Norwegian seafood feast with Signe Johansen

I have tried Finnish food  which included deer and moose canapes and I loved it. I also have been to a couple of Swedish restaurants in London many years ago.  I sincerely can’t tell you about these uneventful experiences, since then I completely dismissed Scandinavian cuisine. I was intrigued by an invitation to attend  Signe Johansen‘s Norwegian food feast and masterclass at the very swish cookery school Aveqia. I am glad to say that a few years down the line, in a great location, delicious recipes, amazing fresh and sustainable produce brought in by the Norwegian Seafood Council (NSC) I was very blown away by the simplicity, the array of textures and flavours of the dishes we sampled.  I definitely will try other Norwegian recipes. Thanks Signe!


 beautiful dinner table and our first canape of the evening : Norwegian cold water prawn crisps with lemon mayo and dill, the fresh tasty prawns were sweet combined with a light
salty taste with firm flesh.


Next was the delicious salt cod fritters, crisp outside and pillowy inside. Very distinct consistency very different from the Portuguese cod fritters.

above: allspice and Norwegian salt cod savoury doughnuts fritters
Signe showcasing the fresh produce
   we cooked under the watchful eyes of Signe Johansen, on the right is Signe and TikiChris, my blogger matte and cooking partner at this event, who actually cooked most of the chowder and excellent hand model showing off his knife skills (left).
  The dish: Norwegian seafood winter warmer chowder deluxe was served with crusty bread.


above left: Norwegian smoked salmon with pickled beetroot, cucumber pickle, horseradish creme fraiche (mixture of half horseradish and creme fraiche) decorated with dill. Above right: our delicious seafood chowder almost ready…

  Norwegian seafood winter warmer chowder deluxe, salmon and fresh cod pieces. in a double cream chowder with diced onions, celery, carrots, leeks, brandy and dill pollen and potatoes. I decorated my plated dish with parsley, usually it’s sprinkled with dill, the Norwegian way.


 cherry glogg (mulled wine of the Nordic countries) made with  red wine, sour cherries, cherry liquor, skinned almonds, and spices (ginger,cardamom,star anise, cinnamon, orange and lemon zest) – better than mulled wine. Norwegian riskrem dessert ( very creamy fluffy and light rice pudding) topped with spiced raspberries compote.


Most excellent Christmas Tree shaped pepperkaker, Scandinavian spiced Christmas biscuits, it’s the Nordic version of gingerbread biscuits, they get their name from the warming black pepper that was traditionally mixed in with the other spices.
Where to find Norwegian seafood: the best way to find Norwegian Seafood is to ask your fishmonger or to look for country of origin on pack if you’re buying from a larger retailer.