This is actually a salmon mousse, but that sounds a too frou-frou. Really it’s an easy, smooth salmon dip that uses fresh and smoked salmon. Great on crackers for parties.
Northern European
Pelmeni and the Eating of Bears
It’s spring bear season in many parts of the world. I can think of no better recipe for bear than these pelmeni. No bear? Use any meat.
Konigsberger Klopse, German Meatballs
Who doesn’t love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.
Snow in Winter
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.
Nordic Fish Chowder
A Scandinavian take on fish chowder, this recipe uses a variety of fish and seafood, although any firm fish will work, along with a cool, optional ingredient: whey. Whey adds a bright tartness to the broth. This is such a great soup you’ll want to give it a go.
Deviled Duck Hearts
A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they’re hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.
Dove Jagerschnitzel
I rarely breast out doves, but when I do I typically make this recipe. It’s German jagerschnitzel, only done with dove breasts. And since chanterelles are popping in several parts of the country right now, it’s a great time to make this classic.
Classic Walnut Ketchup
Yep. Walnut ketchup. Ketchup used to be a lot more varied than just tomatoes. This is a classic British recipe made with young, green walnuts – black walnuts, here – results in a sauce that tastes astonishingly like A1 steak sauce. Give it a go!