 200 g cream cheese, 180 g powdered sugar, seeds from ½ vanilla pod, juice and grated zest of 1 organic lemon
Preparation: Preheat the oven to 200°C. Beat oil and sugar with a mixer in a large mixing bowl on the highest setting for about 5 minutes until white and fluffy.
Continue mixing, adding the grated carrot and eggs one at a time. Then add flour, spices, baking soda, baking powder and salt. Continue mixing for a few minutes, then fold in the walnuts with a spatula.
Grease a round cake pan (23 cm diameter) and pour in the batter. Bake in the oven for 30-35 minutes until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and let cool completely.
While the cake is cooling, prepare the frosting. Mix all ingredients until smooth. Only apply the frosting when the cake has really cooled completely. Serve with a cup of coffee or a glass of milk.
