Smak av Norden

Nordic Cooking Without Vegetable Oil

Discover the clean, honest cooking of the Scandinavian north, crafted with sweet butter, pure lard, and good olive oil. Cold rivers, dark rye, and the quiet flavors of the long winter. Real ingredients, the way our grandmothers kept them.

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Nordic & Scandinavian Recipes

Six dishes from the kitchens of the far north, each made with honest fats that let the cold weather ingredients speak for themselves.

Gravlax cured salmon

Gravlax (Dill Cured Salmon)

⏱ 48 hr🍽 8 servings🔥 Easy

Fresh salmon buried in salt, sugar, and a snowdrift of dill, then cured cold for two days. Sliced thin and served with a sweet mustard sauce, it is the centerpiece of any Nordic table.

Ingredients

  • 1 kg fresh salmon fillet, skin on, pin boned
  • 3 tbsp coarse sea salt
  • 3 tbsp sugar
  • 1 tbsp crushed white peppercorns
  • 2 large bunches fresh dill, chopped
  • 2 tbsp aquavit or vodka (optional)
  • 3 tbsp Dijon mustard, for the sauce
  • 1 tsp sugar, for the sauce
  • 1 tbsp white wine vinegar, for the sauce
  • 4 tbsp olive oil, for the sauce

Instructions

  1. Mix the salt, sugar, and crushed pepper in a bowl.
  2. Lay the salmon skin side down in a deep dish and rub the cure all over the flesh, then sprinkle over the aquavit.
  3. Pack the chopped dill thickly over the top.
  4. Cover with cling film, set a small weight on top, and refrigerate 48 hours, turning once a day and spooning over the brine that forms.
  5. Wipe off the cure, pat dry, and slice thinly on the diagonal away from the skin.
  6. Whisk the mustard, sugar, and vinegar, then stream in the olive oil to make the sauce. Serve alongside.
Swedish meatballs

Köttbullar (Swedish Meatballs)

⏱ 50 min🍽 4 servings🔥 Medium

Tender beef and pork meatballs fried golden in butter and finished in a silky cream sauce. Served with lingonberry, they are pure Scandinavian comfort.

Ingredients

  • 300g ground beef
  • 200g ground pork
  • 1 small onion, grated
  • 1 egg
  • 4 tbsp breadcrumbs soaked in 4 tbsp milk
  • ¼ tsp ground allspice and a pinch of nutmeg
  • 4 tbsp butter, for frying
  • 2 tbsp butter and 2 tbsp flour, for the sauce
  • 400ml beef stock and 150ml cream
  • Lingonberry preserve, to serve

Instructions

  1. Mix the meats, grated onion, egg, soaked breadcrumbs, allspice, nutmeg, and salt until smooth.
  2. Roll into small even balls with wet hands.
  3. Fry the meatballs in butter over medium heat until browned all over and cooked through. Set aside.
  4. In the same pan melt the butter, stir in the flour, then whisk in the stock and cream to a smooth gravy.
  5. Return the meatballs to the sauce and simmer 5 minutes.
  6. Serve with mashed potato and a spoonful of lingonberry.
Glazed roast pork

Flæskesteg (Danish Roast Pork)

⏱ 2 hr 30 min🍽 6 servings🔥 Medium

A Danish roast pork with deep crackling, scored and studded with bay leaves, slow roasted until the rind shatters. The Sunday dinner of the north.

