An evening with Scandilicious

About 35 regular customers and loyal friends came along to hear Sig talk about how her love of food started while growing up in Norway, particularly spending time at her grandparents’ fruit farm by the fjords. She learnt many recipes from her grandmother (farmor) and a love of learning about food that has stayed with her as she has travelled to different parts of the world. Currently based in London, Sig is keen to highlight how simple and delicious Scandinavian food can be and how it is often similar to some traditional British dishes. With an even shorter growing season than in the UK, Scandinavians make use of super fresh ingredients while they are plentiful and preserving methods to create delicious stores for winter.

Sig explained how to make two of the dishes we served that evening, Gravlaks with dill sauce and Goats cheese with radish and raspberry vinegar. Both are very simple to make and if you’ve never tried home cured gravlaks it is a revelation of flavour, so much better than you can find in the shops. You can find the recipes for both here along with a recipe shared by one of our guests that evening, Caroline von Schmalensee.

We served our guests the following to go with our crispbreads:

Gravlaks with dill sauce

Goats cheese with radish and raspberry vinegar

Chicken liver pate with pickled beetroot

Lightly smoked cods roe (we used Mills Kaviar, available in the UK at Scandinavian Kitchen)

A selection of cheeses

with traditional Swedish Kladdkaka (gooey chocolate cake) to follow.

…..and everyone had a gift of crispbreads and cardamom buns to take home.

You can read a review by one of or guests, Edinburgh Eats here, and review of Sig’s book by another guest, Edinbugh Fooby, here.