Herring Cocktail: Individual herring cocktail instead of the high priced one. Use cream or regular cutlets, add a little garnish and listen to your customers rave.
Open Faced Sandwiches: Using cocktail breads, sliced tomatoes, cucumbers, onion rings, radishes and black olives with a dollop of spice mustard, cream cheese and parsley as garnish, you can create very delicious and eye appealing appetizers.
Herring Salad: Here’s something different for your salad bar.
Herring Party Platter: This assortment of herring; regular wine cutlets, rollups, gaffelbitar and cream cutlets will be great for your appetizer selection or your party trays.
Jarred Roll-ups: Every deli could ad some extra sales by hand placing Roll-ups in a display jar and selling them by the pound.
Herring Lunch Plate: If you are lost as to what to serve during the holiday season or during Scandinavian holidays try a Herring Lunch Plate consisting of boiled potatoes, sliced cucumber and tomatoes, boiled eggs and onions with the finest herring made.
Herring for the Bar: This crock of herring cutlets will be a great addition to any salad bar or happy hour buffet. What could be easier?
Herring for the Deli: Every deli should carry at least one kind of herring in their deli case. During the holiday season all four should be featured. There is no labor involved except to make a little garnish.
Old Fashioned Lutefisk: Combine 3 quarts of water with 1 ½ Tbsp of salt. Bring to a boil, then add fish. Cook 8-11 minutes or until fish flakes. Remove fish from water and serve immediately.
Traditional Lutefisk: Preheat oven to 375 degrees. Place fish in a casserole dish and cover with foil. Bake 30 minutes or so until fish flakes. Remove fish from pan and serve immediately.
Microwaved Lutefisk: Place fish in a microwave safe dish and cover. Cook on medium/high setting 8-10 minutes. Watch closely since microwave powers vary. Remove fish from dish and serve immediately.
Norwegian Lutefisk Taco: Put a piece of lefse on a dinner place. Top with a thin layer of mashed potatoes. Flake Lutefisk on top of potatoes. Pour melted butter over the top. Add salt and pepper to taste.
Lefse: Thin flat potato cakes favored by Scandinavians everywhere. Roll them up with butter, brown sugar or any of your favorite sandwich fillings. Lefse is especially good with lingonberry jam.
Cheese Lefse: Place a portion or favorite cheese on a lefse sheet, fold over and place in a moderate oven for 5 to 6 minutes or until cheese is melted. Lefse Chips: Cut lefse into any shape you desire and place in pie place in hot oven until crisp. Dip in melted butter and sprinkle with salt or serve with your favorite dip.
Lefse Chips: Cut lefse into any shape you desire and place in pie tin and place in hot oven until crisp. Dip in melted butter and sprinkle with salt or serve with your favorite dip.
Egusi (Ground Nut) Soup: 200-240 g eguise nuts (e.g. peanuts or cashews), 2 Chili peppers, 1 small onion, 2 dl oil, 100 g tomato puree, 4 dl water, Pieces of dried Norwegian Stockfish heads or Norwegian Stockfish. Cut the Norwegian Stockfish heads into small pieces and soak them in water overnight. Bring to a boil in cold water and let cook for 20 minutes. Grind the nuts with the chili peppers and onion. Heat the oil. Add the nut mixture together with the tomato puree, water and pieces of the cooked codfish head. Add stockfish according to your wish and let soup cook for 20 minutes. If you want, you may add vegetables (e.g. spinach). Serves 4.
Norwegian Stockfish the Spanish Way: 1 kg soaked Norwegian Stockfish, 6 boiled potatoes, 2 leeks, 2 tablespoons butter, 2 tablespoons tomato puree, approx 1 dl water. Clean and cut the stockfish into small pieces, the potatoes into small cubes and the leeks into thin slices. Sauté the leeks in butter for 5 minutes. Add the tomato puree, potatoes, stockfish and water. Simmer for 10 minutes. Serves 4.