Nordisk Kök · The Nordic Table

Nordic Cooking Without Vegetable Oil

Quiet, honest food from the kitchens of the North, built on butter from the churn, rendered tallow, and good olive oil. Cold-water fish, forest berries, and root cellars, cooked the way Nordic homes always have.

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Churned Butter❄ Tallow❄ Olive Oil
Salmon fillet with fresh dill and herbs on a dark board
❄ Fjord Evening
From the recipe collection
Smör

Butter From the Churn

Nearly every pan in the Nordic kitchen begins with real butter, browned slowly until it smells of hazelnuts and long winters.

Hav & Skog

Sea and Forest

Fish from cold water, roots from the cellar, berries from the forest floor. The North cooks what the land and sea offer.

Aldrig

Never Vegetable Oil

No seed oils, no shortcuts. Only butter, tallow, lard, ghee, olive oil, and coconut oil, the fats the old kitchens trusted.

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From Our Kitchen

Nordic Home Recipes

Six beloved dishes from the Scandinavian table, each cooked with the honest fats that carry the North through its long winters.

Husmanskost Swedish meatballs in cream gravy

Swedish Meatballs

Köttbullar in cream gravy

50 min·4 servings·Medium

Small, tender meatballs browned in plenty of butter, then folded into a pale cream gravy. Served the classic way, with lingonberries on the side.

Ingredients

  • 350g ground beef and 350g ground pork
  • 1 small yellow onion, finely grated
  • ½ cup fine breadcrumbs soaked in ½ cup whole milk
  • 1 egg
  • ¼ tsp ground allspice and ¼ tsp white pepper
  • 1¼ tsp salt
  • 4 tbsp butter, divided
  • 2 tbsp all-purpose flour
  • 1½ cups beef stock and ½ cup heavy cream
  • Lingonberry preserves, to serve

Instructions

  1. Stir the soaked breadcrumbs, grated onion, egg, allspice, white pepper, and salt together, then work in the meats until just combined.
  2. Roll into small balls with wet hands and chill 20 minutes so they hold their shape.
  3. Brown the meatballs in 3 tablespoons of the butter in batches, rolling them so every side takes color, then set aside.
  4. Melt the last tablespoon of butter in the same pan, whisk in the flour, and cook until lightly golden.
  5. Whisk in the stock and cream and simmer until the gravy coats a spoon.
  6. Return the meatballs to the pan for 5 gentle minutes and serve with lingonberries.
Cold Waters Pan seared salmon fillet with vegetables

Salmon with Dill Butter

Pan-seared, crisp skinned

25 min·4 servings·Easy

Salmon fillets seared skin-down in browning butter until crackling, then finished with a melting pat of dill and lemon butter.

Ingredients

  • 4 salmon fillets, skin on, about 700g
  • 1 tsp salt and ¼ tsp white pepper
  • 2 tbsp butter, for the pan
  • For the dill butter: 5 tbsp butter, softened
  • 3 tbsp fresh dill, finely chopped
  • Zest of 1 lemon plus 1 tsp juice
  • 1 small clove garlic, grated
  • Pinch of flaky salt
  • Boiled small potatoes, to serve
  • Lemon wedges, to serve

Instructions

  1. Mash the softened butter with the dill, lemon zest and juice, garlic, and flaky salt, then roll it into a log and chill.
  2. Pat the salmon very dry and season with salt and white pepper.
  3. Melt the pan butter over medium-high heat and lay the fillets in skin-side down.
  4. Press gently for the first 30 seconds, then leave them alone for 5 to 6 minutes until the skin releases and crisps.
  5. Flip for a final 1 to 2 minutes, until the flesh just flakes.
  6. Serve each fillet under a thick slice of dill butter, with potatoes and lemon.
Root Cellar Golden roasted potatoes and root vegetables

Roasted Root Vegetables

Rotfrukter with honey butter

55 min·6 servings·Easy

Carrots, parsnips, beets, and potatoes from the cellar, roasted deep gold in butter and olive oil and glossed with thyme honey butter.

Ingredients

  • 500g small potatoes, halved
  • 3 carrots, cut into thick batons
  • 2 parsnips, cut into thick batons
  • 2 beets, peeled and wedged
  • 1 red onion, wedged
  • 2 tbsp olive oil
  • 3 tbsp butter, plus 1 tbsp honey for the glaze
  • 4 sprigs fresh thyme
  • 1¼ tsp salt and ½ tsp black pepper
  • Handful of fresh parsley, chopped

Instructions

  1. Heat the oven to 210°C (410°F) with a large roasting tray inside.
  2. Toss the vegetables with the olive oil, salt, and pepper, keeping the beets to one corner so they do not stain everything.
  3. Tip onto the hot tray in a single layer and roast 25 minutes without touching.
  4. Melt the butter with the honey and thyme leaves in a small pan.
  5. Turn the vegetables, spoon the honey butter over, and roast 15 to 20 minutes more until the edges are deeply browned.
  6. Scatter with parsley and serve straight from the tray.
Soup Creamy fish soup with vegetables in a pan

Creamy Fish Soup

Fiskesuppe from the coast

45 min·6 servings·Easy

The pale, gentle soup of the Norwegian coast. Leeks and root vegetables softened in butter, a creamy broth, and cod poached just to silk.

