This traditional Norwegian spread is either a type of sweet, brownish-colored cheese or a type of porridge made with milk and oats or rice. The consistency of the dish can be thin or thick. Additionally, raisins and cinnamon can be added. It is commonly enjoyed as a dessert, spread on bread, milk cakes, waffles, or lefse - a type of Norwegian flatbread made with potatoes, flour, butter, and cream.
This classic Swedish spread is prepared with marinated cod roe that is combined with salt, sugar, tomato paste, and (optionally) dill or chives. Although the combination is somewhat of an acquired taste, the paste is an essential ingredient in Swedish cuisine.
It is usually spread on toast, flatbreads, and sandwiches, and works exceptionally well with boiled eggs. Smörgåskaviar is mainly factory-produced and comes in both smoked and non-smoked versions, while the best-selling brand is called Kalles.
Karrysild is a traditional spread originating from Denmark. This curried herring spread is usually made with a combination of marinated herrings, curry powder, mayonnaise, and crème fraîche or sour cream. The mayonnaise and crème fraîche are mixed together with curry powder, pickling liquid, salt, and pepper.
The herring is folded into the mixture, and it's then typically spread over sliced rye bread and topped with mustard. It's recommended to accompany the spread with boiled eggs and sliced onions on the side.
MAIN INGREDIENTS
This versatile liver pâté is one of the most common Danish spreads known as leverpostej. Since it is incredibly popular throughout the country, it appears in numerous varieties which differ in ingredients, flavors, and textures. Next to pork or beef liver, most types consist of lard and onions, but can be adapted with various spices and ingredients.
The pâté mixture is usually baked in rectangular pans and can be served lukewarm or chilled. Liver pâté has been present in Danish gastronomy since the mid-19th century and has initially represented an expensive meal, reserved only for the richest citizens.
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