This interlude into the deep blue sea is brought to you by the Danes, who a) know a thing or two about what to do with fish, and b) know a thing or two about meatballs. Here, we have the perfect union of both in these light and lovely fish cakes and accompanying herb-loaded creamy sauce. They can be plated up with boiled potatoes or a fresh green salad, but for an off-the-rack Scandi experience, serve them with dark rye bread.
Often, I have a bit of chicken left over from dinner that I use up the next day for lunch. Here is a really delicious summer version, using fresh-cooked chicken breasts; obviously, you can swap in leftover roast chicken.
This is a classic Danish summer dish that is served with variations from region to region. It is very important for all the ingredients to be seasonal, with new potatoes, and it has to be a big, juicy, tasty chicken.
These scallop dumplings with their chunks of smoked salmon are pure Scandinavia, especially when you float them in a broth flavored with dill and allspice. If only all the grand things in life came together this easily.