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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":497,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":535,"nativeName":535,"countrySlug":536,"region":537,"baseServings":488,"prepMinutes":538,"cookMinutes":539,"difficulty":540,"course":541,"diet":543,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":533,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Small cold-water shrimp, cooked — the North Sea, Greenland or Baltic kind, sold either shell-on or peeled. They are sweet and tender in a way that large warm-water prawns are not. If you can only find pre-peeled shrimp in brine, drain and blot them thoroughly, because the brine will thin the dressing.","What kind of shrimp should I use for toast Skagen?",{"answer":398,"question":399},"Löjrom is the small, pale orange roe of the vendace, fished in Sweden's Gulf of Bothnia and carrying a protected designation of origin. It is expensive even in Sweden. Trout roe is the best everyday substitute; lumpfish roe is the budget option, and the toast is still very good with no roe at all.","What is löjrom and do I have to use it?",{"answer":401,"question":402},"The shrimp mixture can be made a few hours ahead and kept cold, though the dill fades if it sits overnight. The bread cannot — it has to be fried and used immediately, because the entire appeal is hot crisp bread beneath a cold topping. Assemble at the last possible moment.","Can I make toast Skagen ahead of time?",{"answer":404,"question":405},"Almost always undrained shrimp. Cooked shrimp hold a surprising amount of liquid, especially the pre-peeled kind packed in brine, and it leaches into the dressing as it sits. Drain them in a sieve, blot them dry on paper towel, and only then fold them into the mayonnaise.","Why is my shrimp mixture watery?",{"answer":407,"question":408},"It is credited to Tore Wretman, the Stockholm restaurateur who championed traditional Swedish cooking in the mid-twentieth century, and dates from the 1950s. He named it after Skagen in northern Denmark, although the dish is Swedish rather than Danish in origin.","Who invented toast Skagen?",[410,411,412,413,414,415],"Buy cold-water shrimp, cooked and shell-on if you can find them. Large warm-water prawns are too firm and too bland, and the dish collapses without that sweetness.","Drain the shrimp properly and blot them on paper. Any brine clinging to them will thin the dressing into soup within five minutes.","Chop the dill just before mixing. Dill loses its aroma faster than almost any other herb once it has been cut.","Fry the bread in real butter over medium heat until deep gold on both sides — a toaster gives you dry toast, which is not the same thing.","Assemble at the last second. The bread must still be hot under the cold shrimp mixture, and there is no way to fake that.","Cut the bread rounds with a glass or a cutter and keep them small. Toast Skagen is a starter, and a slab of it is unbalanced.","🍤","Toast Skagen is a shrimp salad served on hot fried bread, and the contrast between the two is the whole design. Small cold-water shrimp — the sweet, hand-peeled kind — are folded gently through mayonnaise loosened with crème fraîche, a great deal of chopped dill, lemon and a little grated horseradish, then piled high on a round of white bread fried in butter until it is crisp and golden right through. A spoonful of bright orange bleak roe goes on top. Cold and creamy against hot and crunchy, sweet shrimp against sour lemon, and it takes twenty minutes. It is the most ordered starter in Sweden and it deserves to be.","Unusually for a national classic, this one has a known author. Toast Skagen is credited to Tore Wretman, the Stockholm restaurateur who did more than anyone in the twentieth century to codify and defend Swedish cooking, and who created it in the 1950s — the often-repeated version of the story places its invention on a boat. He named it for Skagen, the fishing town at the northern tip of Denmark, though the dish itself is not Danish and Danes did not make it first.