Ingredients

  • 3 tbsp butter
  • 1 leek, white and pale green, sliced
  • 2 carrots, cut into small batons
  • 200g celeriac or 2 celery stalks, diced
  • 5 cups fish stock
  • 600g cod or other white fish, in large chunks
  • 1 cup heavy cream
  • 1 tsp salt and ¼ tsp white pepper
  • 2 tbsp fresh dill plus 2 tbsp chives, chopped
  • Squeeze of lemon, to finish

Instructions

  1. Melt the butter in a soup pot and sweat the leek, carrots, and celeriac gently for 8 minutes without coloring.
  2. Pour in the fish stock and simmer 12 minutes until the vegetables are just tender.
  3. Stir in the cream and bring back to a bare simmer.
  4. Slide in the fish, turn the heat low, and poach 5 to 6 minutes until it flakes; do not stir hard or it will break.
  5. Season with salt, white pepper, and lemon.
  6. Ladle into warm bowls and shower with dill and chives.
Bakery Rustic dark loaves cooling on a rack

Nordic Rye Bread

Seeded everyday loaf

3 hr 15 min·1 loaf·Medium

A dense, seeded rye in the Danish spirit, dark with syrup and buttermilk, baked in a butter-brushed tin. Best sliced thin under more butter.

Ingredients

  • 2½ cups rye flour
  • 1½ cups bread flour
  • 2 tsp instant yeast
  • 1¾ cups buttermilk, lukewarm
  • 3 tbsp dark syrup or molasses
  • 2 tsp salt
  • ½ cup sunflower seeds
  • ¼ cup flax seeds
  • 1 tbsp butter, for the tin
  • Rolled oats, for the top

Instructions

  1. Whisk the flours, yeast, and salt, then stir in the buttermilk, syrup, and most of the seeds to make a heavy, sticky dough.
  2. Knead briefly, just until even; rye does not want long working.
  3. Cover and rise 1 hour 30 minutes until visibly puffed.
  4. Butter a loaf tin generously, press the dough in, and top with oats and the reserved seeds.
  5. Rise another 45 minutes, then bake at 200°C (390°F) for 45 to 50 minutes until the loaf sounds hollow underneath.
  6. Cool completely before slicing thin; it improves by the next day.
Dessert Creamy pudding bowl topped with berries

Nordic Rice Pudding

Risgrynsgröt with berries

50 min·6 servings·Easy

Slow-stirred rice pudding finished with a spoon of butter, dusted with cinnamon and crowned with tart berries, the way Nordic winters end a meal.

Ingredients

  • 1 cup short-grain rice
  • 1½ cups water and a pinch of salt
  • 4 cups whole milk
  • 1 cinnamon stick
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • 1 cup lingonberries, raspberries, or mixed berries
  • 1 tbsp honey, for the berries
  • Ground cinnamon, to dust

Instructions

  1. Simmer the rice in the salted water, covered, for 10 minutes until the water is absorbed.
  2. Add the milk and cinnamon stick and cook on the lowest heat, stirring often, for 30 to 35 minutes until thick and creamy.
  3. Remove the cinnamon stick and stir in the sugar, vanilla, and butter.
  4. Warm the berries with the honey until they just start to burst.
  5. Spoon the pudding into bowls, dust with cinnamon, and crown with the warm berries.
A baking bench with flour, eggs, and simple pantry ingredients
Our Kitchen

The Kitchen Behind Edarae Nordic

Edarae Nordic is a small home kitchen devoted to the quiet cooking of the North, where a pot of soup on the stove and bread cooling by the window are enough of a feast. We write our recipes down the way the old household books did, plainly and patiently, so they work on an ordinary Tuesday.

Our only house rule is an old one: butter from the churn, tallow rendered slowly, olive oil for the table and nothing else. Vegetable oil never comes through our door, because it never stood in the larders we learned from.

Velbekomme, may it do you good.

✨ Wellness

Complete Your Wellness Journey with Nexburn

Your Nordic kitchen already feeds you with real, wholesome ingredients. Nexburn takes that foundation further, with gentle natural support for your metabolism and an active, balanced life.

Starter
Nexburn 2 Bottles
2 Bottles
Was $358.00
$79.98/bottle
Total: $159.96
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Standard
Nexburn 3 Bottles
3 Bottles
Was $537.00
$69.98/bottle
Total: $209.94
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🚚 Free Shipping
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Best Seller
Nexburn 6 Bottles
6 Bottles
Was $1,074.00
$49.98/bottle
Total: $299.88
You Save $774.12!
🚚 Free Shipping
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