This is the tour I will take you on on this Virtual Culinary Tour of Scandinavia and the Baltics:
If you want to travel with me as your tour guide, join the departure on June 6th!
If you want to take the tour, but don’t have 20 days available, you can join only the first or second part of the tour:
-But Expat offer many other wonderful tours, here’s a few of my favorites:
If you do decide to travel with us next year, remember:
Return Travellers get 10% discount!
You only have to pay a deposit now, to reserve your seat!
Make sure you write “Referred by Inga” in the comments field! I really appreciate the support!
In this video I will teach you how to make authentic Danish Smørrebrød, specifically these three:
1. Prawn with hard boiled egg and mayonnaise, lemon and parsley
2. Frikadeller with potato salad and fried onions (also delicious with roast beef) (or potato salad and pickled beets)
3. Smoked salmon with scrambled egg and chives.
I also teach you to make home made Mayonnaise and Scrambled eggs! Here are the recipes you need:
Mayonnaise:
2 Egg Yolks
Pinch of good quality salt
275 ml sunflower oil (or rapeseed oil)
1 tblsp mustard (I’m all about Dijon mustard, it has a nice acidity that pairs well with mayo, but to each their own)
1 tblsp lemon juice (can use vinegar, but since this is being used with seafood, lemon juice is better)
Place eggs, salt and mustard in a tall container, place stand mixed over. Gently pour oil over, and turn mixer on. After 30 seconds, slowly lift the mixer so the oil begins to emulsify with the egg mixture. Process until all the oil is incorporated.
Remove mixer, and add lemon juice, mix with a fork. This will thin the mayo slightly, and add depth of flavor.
Potato Salad:
I have NEVER used a recipe to make potato salad, but I will do my best to break down what I use. I am usually an “a pinch of this, a dash of that” type of cook, so this is hard for me!
Salad ingredients:
6-8 medium sized potatoes, boiled (skin on, and cooled down, so great to use leftover potatoes)
0.5 leeks, cleaned and chopped
Handful of chopped pickles
Dressing:
150 ml mayonnaise
150 ml sour cream (crème fraise can be used, but I prefer sour cream)
2 tsp mustard
1 tsp paprika powder
½ lemon, zest and juice
Salt and pepper to taste.
*This potato salad is great as a side dish with BBQ, but in that case I would suggest a slight alteration: add chopped apple and celery sticks (a handful each) instead of pickles. It’s also nice to add a touch of paprika spice to the salad dressing
Scrambled Eggs:
2 eggs
2 tblsp cream (you can use milk, but cream gives a richer, creamier result)
1 tblsp butter
Salt to taste
Mix eggs, cream and salt in a bowl. Melt butter in pan, add egg mixture, cook on medium heat while gently scraping the mix with a heat-proof spatula. Don’t let the eggs dry out!
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