\n\nWretman matters here beyond the recipe. He ran Stockholm restaurants at a time when serious Swedish cooking was being pushed aside by imported French menus, and he argued instead that husmanskost and the smörgåsbord were worth taking seriously — writing about them, standardising them and putting them on white tablecloths. Toast Skagen is a product of that project: it uses entirely everyday Swedish ingredients, shrimp, dill, mayonnaise and bread, and arranges them with restaurant precision. That is why it slipped so easily from fine dining into every bistro, hotel bar and home kitchen in the country.\n\nThe shrimp are not negotiable and this is where most versions fail. Swedish toast Skagen uses small cold-water shrimp from the North Sea or the Baltic, sold cooked and often still in their shells, sweet and delicate in a way that large warm-water prawns simply are not. Buying them shell-on and peeling them yourself takes twenty minutes and produces something incomparably better than the watery pre-peeled kind sold in brine. The roe on top is löjrom, the pale orange roe of the vendace from the Gulf of Bothnia, which carries a protected designation of origin — a luxury topping in Sweden, and one worth substituting honestly rather than pretending any roe will do.","The shrimp mixture keeps 1 day refrigerated in a sealed container, but no longer — cooked shrimp deteriorate quickly once dressed and the dill goes dull and grassy. Never freeze it: the mayonnaise splits and the shrimp turn cottony. The fried bread should be made only at the moment of serving, since it softens within minutes of leaving the pan; if you want to work ahead, mix the dressing without the shrimp up to a day early and fold them in just before assembling.",[421,422,423,424],"Mayonnaise cut with crème fraîche, so the salad tastes fresh rather than like a heavy deli filling.","The bread is fried in butter, not toasted — a crucial difference in both texture and flavour.","The shrimp are folded in at the very end so they stay whole instead of breaking into shreds.","Honest about the roe: what löjrom is, and what actually works as a substitute.",[426,427,428,429],"Frying pan","Round cutter or a drinking glass","Sieve","Mixing bowl",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},33,22,2,950,26,480,[438],"A wedge of lemon, a few dill fronds, and a cold lager or a crisp dry white wine.",[440,443,446],{"name":441,"description":442},"Skagenröra on crispbread","The same shrimp mixture served on Swedish rye crispbread instead of fried bread, which is the everyday home version and much lighter. Sold ready-made in every Swedish supermarket.",{"name":444,"description":445},"Toast Skagen with avocado","A modern Stockholm addition: a layer of sliced or mashed avocado between the bread and the shrimp. Purists object; it nonetheless appears on plenty of menus.",{"name":447,"description":448},"Crayfish Skagen","Made with the tails from an August crayfish party instead of shrimp — firmer and sweeter, and a good use for a leftover pile of kräftor.",[450,456,459,463,468,473,476,479,483,487,491,494],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"shrimp","cooked cold-water shrimp, peeled weight","g","For the shrimp mixture",{"qty":457,"name":458,"unit":454,"group":455},100,"mayonnaise, good quality",{"qty":460,"ref":461,"name":462,"unit":454,"group":455},60,"creme-fraiche","crème fraîche",{"qty":464,"ref":465,"name":466,"unit":467,"group":455},5,"dill","dill, finely chopped","tbsp",{"qty":469,"ref":470,"name":471,"unit":472,"group":455},1,"lemon","lemon, zest of half and juice of half","piece",{"qty":469,"name":474,"unit":475,"group":455},"fresh horseradish, finely grated","tsp",{"qty":433,"ref":477,"name":478,"unit":467,"group":455,"optional":8},"chives","chives, finely snipped",{"qty":480,"ref":481,"name":482,"unit":475,"group":455},0.25,"white-pepper","ground white pepper",{"qty":484,"name":485,"unit":486,"group":455},null,"salt","to taste",{"qty":488,"name":489,"unit":472,"group":490},4,"thick slices of white bread, crusts removed","For the toast",{"qty":460,"ref":492,"name":493,"unit":454,"group":490},"butter","butter, for frying the bread",{"qty":488,"name":495,"unit":467,"group":496},"löjrom or trout roe","To finish",[498,501,505,508,513,516],{"text":499,"title":500},"Tip the shrimp into a sieve and leave them for 5 minutes, then spread them on paper towel and blot the surface dry. Pick over them for any bits of shell. This step decides whether the finished mixture is creamy or watery.","Drain and dry the