Also just before the holiday season, I was invited to an event by Seafood from Norway to highlight the seafood delights from that Nordic country; this was a one-off supperclub to promote sustainable Norwegian Seafood in the UK and it was to be catered by Signe Johansen, cookbook author and brunch/supperclub hostess extraordinaire. The location was Republic of Fritz Hansen in central London, a gorgeous shop selling the best of Scandinavian design (why has no one told me of it?!).

The table was already starting to fill up with delicious morsels while people were arriving to the shop. Cured salmon with a shot of Linie aquavit, rye pannekaker, sour cream and pickled fennel was a delicious, and substantial, bite – I loved the pickled fennel with the sour cream and the cured fish.

Cured Salmon with a Shot of Linie Aquavit, Rye Pannekaker, Sour Cream and Pickled Fennel

If I had to choose favourites though, the other canape floated my boat more – the Sweet Norwegian prawns with wild dill pollen mayonnaise, lumpfish roe, pickled cucumber on sourdough crisp bread. These light little bites were perfectly balanced – creamy, crispy, sweet, salty, sour. Yes, yes, I do like Norwegian prawns, thank you very much.

Sweet Norwegian Prawns with Wild Dill Pollen Mayonnaise, Lumpfish Roe, Pickled Cucumber on Sourdough Crisp Bread

Battered cod cheeks with dill, anchovy and pickled cucumber salsa were another favourite; we were burning our fingers and spilling that moreish green sauce everywhere as we hastily scooped it up.

Battered Cod Cheeks with Dill, Anchovy and Pickled Cucumber Salsa

At this point, Signe emerged from the kitchen to tell us all about her Norwegian background and her love for seafood. The menu was sort of a taster of what a Norwegian Christmas table could feature if it was only all about the seafood (I think meat does feature traditionally). Completely unbeknownst to us, the woman sitting to Signe’s right in the photo below was the award winning Bridget Hugo, who runs Bread Bread in Brixton.

Bridget and Signe

Bridget’s breads were pretty spectacular. The brown one below was made of all rye and included slightly fermented rye grains. The half whole wheat also included some white flour and rye flour. Both were great with a good schmear of butter and we ate plenty of it just as is.

Rye Bread White/Whole/Rye Bread

We also scoffed quite a bit of bread with the next dish – Lightly-cured halibut with lemon and elderflower. Elderflower and fish? It was absolutely fantastic and I could have easily cleared the entire platter. It was my first time eating halibut in this cured way and I loved it.

Lightly-Cured Halibut with Lemon and Elderflower

Platters of salt-baked celeriac and a colourful kale and spelt salad now appeared on the table, ready to accompany our main course of Roast haddock with bacon and rye crisp.

Salt-Baked Celeriac Kale and Spelt Salad

And here was my plate. A modest serving as I had filled up on uh…prawns on crispbread. The haddock was lovely but I’m not a fan of the rye bread crisp on top. I understand that this topping is commonly used to top apple crisp in Sweden… and at last year’s Swedish Blind Date, it was made clear to me that it is perfectly awful. It’s indeed one way to use up leftover bread but I’ll give it a miss!

Roast Haddock with Bacon and Rye Crisp

After the meal, Signe then cheerfully brought out shots of aquavit for everyone…

Signe Brings Out the Aquavit

…which I passed and instead went straight for her fantastic homemade pepperkaker. A brick of brown cheese was also brought out and surprisingly, it pairs well with the pepperkaker.

Pepperkaker

Thank you very much to Lisa from Bray Leino for the invitation! It was a great introduction to Norwegian seafood and Norwegian cuisine prior to my business trip to Oslo.

For Norwegian Seafood in London, ask your local fishmonger or supermarket fish counter. I’ll be on the lookout for those prawns. To try some of Signe’s cooking, take a look at her website for updates.

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