Ingredients

  • 2 kg pork loin with rind, scored deeply
  • 2 tbsp coarse sea salt
  • 10 bay leaves
  • 1 tbsp lard, rubbed on the rind
  • 2 onions, halved
  • 2 carrots, chunked
  • 500ml water
  • 1 tbsp butter and 1 tbsp flour, for gravy
  • Black pepper to taste
  • Boiled potatoes, to serve

Instructions

  1. Rub salt deep into the scored rind and tuck bay leaves into the cuts. Rub the lard over the top.
  2. Set the pork on the onions and carrots in a roasting tin and pour the water around it.
  3. Roast at 200°C (400°F) for 30 minutes, then lower to 180°C (350°F) for about 1 hour 30 minutes.
  4. If the crackling has not blistered, raise the heat to 230°C (450°F) for the last 10 minutes.
  5. Rest the pork while you whisk the pan juices with butter and flour into a smooth gravy.
  6. Carve, keeping a strip of crackling on each slice, and serve with potatoes.
Roasted root vegetables

Rotmos (Buttered Root Mash)

⏱ 55 min🍽 4 servings🔥 Easy

A rustic mash of swede, potato, and carrot cooked soft and beaten with sweet butter. The honest winter side that warms the long Nordic evenings.

Ingredients

  • 1 small swede (rutabaga), peeled and cubed
  • 3 potatoes, peeled and cubed
  • 2 carrots, sliced
  • 500ml stock or water from boiling the meat
  • 50g butter
  • 4 tbsp warm milk
  • ½ tsp ground allspice
  • 1 tsp white pepper
  • A pinch of grated nutmeg
  • Salt to taste

Instructions

  1. Put the swede, potato, and carrot in a pot and cover with stock.
  2. Bring to a boil and simmer about 30 minutes until everything is very soft.
  3. Drain, reserving a little of the cooking liquid.
  4. Mash well, then beat in the butter and warm milk until creamy, loosening with reserved liquid if needed.
  5. Season with allspice, white pepper, nutmeg, and salt.
  6. Serve hot as a side to roast pork or sausages.
Dark rye bread

Rugbrød (Danish Rye Bread)

⏱ 18 hr🍽 1 loaf🔥 Medium

A dense, dark sourdough rye packed with seeds and cracked grain, baked low and slow. The daily bread of every Danish kitchen, made without a drop of seed oil.

Ingredients

  • 200g rye sourdough starter
  • 500g wholegrain rye flour
  • 200g cracked rye or rye berries, soaked overnight
  • 100g sunflower and pumpkin seeds
  • 50g flax seeds
  • 1 tbsp salt
  • 1 tbsp dark malt syrup or molasses
  • 600ml warm water
  • Butter, for greasing the tin
  • Extra seeds, for the top

Instructions

  1. Mix the starter, flour, soaked grain, seeds, salt, syrup, and water into a wet, sticky dough.
  2. Cover and leave to ferment at room temperature 10 to 12 hours until bubbly.
  3. Butter a loaf tin, spoon in the dough, and smooth the top with a wet spoon.
  4. Scatter extra seeds on top and prove 2 to 3 hours until risen near the rim.
  5. Bake at 180°C (350°F) for about 1 hour 30 minutes until the loaf sounds hollow.
  6. Cool completely and wait a full day before slicing thin.
Cardamom buns

Kardemummabullar (Cardamom Buns)

⏱ 2 hr🍽 16 buns🔥 Medium

Soft, twisted sweet buns rich with freshly ground cardamom and a buttery sugar filling. The fika treat the whole of Scandinavia bakes for coffee time.

Ingredients

  • 500g all purpose flour
  • 75g butter, softened, plus more for the filling
  • 250ml warm milk
  • 75g sugar
  • 7g instant yeast
  • 2 tsp freshly ground cardamom
  • ½ tsp salt
  • 75g butter and 75g sugar with 1 tbsp cardamom, for filling
  • 1 egg, beaten, for brushing
  • Pearl sugar, for the top

Instructions

  1. Mix the milk, yeast, sugar, cardamom, salt, and flour, then work in the soft butter to a smooth dough. Let rise 1 hour.
  2. Roll the dough into a large rectangle and spread with the soft butter, sugar, and cardamom filling.
  3. Fold the dough in three, then cut into long strips.
  4. Twist and knot each strip into a bun and set on lined trays.
  5. Prove 30 minutes, then brush with beaten egg and scatter pearl sugar over the top.
  6. Bake at 220°C (425°F) for about 10 minutes until golden. Cool slightly and serve warm.
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