Scandinavian cuisine varies by country but has similarities due to the harsh winter climate. The cuisine relies heavily on seafood like salmon, cod, and herring as well as dairy products and preserved foods due to the long winters. Popular ingredients include berries like lingonberries and bilberries as well as root vegetables. Cuisines differ by region with coastal areas relying more on seafood and inland relying more on meat, dairy and preserved foods. Traditional dishes also vary but include cured salmon, meat dumplings, fruit soups and breads.

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