Appetizers and Cheeses
Recipes on the Net:
Salami slices on rye, with Scandinavian Västerbotten cheese or sharp cheddar
slices, topped with bell pepper, Swedish mustard and cocktail onions.
Cucumber Canapes with Lemon and Chives
Half-inch slices of cucumber are used
as the base for the crab meat tossed with mustard, mayonnaise, chives and lemon
Smoked Salmon Mousse Sandwiches
Dill sprigs decorate the many layers stacked
on pumpernickel. Illustrated.
Served on fried white bread, and topped by an egg yolk in an onion ring.
Danish cheeses - Havarti and Samso - join some lean bacon, lager and onion in
this cheese fondue. Dip light rye or gherkins.
Fish Cakes with
Pickled Cucumber Relish
An Asian parallel to Scandinavian favorites -- but with some of the hot peppery
taste that's a new favorite.
A recipe for salmon cured in the refrigerator with spices and herbs. The cold
salmon is then served on black bread with mustard.
Peppers (Jarlsbergfylt paprika)
A spicy mixture of this Norwegian cheese is
used to stuff red or green peppers, which are then baked so that the cheese
mixture is melted and the peppers cooked through.
Norwegian Jarlsberg and some shredded parsley rolled into a white bread.
A vegetarian first course, the leftovers can be used as
appetizers -- or make them right into appetizers first time around.
Cheese (Marinert edamerost)
Small cubes of the cheese are chilled in a
marinade mae of spices and vinegar. Serve at room temperature.
Served hot in cream sauce, these are a hit on a buffet
table. Also see other meatball recipes on this site.
Buffet-sized open-faced sandwiches: rye bread, chopped parsley, the sharp taste
of minced onion and minced radish, then topped with strips of pickled herring
and some capers.
Portobello Mushrooms with Fontina
Bread slices are baked after being topped
with seasoned, broiled and sliced mushrooms and with the Swedish cheese, Fontina.
Fontina is a great melting cheese, and its taste goes well with these mushrooms.
Cheese and Caviar on Pumpernickel Rounds
Another salmon appetizer on
pumpernickel. This one's an open-face sandwich, served chilled.
Potatoes with Three Cheeses
You might want to substitute Jarlsberg or Fontina for the extra-sharp cheddar,
leaving the Danish blue cheese and Parmesan. An impressive side dish.
Another appetizer that's basically an open-face sandwich on pumpernickel bread.
and Cucumber Sandwiches
Triangles of Danish pumpernickel topped with a
dill-mustard butter, then sliced smoked salmon and thin cucumber slices.
Salmon Canapes with Chive-Mustard Butter
Open-faced triangles with smoked
salmon slices on tasty mustard butter, garnished with chives and pepper.
Sandwiches with Capers and Red Onion Relish
Use Danish-style pumpernickel for the bread on these three-layer appetizer
Danish open sandwiches, served as meals or appetizers.
More of the Danish-style open-faced sandwiches, good for meals or as appetizers.
A Norwegian version of "deviled eggs" with butter, cheese, and also
ham, tongue, (Scandinavian) anchovies or smoked salmon mixed with the egg yolks.
Walnuts and Cheese
(Valnøtter og ost)
A Norwegian taste treat: blue cheese butter and a grape
between two walnut halves.
Warm Lobster Salad
Spoon lobster mixture on lettuce leaves, then bake in a fish stock, cream and
wine sauce. Serve hot with sauce.