Creamed Potatoes With Dill

Serves 4 to 6.

Note: These are a Swedish specialty, particularly good in the summer with new potatoes still in their skins. Adapted slightly from “The Nordic Cookbook,” by Magnus Nilsson.

• 1 3/4 lb. potatoes, skins on or off (about 16 small to medium new potatoes)

• Salt

• 3 1/2 tbsp. butter

• 3 tbsp. flour

• 1 c. milk

• 1 c. cream

• White pepper

• Freshly grated nutmeg, optional

• 1 good bunch dill, fronds picked and stalks finely chopped

• Salt and white pepper, to taste


To prepare the potatoes: Put the potatoes in a large pan. Cover them with water, add salt and bring to the boil. Reduce heat and simmer gently until potatoes are tender. Do not overcook; they should be tender, but still have texture. Drain potatoes, then return to the pan. Place a sheet of paper towel on top of potatoes, put the lid back on and leave to rest for 10 minutes. Cool potatoes and cut into uniform pieces.

To prepare béchamel sauce: Melt the butter in small pot over medium heat. Remove pot from heat and whisk in flour. Return pot to medium heat, gradually whisk in all the milk and cream, making sure the sauce is smooth between each addition. Season with salt.

Lower heat, cover pot and simmer gently, stirring occasionally, for about 20 minutes. The sauce should be thick enough to coat the back of a spoon and not run off. Season with more salt if necessary, then add pepper and nutmeg, if using. If the sauce is too thick, add a little more milk. If it is too runny, simmer for a bit longer.

To finish the dish: Add the potatoes to the sauce. Stir carefully from time to time, while heating the mixture over a low heat. Make sure the sauce doesn’t burn, but also take care not to break up the potatoes too much.

Once the potatoes are hot enough, and just before serving, add the dill and season well with salt and quite a bit of white pepper.

Tester’s notes: We used red new potatoes, with the skins, and cut them into a 1/2-inch dice. This dish is reminiscent of a warm potato salad.

Nutrition information per each 6 servings:

Calories 245 Fat 12 g Sodium 420 mg Saturated fat 7 g

Carbohydrates 31 g Total sugars 5 g

Protein 5 g Cholesterol 35 mg Dietary fiber 3 g

Exchanges per serving: 2 starch, 2½ fat.


Norwegian Thick Salt-Pork Pancakes

Makes 4 to 6.

Note: This popular Norwegian pancake is often served with finely snipped chives and grated cheese. Adapted slightly from “The Nordic Cookbook,” by Magnus Nilsson.

• 3/4 c. plus 1 tbsp. all-purpose flour

• 5 eggs

• Good pinch salt



• 2 c. milk, divided

• Butter, for frying

• 11 to 12 oz. salt pork or bacon, sliced or cut into sticks


Combine flour, eggs, salt and 1 cup milk in a mixing bowl, and whisk until no lumps remain. Add the remaining 1 cup milk, whisking continuously.

Heat a little butter in a frying pan or skillet and add 1/4 or 1/6 of the pork or bacon (depending on how many you are making). Fry until it starts to brown a little. Ladle in 1/4 to 1/6 of batter. Fry pancake until underside is golden, then turn and fry on other side. Keep warm while you fry the remaining pancakes with additional butter and pork or bacon, and serve with your choice of accompaniments.

Tester’s notes: These are big pancakes, made from a thin batter that will expand to take up the entire pan, so these pancakes can only be made one at a time. Make sure the pancake is very firm before you flip it because it easily can break. We used a 10-inch skillet. How thick these pancakes end up, and the resulting cooking time, will depend on the size of the skillet you use and the amount of batter. Nilsson prefers to use cake flour rather than all-purpose. These taste more similar to the crêpe-like Swedish pancake than the traditional pancake found at a diner.

Nutrition information per each of 6 servings:

Calories 570 Fat 51 g Sodium 910 mg Saturated fat 19 g

Carbohydrates 16 g Total sugars 3 g

Protein 10 g Cholesterol 210 mg Dietary fiber 1 g

Exchanges per serving: 1 starch, 1 medium-fat protein, 9 fat.


