Salads & Sauces of Scandinavia

Here are four recipes for Scandinavian-inspired salads, sauces, and dressings I created for summer shindigs in 2023. I presented my Sandwich Smörgåsbord (Smørrebrød)

on WWL-TV Great Day Louisiana, along with other Fourth of July Feasts! ❤️ ☀️ 🥪 🌿 🧅

These recipes are a website exclusive. You may see them in an upcoming cookbook! Meanwhile, there are dozens of other tempting sauce, salad, and sandwich recipes to choose from in my first best-selling cookbook. Order your copy today. 

The sandwiches:

1. Bacon, Egg and Tomato, with Caper Vinaigrette

2. Smoked Salmon, Italiensk Salat, Red Onion, Dill, Lemon Twisted Lemon Garnishes!

3. Roast Beef with Rémoulade and Pickle, Parsley

4. Swedish Crawfish Salad!

Did You Know: The Swedes throw big crawfish (crayfish) boil parties in August and September, called "kräftskiva." (Pronounced “kraft-triva”) They're different from Louisiana boils (beer and dill are main ingredients instead of potatoes and corn) but still an excuse to drink a lot! They also love a good rémoulade sauce with their seafood or beef. Another parallel to Louisiana cuisine.

A few of the open faced sandwiches from the show!

And now, for the recipes!

Crawfish Salad

12 ounces cooked crawfish tail meat

1/3 cup diced red onion

1/3 cup sliced scallions (white and green parts)

2 tablespoons chopped fresh dill

1/4 cup Blue Plate mayo

1 heaping tablespoon prepared horseradish

2 teaspoons Creole mustard

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

In medium bowl, stir together all ingredients. Cover and refrigerate for a few hours so flavors can meld.

Italian Salad (Italiensk Salat)

Makes 4 servings

1 cup frozen green peas

1 cup 1/4" cubed fresh carrots

1/2 cup 1/4" sliced petite kosher dills

2 heaping tablespoons Blue Plate mayo

1 tablespoon Dijon mustard

2 teaspoons lemon juice

1/2 teaspoon freshly ground black pepper

In large bowl, stir together all ingredients. Cover and refrigerate for a few hours so peas can thaw and flavors can meld.

Caper Vinaigrette

1/3 cup capers, roughly chopped

1 clove garlic, minced

2 tablespoons apple cider vinegar

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

In a small bowl, combine capers, garlic, vinegar, pepper. Slowly whisk in oil. Refrigerate, covered, for a few hours so flavors can blend.

Remoulade Sauce (Remouladsås)

2/3 cup Blue Plate mayo

1/2 cup sliced scallions, white and green parts

1/4 cup dill pickle relish

1 tablespoon dried parsley

1 tablespoon chopped fresh dill

2 teaspoons lemon juice

1 teaspoon Dijon mustard

In medium bowl, stir together all ingredients. Refrigerate, covered, for several hours so flavors can combine.

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A great day was had by all! In July 2023, I had a grand ol' time with my friend Malik Mingo on Great Day Louisiana cooking up my smörgåsbord. Click on us below to join the party!

❤️ ☀️ 🥪 🌿 🧅