Scandinavian cuisine

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.

thumb|Gravlax with hovmästarsås (a mustard and dill sauce)

thumb|Lutefisk prepared to eat

' (; originally , "butter and bread"), smørbrød "butter bread" (Norwegian), or smörgås' "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered (a dense, dark rye bread) topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.

dish involving filling the cavities of a pepper with other food

(Swedish for ), or sandwich cake (; ; ), is a savoury main dish, not a dessert, of Swedish origin, popular in Sweden, Finland, Estonia, and Iceland, etc. The name is quite literal, with the dish consisting of a cake-like dish, mainly festive, but composed of layers of bread bound with large amounts of sandwich filling and garnish, structurally similar to a layered cream cake, but culinarily more in line with Toast Skagen. When eaten, it is sliced and served like any other cake.

Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

traditional way of preserving herring

Limpa (Swedish for "loaf") is a sweet Scandinavian rye bread, associated with Swedish cuisine. The bread is known in Swedish as vörtbröd/vörtlimpa ("wort bread/loaf"). It is a yeast-leavened spice loaf, sweetened with brown sugar and molasses which comes in a large variety in regard to whether or not butter-enriched, and which spices are being used. Traditional bread spices are anise, caraway, fennel seeds, and bitter orange.

cuisine of peoples from the Sápmi territory of the Sami people

culinary movement

pizza with kebab ingredients

thumb| as a condiment on a crispbread with [[cottage cheese and dill.]] thumb|Tubes containing in Norway. '''''' ('sandwich caviar') is the Swedish word for a fish roe-based spread eaten in the Nordic countries and released in the 1950s. Despite its name, is not actual caviar, i.e. sturgeon roe. Instead, it is a paste made most often from cod roe and a variable mix of other ingredients. Whole roe is aged for up to two years in barrels in which the roe is layered with sugar, salt, and a sugar-salt brine, and turned regularly. After brining, it is smoked and then processed further. It is emulsif

marzipan candy in the shape of a pig