BY THE END OF THE SLIDES YOU WILL GET AN IDEA ABOUT SCANDINAVIAN CUISINE

1. SCANDINAVIAN CUISINE
• SCANDINAVIA COMPRISES OF COUNTRIES SUCH AS
FINLAND, NORWAY, SWEDEN AND DENMARK
• LOCATED IN THE NORTHERN EUROPE
• LONG AND HARSH WINTERS IN THESE COUNTRIES,
SUN IS SEEN FOR FEW HOURS WHICH FORCES
PEOPLE TO RELY ON MEAT AND SEAFOOD

2. REGIONS
NORWAY
• THIS CUISINE IS BASED ON SEAFOOD AND FARM-RAISED FISH
DUE TO THE LARGE COASTLINE FACING THE NORWEGIAN SEA
• NORWEGIAN SALMON IS HIGHLY PRAISED ACROSS THE WORLD
• NORWAY IS FAMOUS FOR ITS PAPER-THIN CRISP BREAD WHICH IS
POPULARLY EATEN WITH FISH AND VEGETABLES
• MILK FROM COW AND GOAT IS USED TO MAKE CHEESE. FOR
EXAMPLE GEITOST MADE FROM GOAT MILK

3. DENMARK
• CUISINE IS INFLUENCED BY ITS NEIGHBOURING COUNTRIES SUCH AS
HOLLAND AND GERMANY, THUS FOOD IS RICH AND HEAVY
• LONG WINTERS HAS CREATED THE NEED FOR PICKLING AND
PRESERVING FOOD
• PEOPLE LIVING ON COAST LARGELY EAT FISH WHEREAS PEOPLE
LIVING IN THE PLAINS PREFER PORK, CABBAGE AND OTHER
VEGETABLES
• IT HAS GIVEN ‘DANISH PASTRY’ TO THE WORLD

4. FINLAND
• WESTERN PART RELIES ON MEAT AND FISH WHEREAS THE
EASTERN PART RELIES ON VEGETABLES SUCH AS
MUSHROOMS, POTATOES AND BEETROOT
• HARSH WINTER LAST FOR ALMOST NINE MONTHS WHICH IS
NOT CONDUCTIVE FOR THE GROWTH FRUITS AND
VEGETABLES. THEREFORE, THE CUISINES RELIES ON TUBERS
SUCH AS SWEDE, POTATO AND TURNIP
• FINNISH CUISINE BEARS MORE RESEMBLANCE TO RUSSIAN
AND GERMAN CUISINES
• THE PEOPLE HEAR LIKE SOUR TASTE AND PICKLES IN THEIR
DIET

5. SWEDEN
• SWEDISH CUISINE IS LARGELY TRADITIONAL AND NON-
VEGETARIAN WITH MILD FLAVOURS AND SPRINKLING OF
FRESH PRODUCE
• FOURTH LARGEST COUNTRY IN EUROPE
• ALWAYS BEEN OPEN TO FOREIGN INFLUENCES
• PEOPLE LIKE THEIR FOOD TO BE SLIGHTLY SWEET
• FRUIT SOUPS, SUCH AS MADE WITH ROSE HIPS AND
BLUEBERRIES ARE VERY POPULAR

6. POPULAR INGREDIENTS IN SCANDINAVIAN CUISINE
• LINGONBERRY- SOUR BERRY THAT GROWS IN WILD. EATEN AS JAM,
PRESERVES
• BILBERRY- SMALLER THAN BLUEBERRIES GROWS IN WILD EATEN AS
FRESH OR CAN BE MADE INTO JAM, PRESERVES
• CLOUDBERRY- RESEMBLES LIKE RASPBERRIES. USED FOR MAKING
JAMS, JUICES AND LIQUERS
• SEA BUCKTHORN- SEA BERRY THAT GROWS ON COAST OF ATLANTIC
OCEAN. NUTRITIOUS AND ACIDIC TASTE
• ROSE HIP- FRUIT OF ROSE PLANT. COMMONLY USED TO MAKE
PRESERVES AND MARMALADES
• SALMON- BEST SALMON COMES FROM NORWAY. PREPARED AND
SERVED IN VARIETY OF WAYS

