Det Nordiske Kjøkken · The Northern Table

Nordic Scandinavian Cooking Without Vegetable Oil

Slow food from the cold North, cooked the honest way. Real butter, lard, tallow, and ghee. Nothing refined, nothing seed pressed, just clean flavor that tastes of the place it came from.

Browse the recipes → Six dishes · No seed oils
A rustic Nordic table set with dark rye bread, butter, and herbs
The Edarae rule
Only honest fats
Butter, lard, tallow, ghee, olive, coconut. No vegetable or seed oils, ever.
Vinter Root cellars and braises Vår First greens and dairy Sommer Berries and the coast Høst Game, rye, and preserves
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The Recipe Index

Six dishes from the Northern table

Each recipe is cooked the traditional Scandinavian way, with honest fats only. You will not find a drop of vegetable or seed oil in any of them.

Swedish meatballs in cream sauce 1 Vinter

Köttbullar with Cream Sauce

50 min4 servingsMedium

The Swedish supper that defines comfort. Tender beef and pork meatballs browned in butter, finished in a silky brown cream sauce with lingonberry on the side.

Ingredients

  • 400 g ground beef
  • 200 g ground pork
  • 1 small onion, grated
  • 80 g fresh breadcrumbs soaked in 100 ml milk
  • 1 egg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 4 tbsp unsalted butter, for frying
  • 2 tbsp butter and 2 tbsp flour, for the sauce
  • 400 ml beef stock
  • 150 ml heavy cream
  • 1 tsp soy sauce, salt, white pepper
  • Lingonberry preserve, to serve

Method

  1. Mix beef, pork, grated onion, soaked breadcrumbs, egg, allspice, nutmeg, salt, and white pepper. Chill 15 minutes, then roll into small even balls.
  2. Melt the frying butter in a heavy skillet over medium heat. Brown the meatballs all over and cook through, working in batches. Set aside and keep warm.
  3. In the same pan melt 2 tbsp butter, whisk in the flour, and cook 1 minute. Slowly whisk in the beef stock, then the cream.
  4. Add the soy sauce and simmer until glossy and coating, about 5 minutes. Season to taste.
  5. Return the meatballs to the sauce to warm through. Serve with boiled potatoes and lingonberry.
Cured and baked salmon fillet 2 Sommer

Smør Baked Norwegian Salmon

30 min4 servingsEasy

Cold water salmon roasted gently under brown butter with dill and lemon. A coastal Norwegian classic that lets the fish speak for itself.

Ingredients

  • 4 salmon fillets, about 170 g each, skin on
  • 5 tbsp unsalted butter
  • 1 lemon, half zested and juiced, half in wedges
  • 1 small bunch fresh dill, chopped
  • 2 cloves garlic, thinly sliced
  • Flaky sea salt and black pepper
  • Boiled new potatoes, to serve

Method

  1. Heat the oven to 200 C (400 F). Pat the salmon dry and season both sides with salt and pepper.
  2. Melt the butter in an oven proof skillet over medium heat until it foams and just begins to brown. Add the garlic and warm 30 seconds.
  3. Lay the fillets skin side down in the butter. Spoon the brown butter over the top and scatter most of the dill.
  4. Transfer to the oven and bake 9 to 11 minutes, until the salmon flakes and is just opaque at the center.
  5. Finish with lemon zest, a squeeze of juice, and the remaining dill. Serve with new potatoes and lemon wedges.
Hearty pea and ham soup 3 Vinter

Ärtsoppa, Yellow Pea Soup

2 hr6 servingsEasy

The Thursday soup of Sweden. Yellow split peas simmered slow with smoked pork and thyme until thick and golden, started in a knob of good lard.

Ingredients

  • 500 g dried yellow split peas, soaked overnight
  • 2 tbsp lard
  • 1 large onion, diced
  • 400 g smoked pork shoulder or thick ham hock
  • 1.8 liters water or light stock
  • 2 tsp dried marjoram
  • 4 sprigs fresh thyme
  • 1 tsp Dijon mustard, plus more to serve
  • Salt and black pepper

Method

  1. Drain the soaked peas. Melt the lard in a large pot over medium heat and soften the onion 6 minutes.
  2. Add the peas, pork, water, marjoram, and thyme. Bring to a boil and skim the surface.
  3. Lower to a gentle simmer, cover partly, and cook 90 minutes until the peas break down and the soup thickens.
  4. Lift out the pork, shred the meat, and return it to the pot. Stir in the mustard and season well.
  5. Serve hot with extra mustard. In Sweden it is followed by thin pancakes.
Golden roasted root vegetables 4 Høst

Tallow Roasted Root Vegetables

55 min4 servingsEasy

Carrots, parsnip, and swede from the root cellar, roasted in beef tallow until edges caramelize, then dressed with honey, caraway, and thyme.

