Just take a look at this cover:
FYI, if you want to see a very, very cool Norwegian kindergarten program, click here. It's long, but so worth it.
Anyway. The kind folks at Andrews McMeel Publishing sent me a copy of this book for me to
drool over marry look at for review. It's a thing of beauty, about as much a coffee table book as cookbook, full of gorgeous Scandinavian landscapes.
It also has some wonderful sounding recipes. The book is organized by month, and each recipe has information about the recipe's basis, or the author's history with it. Everything from rye bread, spelt buns, homemade herring, homemade marzipan, elderflower cordials, various versions of smǿrrebrǿd, salad of chanterelles, bacon and plums, crepes with gooseberry compote, captain's stew...how to choose?? I started with the January and February recipes and thought about marinated salmon or roast chicken with root vegetables, but as it happened, I had some mighty fine smoked salmon that needed to be used, and April had a recipe that caught my eye.
I know what you're thinking: Lettuce? In February? Really?? But yes, I picked a salad recipe. I've been hankering for some leafy greens for a while now, and even though the really good farmers market greens won't be here for a few months yet, I went for the gusto anyway. I've no doubt this will taste even better in June, but for February, it was still darned good, and gave me a little taste of spring.
Essentially you get some mixed greens and toss with cucumber slices and caraway seeds. Then you make a dressing with sour cream, horseradish, sugar, lemon juice, and salt and pepper. Toss half the dressing with the greens, add smoked salmon, and serve the rest of the dressing at the table. Easy peasy.
The recipe suggests serving with caraway seed bread, which I didn't have (or make--the recipe's in the book), but I did have a hearty whole-grain bread that served a good purpose. Oh, this was good. So fresh. So springy. I love smoked salmon. The sweet caraway contrasted beautifully with the spicy horseradish and the tangy sour cream and smoked salmon. It occurred to me that the sour cream-horseradish dressing would make a nice bagel topping, which I tried the next day, and lo and behold, I was right. By itself, the salad was yummy--but adding the smoked salmon definitely kicked up quite a few notches.
My thanks to Andrews McNeel Publishing for this lovely book!
Smoked Salmon and Horseradish Cream with Crunchy Cucumber and Caraway Seed Salad
10 ounces mixed greens
1 tablespoon caraway seeds
12 slices smoked salmon
1 1/4 cups reduced fat sour cream
2 tablespoons grated fresh or prepared horseradish
1/2 teaspoon sugar
1 tablespoon lemon juice
Salt and pepper
Tear the greens into small pieces. Cut the cucumber in half lengthwise and then cut it into thin slices. Mix the greens, cucumber, and caraway seeds in a salad bowl.
Make the dressing. Mix the sour cream, horseradish, and sugar together, stirring very gently. Add the lemon juice and season with salt and pepper.
Add half the dressing to the salad and toss. Arrange the smoked salmon on plates with the dressed salad on the side. Pass the remaining dressing at the table. Serve with nice homebaked bread, such as caraway seed bread or yogurt and wheat berry bread.