shrimp",{"tip":502,"text":503,"title":504},"Season the dressing before the shrimp go in. Once they are folded through, stirring to distribute salt breaks them up.","In a bowl, stir together the mayonnaise, crème fraîche, chopped dill, lemon zest and juice, grated horseradish, chives and white pepper. It should be thick enough to hold a soft peak on the spoon. Taste and add salt — it will need a decent pinch.","Make the dressing",{"text":506,"title":507},"Add the shrimp and fold them through with a rubber spatula in as few strokes as possible, so they stay whole and glossy rather than shredding into the dressing. Cover and refrigerate while you fry the bread.","Fold in the shrimp",{"tip":509,"text":510,"title":511,"timerSeconds":512},"Keep the heat moderate. Butter that browns too fast leaves the centre of the bread pale and spongy.","Cut a round from each slice of bread with a cutter or a glass. Melt the butter in a frying pan over medium heat until it foams, then fry the rounds for about 2 minutes per side, until they are deep gold, crisp at the edges and no longer soft in the middle.","Cut and fry the bread",240,{"text":514,"title":515},"Set each hot round on a plate and heap a quarter of the cold shrimp mixture on top, mounding it rather than spreading it flat. Work fast — the bread should still be warm when it reaches the table.","Assemble immediately",{"text":517,"title":518},"Spoon a tablespoon of roe on top of each mound, add a frond of dill and a wedge of lemon, and serve at once, before the bread has any chance to soften underneath.","Finish with roe","toast SKAH-gen",[521,525,529],{"note":522,"swap":523,"original":524},"Trout roe is the closest in size and salinity. Salmon roe is larger and burstier but works. Dyed black lumpfish roe is the cheap option and looks dramatic, though it bleeds colour into the shrimp.","Trout roe, salmon roe, or lumpfish roe","Löjrom (vendace roe)",{"note":526,"swap":527,"original":528},"You want a faint heat behind the dill rather than a noticeable kick. Jarred horseradish is usually milder, so taste as you go.","A teaspoon of jarred horseradish, or a small squeeze of Dijon mustard","Fresh horseradish",{"note":530,"swap":531,"original":532},"Yogurt is sharper and thinner — use a little less and add it a spoonful at a time so the dressing does not slacken.","Full-fat sour cream, or thick Greek yogurt","Crème fraîche","toast-skagen","Toast Skagen (Swedish Shrimp and Dill Toast)","Toast Skagen","sweden","Stockholm",20,10,"easy",[542],"appetizer",[544],"pescatarian",[452,465,470,461],[547,550,552,554],{"alt":548,"src":549},"Toast Skagen with creamy dill shrimp heaped on butter-fried bread and topped with orange roe","\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero-1x1.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero-4x3.jpg",[557,558,559,560,465,561],"toast skagen","shrimp toast","skagenrora","lojrom","swedish starter","2026-08-19","dishroute-kitchen","Cold hand-peeled shrimp folded through dill, mayonnaise and crème fraîche, heaped onto bread fried golden in butter and finished with a spoonful of roe.",{"en":566},"\u002Frecipe\u002Ftoast-skagen",{"items":568,"total":539,"page":469,"limit":827,"hasMore":828},[569,603,633,664,688,719,744,769,790,817],{"slug":570,"title":571,"shortTitle":572,"nativeName":572,"countrySlug":536,"baseServings":573,"prepMinutes":574,"cookMinutes":575,"restMinutes":576,"difficulty":540,"course":577,"diet":580,"mainIngredients":582,"images":587,"keywords":597,"publishedAt":562,"updatedAt":562,"authorSlug":563},"artsoppa","Ärtsoppa (Swedish Yellow Pea Soup with Mustard)","Ärtsoppa",6,15,105,720,[578,579],"soup","main",[581],"dairy-free",[583,584,585,586],"smoked-pork","onion","thyme","marjoram",[588,591,593,595],{"alt":589,"src":590},"Bowl of thick yellow Swedish pea soup with shredded smoked pork and a blob of strong mustard","\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-1x1.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-4x3.jpg",[570,598,599,600,601,602],"yellow pea soup","swedish thursday","split peas","smoked pork","mustard",{"slug":604,"title":605,"shortTitle":606,"nativeName":607,"countrySlug":536,"baseServings":539,"prepMinutes":608,"cookMinutes":9,"restMinutes":609,"difficulty":610,"course":611,"diet":612,"mainIngredients":614,"images":616,"keywords":626,"publishedAt":562,"updatedAt":562,"authorSlug":563},"swedish-gravlax","Gravad Lax (Swedish Dill-Cured Salmon)","Gravad Lax","Gravad lax",25,2880,"medium",[542],[544,581,613],"gluten-free",[615,465,481,470],"salmon",[617,620,622,624],{"alt":618,"src":619},"Thin slices of dill-cured gravlax salmon fanned on a platter with mustard dill sauce and lemon","\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-1x1.