Ingredients

  • 3 carrots, cut in batons
  • 2 parsnips, cut in batons
  • 1 small swede (rutabaga), cubed
  • 1 red onion, in wedges
  • 3 tbsp beef tallow, melted
  • 1 tsp caraway seeds
  • 4 sprigs thyme
  • 1 tbsp honey
  • Salt and black pepper
  • Chopped parsley, to finish

Method

  1. Heat the oven to 220 C (425 F). Put a large roasting tray in to warm.
  2. Toss all the vegetables with the melted tallow, caraway, thyme, salt, and pepper.
  3. Spread on the hot tray in a single layer. Roast 30 minutes, turning once halfway.
  4. Drizzle over the honey and roast a final 8 to 10 minutes until deeply golden at the edges.
  5. Scatter with parsley and serve alongside roast meats or as a vegetarian main.
Crisp open faced rye sandwiches 5 VÃ¥r

Smørrebrød, Open Rye Sandwiches

25 min4 servingsEasy

Denmark's famous open sandwich on dense rye, generously buttered and built with cured fish, egg, and crisp radish. Lunch as a small work of art.

Ingredients

  • 8 slices dense dark rye bread
  • 6 tbsp good salted butter, softened
  • 200 g cured or smoked herring or salmon
  • 4 boiled eggs, sliced
  • 6 radishes, thinly sliced
  • 1/2 cucumber, in ribbons
  • 2 tbsp creme fraiche
  • Fresh dill and chives
  • Flaky salt and black pepper

Method

  1. Spread each slice of rye thickly with softened butter, all the way to the edges. This is the Danish rule.
  2. Lay the cured fish over half the slices and top with egg, radish, and cucumber ribbons.
  3. Spoon a little creme fraiche over the others and add the remaining toppings.
  4. Finish each with dill, chives, flaky salt, and pepper.
  5. Serve at once, eaten with a knife and fork.
Warm cardamom buns dusted with sugar 6 Høst

Kardemummabullar, Cardamom Buns

2 hr 30 min12 bunsMedium

The scent of a Swedish bakery in the morning. A soft butter enriched dough, knotted around cardamom sugar and baked golden for fika.

Ingredients

  • 500 g bread flour
  • 250 ml warm milk
  • 100 g unsalted butter, softened
  • 75 g caster sugar
  • 7 g instant yeast
  • 1 1/2 tsp freshly ground cardamom
  • 1/2 tsp salt
  • Filling: 100 g soft butter, 75 g sugar, 2 tsp ground cardamom
  • Finish: 1 beaten egg, pearl sugar

Method

  1. Mix flour, sugar, yeast, cardamom, and salt. Add warm milk and knead, then work in the soft butter until smooth and elastic.
  2. Cover and prove until doubled, about 1 hour. Mix the filling butter, sugar, and cardamom to a paste.
  3. Roll the dough into a rectangle, spread with filling, fold in three, then cut into strips and twist each into a knot.
  4. Set the knots on lined trays, cover, and prove 30 minutes. Heat the oven to 220 C (425 F).
  5. Brush with beaten egg, scatter pearl sugar, and bake 10 to 12 minutes until golden. Cool a little and serve with coffee.
Natural Supplement

Round Out Your Wellness Routine

A Northern table built on real, whole ingredients already does a lot of the work. ShapeON is a natural supplement designed to complement that lifestyle. It is a simple, clean addition, not a replacement for a balanced diet and an active day.

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ShapeON 2 bottle pack
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A wooden kitchen counter with fresh ingredients being prepared
Our Kitchen

Cooking the way the North always has

Edarae Kitchen is a small Nordic food project built on one simple idea. The cooking of Scandinavia was honest long before anyone reached for a bottle of refined oil, and it still tastes better that way.

Every recipe here is tested and written to use only traditional fats. Butter churned from cream, rendered lard and tallow, ghee, plus a little olive or coconut where it belongs. No vegetable oil, no seed oil, no shortcuts that the old cooks would not recognize.

We share these dishes for the love of the table. Pull up a chair, slow down, and cook something real.

  • Honest fats only
  • Seasonal and Northern
  • Tested recipes