7. LINGONBERRY BILBERRY CLOUDBERRY SEA BUCKTHORN
ROSE HIP SALMON ATLANTIC COD

8. • ATLANTIC COD- MOST POPULAR FISH PREFERABLY EATEN AS FRESH
AS POSSIBLE.
• SPRAT- HERRING LIKE FISH FOUND IN ATLANTIC OCEAN. PICKLED,
CANMNEED OR EVEN DRIED
• HERRING- OILY FISH THAT GROWS IN NORTH PACIFIC AND ATLANTIC
OCEANS
• GEITOST- CHEESE MADE FROM GOAT MILK
• REINDEER MEAT- LOW FAT MEAT OF RIENDEER. DELICATE AND
TENDER MEAT
• RIDDER CHEESE- SEMI SOFT CHEESE MADE FROM COW’S MILK
• BLUE BRIE- VERY SOFT CHEESE MADE FROM COW’S MILK
• DANISH BLUE- BLUE CHEESE MADE FROM COW’S MILK. PDO
CERTIFIED

9. ATLANTIC COD GEITOST REINDEER MEAT
DANISH BLUE
ESROM
KOHLRABI
KALE

10. • ESROM- SEMI-SOFT CHEESE MADE FROM COW’S MILK
• HAVARTI- SEMI-SOFT CREAMY CHEESE MADE FROM COW’S MILK.
SERVED AS TABLE CHEESE
• KREIVI- LIGHT YELLOW-COLOURED CHEESE WITH A SEMI-HARD
TEXTURE
• KOHLRABI- GERMAN TURNIP. IT IS A ROOT VEGETABLE FROM THE
BRASSICA FAMILY
• KALE- FORM OF CABBAGE WITH CURLY LEAVES. USED IN SALAD OR
BRAISED TO MAKE VEGETABLE ACCOMPANIMENTS
• SWEDE- ROOT VEGETABLE

11. SPECIALITY CUISINES
• SKYR- strained yogurt eaten salted or with addition of sugar
• HAKARL- preparation of fermented shark
• GRAVALAX- salmon packed with salt and sugar and is left to cure for
at least 2-3 days
• ROMMEGROT- porridge made with cream, flour and milk
• FARIKAL- prepared by stewing lamb with cabbage, black pepper and
flour and is cooked for longs hours
• EEL ROLL- eel is skinned and deboned and stuffed with chopped
onions, salt and pepper and rolled up

12. SKYR HAKARL
GRAVALAX ROMMEGROT
FARIKAL FRIKADELLAR S0TEGT FLOESK

13. • FRIKADELLAR- ground meat patties made by mincing pork meat and
shallow fried. Served with remoulade sauce
• STEGT FLOESK- fried slices of pork that are served with boiled potatoes and
creamy parsley sauce
• LEVERPOSTEJ- paste made from liver and is used as a spread on rye bread
• MUSTAMAKKARA- made by mixing pork mince, pork blood and rye flour
and stuffed into casing and cooked like sausages
• KOTTBULLAR- minced meat rolled into dumplings and usually deep-fried.
served with, mashed potato, pickled vegetables and brown sauce and
lingonberry jam
• SMORGASTARTA- made by layering rye bread or white bread with creamy
filling in the center. Decorated with boiled cake
• PITEPALT- potato dumpling filled with shredded and sauted bacon and then
poached in boiling water. Served with butter and lingonberry jam

14. MUSTAMAKKARA
KOTTBULLAR SMORGASTARTA
PYTTIPANNA
RODGROD
PITEPALT

15. • PYTTIPANNA- made from leftover vegetables that are sauted with salt
and pepper and served with fried egg and pickled beets
• RODGROD- made from red currants and potato starch. Served along
with custard sauce or whipped cream
• KIISELI- fruit soup made from red currants and blueberries. Can be
served hot or cold
• MAMMI- made from rye flour, dark molasses, salt and candied orange
peel. Allowed to mature
• ROSE HIP SOUP- made from rose hips that are pureed and cooked
with sugar and thickened with cornstarch
• BLABARSSOPPA- Swedish fruit soup made from bilberries, sweetened
with sugar and thickened with potato starch

16. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR