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Traditionally served on the Christmas smörgåsbord, sillsalat is a Swedish salad that combines finely sliced or minced pickled herring with diced boiled potatoes, pickled beets, pickles, apples, and chopped onions. All the ingredients are placed in a large bowl and tossed lightly with a sour-sweet dressing made with vinegar, water, sugar, pepper, and (optionally) cream or yogurt.
For a nice pop of color, the salad can be enriched with whipped cream flavored with beet juice. Sillsalat is usually garnished with chopped parsley and served with wedges of hard-boiled eggs, rye bread, and sour cream.
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Agurksalat is a traditional cucumber salad originating from Norway. This refreshing salad is especially popular in the summer and has many variations. It's usually made with sliced cucumbers, water, sugar, salt, white pepper, parsley, and white wine vinegar.
Thinly sliced cucumbers are simply mixed with the dressing, chilled for about half an hour, sprinkled with chopped parsley, then served, often as an accompaniment to fish such as salmon or mackerel. If properly prepared, the salad should be crunchy and have a nice balance of sour and salt with hints of sweetness from the sugar.
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Färskpotatissallad is a traditional potato salad. Although there are many variations, the salad is usually made with a combination of new potatoes, sour cream or crème fraîche, chopped dill, and mayonnaise. The new potatoes are scrubbed and boiled in salted water until soft.
They're drained and cut into smaller chunks. The crème fraîche or sour cream is mixed with the mayonnaise and dill, and the potato chunks are then folded into the mixture. Färkspotatissallad is well-chilled for at least one hour before serving.
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Sildesalat is a traditional herring salad originating from Norway. Although there are many variations, the salad is usually made with a combination of herring fillets, hard-boiled eggs, sour cream, mustard, onions, gherkins, and Granny Smith apples.
The salted herring is soaked in a mixture of milk and water before it's chopped and mixed with chopped apples, onions, and gherkins. The chopped egg whites are added to the salad, along with mustard and sour cream. The salad is chilled overnight and it's then topped with chopped egg yolks and a dash of paprika before serving.
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Rosolli is a colorful Finnish salad that is especially popular during the festive Christmas season. It is very easy to prepare rosolli – the ingredients are simply chopped or boiled, then mixed together. Although there are some variations, the salad typically consists of boiled potatoes, boiled carrots, boiled or pickled beets, chopped onions, chopped apples, and a few pickled cucumbers cut into small pieces.
Once assembled, rosolli is traditionally served with a flavorful sauce on the side, made with heavy cream, vinegar, and sugar. If desired, garnish the salad with chopped hard-boiled eggs.
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Hummersalat is a traditional salad originating from Norway. Although there are a few variations, the salad is usually made with a combination of lobsters, lettuce, asparagus, lemon, artichokes, mayonnaise, hard-boiled eggs, whipping cream, and tomatoes.
The lobster meat is cut into small pieces. The tomatoes and eggs are cut into wedges, the whipped cream is blended with mayonnaise, and the vegetables are drained. A salad bowl or a platter is lined with lettuce, and all the salad ingredients are arranged over the lettuce, while the eggs, tomatoes, and lobster claws are reserved for decoration.
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Rabarber og agurkesalat is a traditional salad that's popular throughout Scandinavia, especially in summer. The salad is usually made with a combination of rhubarb, cucumbers, cider vinegar, sugar, salt, ginger, and pink peppercorns. The vinegar, water, sugar, salt, and pink peppercorns are simmered over low heat until the sugar and salt dissolve, and the ginger is then stirred in.
The hot dressing is poured over thin slices of rhubarb and cucumber, and the salad is then left to cool to room temperature before serving. Alternatively, it can be chilled in the fridge before consumption.
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Byggrynssalat is a traditional salad originating from Norway, but it's popular throughout Scandinavia. It's usually made with a combination of barley, canola oil, cider vinegar, salt, pepper, parsley, chives, chervil, and scallions. The barley is soaked overnight in cold water, and the next day it's rinsed and drained.
The soaked barley is cooked in salted boiling water until the grains become tender but chewy. It is then stirred with parsley, chives, chervil, and scallions. The salad is dressed with a mixture of oil, vinegar, salt, and pepper. Once prepared, byggrynssalat can be served chilled or at room temperature.
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Blomkålsalat med reddik is a traditional salad originating from Norway. The salad is usually made with a combination of cauliflower, onions, radishes, and parsley. The cauliflower florets are mixed with sliced onions, parsley, and thinly sliced radishes.
The salad is dressed with a mixture of vinegar, mustard, oil, salt, and white pepper. It is left to sit at room temperature for a few hours before serving, so that the flavors blend well. Before serving, the salad is often garnished with chives and sprinkled with more salt.
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