Scandinavian and Scandinavian-American food is often characterized in people's minds by the concept of "smorgasbord" - a long table loaded with rich and cream-laden dishes. In reality, the smorgasbord feast is generally reserved for Christmas (and is called "Julbord").
These days, much research and publicity are being given to the "New Nordic Diet," a healthful way of eating emphasizing Scandinavia's wild fish and game, native berries, whole grains, and cold climate vegetables.
Explore the benefits of the new Nordic diet through recipes that use nature's bounty in healthy ways.
01 of 07
As people become increasingly aware of the dangers of farm-raised beef, poultry, and pork fed huge amounts of antibiotics, it's worth exploring the delicious varieties of wild fish, elk, venison, moose, and free-range lamb that have never gone out of style in Scandinavia's unique hunting and fishing culture.
One traditional Scandinavian food based on wild salmon is gravlax. Modern gravlax has a fresh, delicate flavor and is delicious served either as an elegant appetizer or as a topping for smørrebrød, open-faced sandwiches.
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04 of 07
This Swedish yellow pea soup Ärtsoppa recipe makes use of cold-weather vegetables as well as dried peas for protein and a ham bone for flavor. It's a real cold-weather warmer.Continue to 5 of 7 below.
05 of 07
Lingonberries, cloudberries, blueberries, wild strawberries, elderberries, black currants... all are rich in antioxidants, providing a strong line of defense against heart disease, various cancers, and other diseases caused by free radicals.
Lingonberries are easy to grow in many areas of the United States, providing both wonderful fruit and a low evergreen groundcover in the garden. While cloudberries only grow happily north of the 55th parallel, they (like lingonberries) are readily available as preserves to anyone within driving distance of an IKEA. Danish red berry pudding (rødgrød med fløde) is a hallmark dessert of Denmark.
06 of 07
Wheat is difficult to grow in the northern latitudes, so Scandinavians have always depended primarily upon hardier grains like rye, barley, and oats to flavor their outstanding crispbreads, yeasted bread, porridges, and baked goods.
Swedish limpa bread was originally made from the fermented brewer’s wort produced in beer-making. It uses rye flour as well as all-purpose flour.
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This moist, Icelandic dark rye bread (rugbrauð) known as Icelandic thunder bread is leavened with baking powder, not yeast, and gets its dark color and sweetness from molasses. In Iceland, it's cooked by placing pots in the geothermal springs. You can use a tin can or tented ramekin for steaming in a slow cooker.