New Year's Eve is a super opportunity to present a "smorgasbord" of appetizers to friends and relations as you ring in the New Year. Similar to Spanish tapas dishes, these savory Nordic "small bites" and sandwiches will provide a tasty accompaniment to your celebratory bubbly or - for any children in your crowd - festive "Skål Ya,ll" fruit tea.
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Scandinavia's most famous appetizer, cold-cured gravlax is a breeze to make, requiring only a few simple steps and next-to-no labor. Sliced paper-thin and served on rye crispbread with sweet dill mustard, it is a necessary and delicious part of a New Year's smörgåsbord buffet.
02 of 05Cold-cured gravlax takes on a new dimension of flavor when lightly smoked for an hour or two before serving. It's an excellent alternative to provide for less adventurous guests who prefer their salmon cooked.
03 of 05Smoked salmon, ripe avocado, and piles of tiny baby shrimp contribute to the flavor and the beauty of this seafood smörgåstårta.
04 of 05Gjetost, Norway's very special brown cheese, melts so easily that it's a natural cheese to use in fondue. While most often used for "dessert" fondues because of its almost candy-like sweetness, it also works nicely as a savory dunk for meatballs and rye bread.Continue to 5 of 5 below.
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The children and non-tipplers at your New Year's Eve festivities will appreciate this refreshing "fusion" fruit tea, a classic both in older Scandinavian cookbooks and in Nashville cuisine.
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