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-4x3.jpg",[627,628,629,465,630,631,632],"gravlax","gravad lax","cured salmon","hovmastarsas","smorgasbord","swedish",{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":536,"baseServings":573,"prepMinutes":638,"cookMinutes":639,"restMinutes":539,"difficulty":610,"course":640,"diet":642,"mainIngredients":643,"images":647,"keywords":657,"publishedAt":562,"updatedAt":562,"authorSlug":563},"janssons-frestelse","Janssons Frestelse (Swedish Potato and Sprat Gratin)","Janssons Frestelse","Janssons frestelse",30,55,[579,641],"side",[544],[644,584,645,646],"potato","heavy-cream","anchovies",[648,651,653,655],{"alt":649,"src":650},"Baked Janssons frestelse in a dish, bronzed potato matchsticks in cream with a serving spoon lifted out","\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-1x1.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-4x3.jpg",[658,659,660,661,662,663],"janssons frestelse","potato gratin","ansjovis","julbord","swedish christmas","cream",{"slug":665,"title":666,"shortTitle":667,"nativeName":667,"countrySlug":536,"baseServings":573,"prepMinutes":608,"cookMinutes":668,"difficulty":610,"course":669,"diet":670,"mainIngredients":671,"images":674,"keywords":684,"publishedAt":562,"updatedAt":562,"authorSlug":563},"kalops","Kalops (Swedish Allspice Beef Stew)","Kalops",135,[579],[581],[672,584,673,644],"beef-chuck","allspice",[675,678,680,682],{"alt":676,"src":677},"Swedish kalops beef stew with onions and whole allspice berries beside boiled potatoes and pickled beetroot","\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-1x1.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-4x3.jpg",[665,685,673,632,686,687],"beef stew","husmanskost","slow cooked beef",{"slug":689,"title":690,"shortTitle":691,"nativeName":691,"countrySlug":536,"baseServings":538,"prepMinutes":692,"cookMinutes":693,"restMinutes":575,"difficulty":610,"course":694,"diet":697,"mainIngredients":699,"images":704,"keywords":714,"publishedAt":562,"updatedAt":562,"authorSlug":563},"kanelbullar","Kanelbullar (Swedish Cardamom Cinnamon Buns)","Kanelbullar",45,12,[695,696],"dessert","snack",[698],"vegetarian",[700,701,702,492,703],"flour","cardamom","cinnamon","yeast",[705,708,710,712],{"alt":706,"src":707},"Knotted Swedish cinnamon buns topped with pearl sugar, golden brown and cooling on a rack","\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-1x1.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-4x3.jpg",[689,715,701,716,717,718],"cinnamon bun","fika","swedish baking","pearl sugar",{"slug":720,"title":721,"shortTitle":722,"nativeName":722,"countrySlug":536,"baseServings":488,"prepMinutes":608,"cookMinutes":638,"restMinutes":638,"difficulty":540,"course":723,"diet":724,"mainIngredients":725,"images":728,"keywords":738,"publishedAt":562,"updatedAt":562,"authorSlug":563},"swedish-meatballs","Köttbullar (Swedish Meatballs in Cream Gravy)","Köttbullar",[579],[],[726,727,645,644,584],"ground-beef","ground-pork",[729,732,734,736],{"alt":730,"src":731},"Swedish köttbullar in pale cream gravy with riced potatoes and a spoonful of red lingonberry jam","\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-1x1.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-4x3.jpg",[739,740,741,742,686,743],"kottbullar","swedish meatballs","cream gravy","lingonberry","pork and beef",{"slug":745,"title":746,"shortTitle":747,"nativeName":747,"countrySlug":536,"baseServings":488,"prepMinutes":538,"cookMinutes":608,"difficulty":540,"course":748,"diet":750,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":562,"updatedAt":562,"authorSlug":563},"pyttipanna","Pyttipanna (Swedish Potato, Meat and Onion Hash)","Pyttipanna",[579,749],"breakfast",[],[644,584,752,753],"eggs","beetroot",[755,758,760,762],{"alt":756,"src":757},"Swedish pyttipanna hash of browned potato and meat cubes topped with a 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