With all the recent hoo-ha about modern Scandinavian cooking, we popped along to our favourite London destination, Scandi Kitchen, for cured salmon, Aquavit and of course, the wonderfully festive Scandinavian answer to mulled wine, Glögg (read: Gluuuuuug) last week for an evening of Danes, Swedes and herring.

We kicked off the evening with an academic discussion with the Botanical Baker about key concepts of Ayurvedic eating –

N:B: Do not eat papaya when you’re expecting (it will make you hot!)


Bronte and Jonas from Scandi Kitchen were on hand to educate our fellow intrepid Scandi-enthusiasts on the best way to consume Abba – no, no, not the band, but herring in mustard sauce. Jonas bravely demonstrated with a rye crispbread and an ample shot of Aquavit – to cleanse the palette, of course!


Some of the more adventurous nibbles included pig’s liver pate; delicious on wafer-thin crispbreads, and – according to our hosts – the smelliest food stuff this side of New York – Oskars Surstromming is tinned, fermented Baltic herring. We were advised to open outside as the smell is incredibly potent, but the flavour is delicious. Herring prepared in this way has a surprising melting quality when eaten and the traditional Swedish dish is enjoyed outside with Glögg in the cold winter months.


Inside, in London, the steaming, aromatic Glögg was served garnished with crunchy flakes of blanched almonds, and delicious raisins; a perfect snack at the end of an empty glass – winter Pimm’s, anyone?



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