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preserving

Swedish Pickled Gherkins(Västeråsgurkor)

Classic Swedish Pickled Gherkins (Västeråsgurkor)

Pickles were always part of our meals at home, breakfast and lunch especially.  Dill and dill crowns are an integral part of Swedish pickled gherkins. They should also be both salty and sweet and definitely not too vinegary.  This is a family recipe, given to me by my grandmother, I’ve just tweaked it a little….

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How to make Rosehip Jam

Autumn brings a whole host of delicious fruit for us to cook and preserve.  Among them are blackberries, crab apples, sloes and rosehips. Well, what are rosehips? They’re the fruit of the rose plant, orangey-red in colour, ready and ripe to pick in early September in the UK.  The most common rose hips are from…

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Provencale Sardines

Catalan-Style Sardines

I first devoured a dish similar to this some years ago in the Costa Brava; I’ve endeavoured to emulate it since.  Tried and tested, I think I’ve now mastered the recipe.  Fresh sardines, coated in flour and shallow fried until they’re just cooked through to preserve them. Then marinated in a tasty, piquant tomato sauce. …

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Blackcurrant Shrub Drink

Blackcurrant Shrub Drink

Ever heard of shrub drinks?  A shrub is a tangy and thirst quenching beverage that’s really refreshing and astonishingly simple to make. Making a shrub is basically a way of preserving. It’s an infused syrup, made with fresh ingredients, fortified with apple cider vinegar and then aged, which develops its complexity and flavour. When freshly…

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Hot smoked salmon

Home Hot Smoked Salmon

Hot smoking fish sounds intimidating but it’s something anyone can do. I have used my Big Green Egg to smoke mine but all you need is a kettle barbecue or a stove top smoker. The process takes a few hours but the only tricky part is the ability to control the heat if you’re using…

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Kale, Broad Bean and Avocado Salad

You can never go wrong with a salad in the spring and summer.  Massaged kale is a surprising good ingredient, add a delicious dressing with a few other tasty vegetables and you have a balanced and nutritious meal.  This would also work really well with peas or chickpeas which could be instead of the broad…

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Scandinavian Quick Pickled Red Onions

Generally you’ll always find a jar of these sweet piquant vegetables in my fridge.  Pickled red onions transform raw onion from pungent and crunchy to delicate and mellow.  Occasionally I add chilli flakes for extra spice or herbs for extra flavour.  They couldn’t be quicker to make either, just measure out the ingredients and mix,…

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Pickled Blackberries

Pickled Blackberries

I love the ritual of blackberry picking, time spent, basket in hand choosing the ripest juiciest fruit for dessert. When my children were small it was a family affair and a competition as to who could pick the most berries.  Now I’ll take a friend and my dogs to forage and chatter.  Is it me…

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Brined Salmon with Dill infused Potatoes

Brined Salmon with Creamy Dill Infused Potatoes & Lightly Pickled Cucumber

Most of you are familiar with Gravad Lax, a popular delicacy in the English-speaking world, and English has naturally adopted the short version of its name, gravlax. There seems to be endless ways to flavour this fish from beetroot, horseradish to gin and juniper. You may not be aware of the lesser known Swedish classic…

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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Easy, simple and delicious, love this Friday night Easy, simple and delicious, love this Friday night meal. 

Have a great weekend whatever you’re up to. I’m in search of wild garlic 🌱

Fish Tacos with Avocado Salsa
Serves 4

550g sustainable white fish, ie. Hake or pollack
1 1/2 limes
1 1/2 tsp paprika
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper
3 tables olive oil
100ml sunflower oil
salt & pepper
1 avocado, peeled and diced
1 medium tomato, skinned & deseeded
a small handful of coriander leaves, chopped

To serve:
Quick pickled red onion (how to make on highlights) 
coriander
red chilli, sliced
8 tortillas
Little gem lettuce
2 limes, cut into wedges
Greek style yogurt

