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nordic nosh winter dishes, Scandinavian style: part one
by Kiera Tara O'Brien | 1 2 3

continued from page 2

Fisk: Smoked Salmon Quiche
A little French inspiration has spiced up a Norwegian favorite.

1 ¾ cups (250 g) flour
1 cup (200 g) cold unsalted butter and cut up into small chunks
1/3 cup (1 dl) water

½ cup (1 ¼ dl) onion, finely chopped
2 Tbsp unsalted butter
14 oz (400 g) smoked salmon, chopped
2 tsp fresh chives, chopped
½ clove garlic, chopped
2 tsp fresh basil, chopped
5 eggs
1 cup (2 ½ dl) milk
1 cup (2 ½ dl) whipping cream

Serves 8

1 For the pastry, combine the butter and flour in whatever manner you prefer for making a pie crust – with a food processor, by cutting with two knives, using a pastry blender, or rubbing the butter into the flour with your hands. Add the water and stir it into the butter/flour mixture, until the ingredients begin to stick together. Gather into a ball, cover with plastic and chill for an hour in the fridge.
2 Preheat the oven to 400º F (200º C). Roll out the dough to fit into a deep, 10-inch (24-cm) tart pan (the tart pan should be about the depth of a pie pan; if you use the flatter style of tart pan instead, you can cut back on the milk/cream/egg mixture to about 2/3 the listed quantities). Prick the dough with a fork inside the pan. Cover the edges with foil and bake for 10 minutes. Remove the crust from the oven and take off the foil.
3 Reduce temperature in the oven to 325º F (160º C).
4 Sauté the butter and onion until fragrant and shiny (not colored). Add the salmon, chives, garlic and basil. Let cool, then arrange the mixture in the pre-baked crust.
5 Whisk the eggs, milk and cream together. Season with pepper and pour into the salmon-filled crust shell. Bake for 30 minutes, until puffed and golden.

Agurk Salat: Fresh Cucumber Salad
A fresh and crispy salad that won’t take away from a bold fishy menu.

1 large cucumber, sliced (use the big, thinner European-style cucumbers, or substitute 2 of the regular North American variety)
1/3 cup (3/4 dl) white vinegar
1/3 cup (3/4 dl) water
2 scant Tbsp sugar
1/8 tsp salt
pinch of white pepper
fresh parsley, finely chopped

Serves 2-4

1 Prepare this salad 30 minutes before serving. Thinly slice the cucumber into a serving bowl.
2 Mix together the remaining ingredients except the parsley and pour over the cucumber slices.
3 Sprinkle with finely chopped parsley and serve.

Don't forget to check out part one of this article, the landlover's spread!


Kiera Tara O'Brien lives for stews, sausages and warm cookies in the cold winter months of Europe. Somewhere in her nomadic existence between Oslo, London and Copenhagen she manages to sneak some time for old Hollywood classics, ice skating and TopShop-ing. Pop a question or drop a comment (or suggest a nice cafe to visit in New York City) to this fabulous freelance writer at kiera.tara@gmail.com.

more by Kiera Tara O'Brien:
old thyme delights | the witching hour witchy halloween flicks| that 70s flick fright night classics

plus check out the recipe index !


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