Swedish

Semlor (Swedish Buns with Almond Cream)

By Patrice Johnson | March 3, 2014

semla

semla

The floor was barely swept clean of pine needles from our defunct Christmas tree and already my Swedish friends were obsessing over semla (or the plural semlor). They tweeted and blogged one consistent plea, “I know it’s only January, but where I can find semlor?” Read More

Hot Smoked Salmon with Grilled Potato and Ricotta Cheese

By Marcus Samuelsson | January 15, 2014

(Photo by torbakhopper

(Photo by torbakhopper)

This recipe is a multicultural mashup on a plate: Swedish fish, Ethiopian spice, Southern greens, and European technique all meet to make a seriously delicious dish. These are flavors that I both grew up with and grew into, from the salmon that I caught in Smögen with my father to the collards that are a nod to my home now in Harlem, where soul food and Southern cooking are one of the best ways to bring people in the community together. The different flavors layer together to create something new and exciting, but always comforting. There are a lot of parts to this recipe, but I promise it’s worth it.

St. Lucia Saffron Buns Recipe

By Patrice Johnson | December 13, 2012

Photo: macro man

Photo: macro man

St. Lucia saffron buns can be shaped in numerous forms. The most popular today are Lussekatter, Julkronor, and Julgaltar. Interestingly, Lussekatter are a reference to Lucia’s relationship with Lucifer and the cat-form witches were said to assume.

Adapted from Aquavit: The New Scandinavian Cuisine

Carrot and Crayfish Salad Recipe

By Patrice Johnson | August 7, 2012

Photo: Patrice Johnson

Photo: Patrice Johnson

Inspired by Kräftskiva, this summery salad highlights fresh seafood and is perfect for the season’s peak. Kräftskiva is a traditional Swedish celebration, where people gather to feast on crayfish, drink, and enjoy each other’s company. If the only crustaceans you’ve tried are the usual shrimp, crab, and lobster, take this recipe as an ideal introduction to the ingredient. Crayfish meat is mixed with mayo, lemon juice, and Old Bay seasoning, much like a crab salad, as well as sweet, shredded carrots. Serve it as an appetizer at an outdoor barbeque—or bring it Kräftskiva, if you’re going to one anytime soon!

Check out another Swedish-style recipe from Patrice below:
Rye Blini with Quick-Pickled Beets and Gravlax  

Recipes

Quick Pickled Cucumbers Recipe

By Marcus Samuelsson | December 20, 2010

Photo: timlewisnm

Photo: timlewisnm

My recipe for Quick Pickled Cucumbers is an essential component for my perfect Swedish Christmas Table.  These pickles are second only to lingonberry jam as the favorite Swedish condiment.  The pickled cucumbers will keep in the refrigerator for up to five days, which means you can get started on your perfect Swedish Christmas table now.  Reserve 2 tablespoons of the pickling liquid for the Swedish Meatball Sauce.

Serve these with the other components of a perfect Swedish Christmas meal: St. Lucia Buns, Glogg, and two recipes to come for Swedish Meatballs and Ginger Citrus Cookies.

Other fast and easy dishes you may enjoy:

Quick and Easy Tiramisu Trifle Recipe

Rye Bilini with Quick-Pickled Beets and Gravlax

Quick and Healthy Couscous Salad with Shrimp Recipe

Quick and Easy Brownie Recipe

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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
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