Method
To begin, slice the fish into thick chunks and place into a shallow dish. Combine the juice of a lime, spices and olive oil, pour over the fish, turn to coat. Leave to marinate for 20 minutes.
Put the avocado in a bowl and squeeze over the juice of half a lime. Finely chop the flesh of the tomato and add to the avocado with the coriander.  Season and stir.  Set to one side.
Heat the tacos according to the packet instruction.
Heat the sunflower oil in a heavy-based frying pan over a medium-high heat.  Season the fish and fry in batches so as not to over crowd the pan.  Fry each piece for 2-3 minutes.  Place the fish, once cooked on to kitchen paper, then onto a warm plate.
Place a little of each ingredient on the tacos, drizzle with lime juice and serve with a handsome dollop of yogurt.
Seared Sea Trout with Pea & Lemongrass veloute. W Seared Sea Trout with Pea & Lemongrass veloute.

With spring in the air I fancied something fresh and light for dinner. Who doesn’t have peas in the freezer? Always good to add to a dish or be the star of the show.
I’ll pop the recipe on the blog tomorrow. If you sign up for my e-newsletter you’ll receive all my latest recipes.
Sending you a big hearty bowl of BEETROOT & DILL S Sending you a big hearty bowl of BEETROOT & DILL SOUP, with a side of labneh balls, leftover form the weekend, just incase you need something super comforting.

BEETROOT & DILL SOUP 

Preheat the oven to 190C fan. Top & tail 4 medium beetroot, wash them & cut into smallish chunks. Cut a medium red onion into quarters. Place onto a baking tray with a fat clove of garlic, unpeeled, then drizzle with oil & stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.

Meanwhile, heat 1 tbsp of oil in a large pan. Add a diced stick of celery & saute for 5 minutes until soft but not browned.

Stir in the roasted beets & onion and 750ml stock & season with salt & pepper. Peel the cooked clove of garlic and add too.  Bring to the boil, then reduce the heat and simmer for 5 minutes.

Add chopped dill and puree the soup in a blender, blitz until smooth.

Serve in bowls with a drizzle of yogurt and sprinkling of dill.
Yesterday was the perfect spring day 🌞I spent t Yesterday was the perfect spring day 🌞I spent the afternoon, weeding,  hoeing  and preparing my vegetable patch for planting. I haven’t a hundred percent decided what I’m going to grow this year apart from my staples of carrots, beetroot, broad beans and cavolo nero. I’m dedicating one bed to dahlias after seeing so many beautiful blooms on here last year, Cafe au lair being one. 
So any suggestions folks, I know many of you grow vegetables, what would you recommend?
To mark the end of Real Bread Week, I’d like to To mark the end of Real Bread Week, I’d like to share with you how I make garlic bread, 2 ways.  And that I don’t always use a sourdough starter when I bake! 
Flatbread recipes, if you’re pushed for time.
So simple to knock up and really delicious served with mezze or a curry.

Have a lovely spring weekend friends. 🌞🌱🌷

Flatbreads

Option 1
250g plain flour
1/2 tsp fine sea salt
1 1/4 tsp baking powder
1/4 tsp bicarbonate of soda
 1 tsp honey
70g live yogurt
100-120ml milk
2 Tbls olive oil

Combine the ingredients with 100ml milk to begin with, add more if the dough seems dry. Rest for a minimum of half an hour preferably an hour, drizzled with a little oil and covered,.

Or

Option 2
250g plain flour
1 tsp fast action yeast
2 Tbls olive oil
1 tsp honey
1/2 tsp salt
75 ml water
75 ml milk

Melted butter combined with finely chopped parsley, grated garlic, chilli flakes &  a sprinkling of Malden salt

Yeasted method.
Combine all the ingredients, knead until you have a smooth dough. Prove for no less than an hour, preferably 2. drizzled with a little oil and covered,  You can prove in the fridge overnight and bake the next day.  Once the dough has proved, divide into 4 equal pieces, roll into buns &  leave on a floured work surface, covered with a tea towel for 25 if the dough isn’t cold, 45 minutes if it is.  Roll out and bake in a cast iron pan on a high heat for approximately 2 minutes.

✨See story highlights on how to make option 1✨

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