Salmon Soup

Serves 4 to 6.

Note: While this is eaten throughout the Nordic countries, it is in Finland where the dish is most common and cherished. If you don’t have something to grind the allspice or peppercorns, place them on a cutting board and, with a sturdy knife, press hard on them until crushed. From “The Nordic Cookbook,” by Magnus Nilsson.

• 8 firm medium potatoes, cut into 1/4-in. slices or 3/4 in. cubes

• 2 carrots, cut into 1/4 in. slices

• 2 onions, cut into wedges

• 2 bay leaves

• 10 allspice berries or black peppercorns, ground (see Note)

• 1 1/4 c. cream

• Salt to taste

• About 1 lb. salmon fillet, cut into 1-in. cubes

• 1 bunch dill, fronds picked and stalks finely cut, for sprinkling.


Put the potatoes, carrots, onions, bay leaves and allspice into a large pot, and add enough water to cover them completely. Bring to a boil, then simmer for 10 minutes. Add the cream and salt to taste.

Continue simmering until potatoes are almost done, then add the salmon to the pot. Taste and adjust the seasoning one last time, then remove the pot from the heat and leave the salmon to sit in the hot liquid for a few minutes until just done. You mustn’t stir the soup any more after adding the salmon.

Remove the bay leaves. Sprinkle the dill over the soup just before serving.

Tester’s notes: We used Yukon Gold potatoes, which hold their shape nicely, and about 8 cups water to simmer them in.

Nutrition information per each of 6 servings:

Calories 350 Fat 12 g Sodium 640 mg Saturated fat 5 g

Carbohydrates 41 g Total sugars 6 g

Protein 22 g Cholesterol 62 mg Dietary fiber 6 g

Exchanges per serving: 3 starch, 2 lean protein, 1 ½ fat.



Danish Boiled Meatballs in Curry Cream Sauce

Makes 24 (2-inch) meatballs.

Note: This is classic Danish comfort food, usually served with white rice. The curry sauce is common throughout the Nordic countries and served with everything from chicken or beef to eggs from sea birds. It’s really only a cream sauce flavored with a very mild yellow curry powder from the supermarket. Adapted slightly from “The Nordic Cookbook,” by Magnus Nilsson.

• 1 lb. minced ground pork or veal

• 1 onion, grated, or finely chopped

• 4 tbsp. all-purpose flour, divided

• 1/3 c. milk plus 3/4 c. milk divided

• 1 egg

• Salt and white pepper to taste

• 1 3/4 tbsp. butter

• 2 tbsp. curry powder

• 3/4 c. cream


To make the meatballs: In the bowl of a stand mixer, combine the meat, onion, 3 tablespoons flour, 1/3 cup milk, egg, and salt and pepper to taste. You need to add quite a bit of salt from the start to facilitate this [we used 1/2 teaspoon]. Mix this together until dense and well combined.

Bring pot of water to boil and start shaping the meat into suitably sized meatballs dropping them into the water one by one as you finish shaping them. Simmer the meatballs until done [about 10 minutes for a 2-inch meatball; check with a thermometer to make sure it’s 160 degrees]. Lift them out of the water with a slotted spoon and place them on a serving plate.

To make the curry cream sauce: Melt the butter in a pot over medium heat. Add the curry powder and stir for a minute to warm through. Add 1 tablespoon flour and stir for a few minutes. Add cream, whisking so that no lumps form. Whisk in 3/4 cup milk, and bring to a boil. Reduce the heat to low, and simmer until it reaches the consistency you want. Season with salt and pepper to taste.

To complete: Pour the hot sauce over the hot meatballs just before serving them.

Tester’s notes: We made these meatballs from pork and they were incredibly tender, with a simple curry sauce that we will definitely be using for other protein.

Nutrition information per each of 6 servings (without rice):

Calories 290 Fat 20 g Sodium 120 mg Saturated fat 9 g

Carbohydrates 10 g Total sugars 5 g

Protein 19 g Cholesterol 105 mg Dietary fiber 2 g

Exchanges per serving: ½ carb, 3 medium-fat protein, 1 fat.