30+ Mouthwatering New Years Scandinavian Dinner Recipes to Celebrate

The New Year is a time to celebrate, reflect on the year gone by, and look forward to the new one with hope and joy.

In Scandinavian cultures, New Year’s Eve is a special occasion often marked by festive feasts that showcase rich culinary traditions.

Whether you’re hosting a grand dinner party or enjoying a cozy meal with family, there’s no better way to celebrate than with a table filled with delicious Scandinavian dishes.

From hearty stews and savory meatballs to freshly baked bread and sweet pastries, Scandinavian cuisine offers an array of flavors that will elevate any New Year’s gathering.

This blog will guide you through 30+ tried-and-true Scandinavian dinner recipes perfect for ringing in the New Year.

Whether you’re a fan of traditional Swedish, Danish, Norwegian, or Finnish dishes, you’ll find something to suit every taste in these festive, mouthwatering recipes.

So, get ready to fill your table with deliciousness and celebrate the New Year in Scandinavian style!

30+ Mouthwatering New Years Scandinavian Dinner Recipes to Celebrate

Scandinavian cuisine is the perfect way to add a unique and flavorful twist to your New Year’s dinner celebrations.

With these 30+ recipes, you’ll be able to offer a spread that is both hearty and festive, showcasing the diverse flavors of the Nordic countries.

From savory meatballs and smorgasbords to sweet treats and comforting stews, each dish is a reflection of the rich culinary traditions that make Scandinavian meals so special.

So, whether you’re hosting a grand event or enjoying a quiet night with loved ones, these recipes will ensure your New Year’s celebration is delicious, memorable, and full of tradition.

Skål to good food, great company, and a wonderful year ahead!

Swedish Meatballs with Lingonberry Sauce

Swedish meatballs, or köttbullar, are a classic Scandinavian dish, especially popular around festive occasions like New Year’s Eve. Served with a tangy lingonberry sauce and creamy mashed potatoes, this dish is a crowd-pleaser. The meatballs are tender and flavorful, combining a blend of beef and pork, while the sauce offers the perfect balance of sweetness and tartness.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 1/2 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 tbsp butter (for frying)

Lingonberry Sauce:

• 1 cup lingonberry preserves
• 1/4 cup water
• 1 tbsp sugar (optional)

Instructions:

1. In a small bowl, soak the breadcrumbs in milk and set aside.
2. In a large bowl, combine the ground beef, ground pork, chopped onion, soaked breadcrumbs, egg, salt, pepper, allspice, and nutmeg. Mix until everything is well combined.
3. Roll the mixture into small meatballs, about 1-inch in diameter.
4. Heat the butter in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until golden brown on all sides and cooked through (about 10 minutes per batch).
5. While the meatballs are cooking, prepare the lingonberry sauce by combining the lingonberry preserves, water, and sugar (if using) in a saucepan. Heat over low heat, stirring occasionally, until warmed through.
6. Serve the Swedish meatballs hot with the lingonberry sauce and mashed potatoes or lingonberry preserves on the side.

Swedish meatballs with lingonberry sauce are a comforting and festive dish that captures the heart of Scandinavian cuisine. The juicy meatballs, paired with the sweet-tart sauce, create a harmonious blend of flavors that will leave your guests satisfied and asking for more. This dish not only brings a taste of Sweden to your New Year’s celebration but also makes for a fantastic centerpiece for your holiday dinner table.

Norwegian Salmon with Dill Sauce

A classic Scandinavian favorite, Norwegian salmon is perfectly complemented by a creamy dill sauce that adds freshness and richness to the dish. The combination of fresh herbs, lemon, and the delicate flavor of salmon makes this dish an ideal choice for a light yet elegant New Year’s Eve dinner. It’s simple, wholesome, and full of flavor.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 lemon, sliced
• Fresh dill, for garnish

Dill Sauce:

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
2. Place the salmon fillets on the baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Top each fillet with a slice of lemon.
4. Bake the salmon for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. While the salmon is baking, prepare the dill sauce by combining sour cream, mayonnaise, Dijon mustard, chopped dill, lemon juice, salt, and pepper in a small bowl. Stir until smooth.
6. Once the salmon is ready, serve it hot, garnished with fresh dill and accompanied by a generous spoonful of dill sauce.

Norwegian salmon with dill sauce is an exquisite and flavorful dish that brings a taste of Scandinavia to your New Year’s celebration. The fresh dill sauce adds a creamy and aromatic touch that perfectly complements the tender, flaky salmon. Whether served with roasted vegetables, boiled potatoes, or a light salad, this dish is sure to be a standout at your holiday feast, combining simplicity with sophistication in every bite.

Danish Rugbrød (Rye Bread) with Smørrebrød Toppings

Rugbrød is a dense, flavorful rye bread that is a staple in Danish cuisine. When paired with traditional smørrebrød toppings like pickled herring, boiled eggs, and roast beef, it creates a stunning, hearty meal perfect for New Year’s Eve gatherings. This open-faced sandwich is the ultimate comfort food, offering a blend of rich flavors and textures in every bite.

Ingredients for Rugbrød (Rye Bread):

• 2 cups rye flour
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 1 cup warm water
• 1 tbsp vegetable oil
• 1 tbsp caraway seeds (optional)

For Smørrebrød Toppings:

• Pickled herring (or other smoked fish)
• Sliced roast beef
• Hard-boiled eggs, sliced
• Fresh dill
• Danish butter
• Sliced cucumber
• Red onions, thinly sliced
• Horseradish sauce

Instructions for Rugbrød:

1. In a large mixing bowl, combine rye flour, all-purpose flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy.
2. Add the yeast mixture and oil to the dry ingredients and mix until a dough forms. Knead the dough for about 10 minutes until smooth.
3. Shape the dough into a loaf and place it in a greased bread pan. Cover with a clean towel and let it rise for 1-2 hours, or until doubled in size.
4. Preheat the oven to 375°F (190°C) and bake the bread for 35-40 minutes, or until the top is golden and the bread sounds hollow when tapped on the bottom. Allow to cool before slicing.

Assembling Smørrebrød:

1. Slice the rugbrød into thick slices.
2. Spread a thin layer of butter on each slice.
3. Top with your choice of pickled herring, roast beef, or other traditional toppings.
4. Garnish with fresh dill, cucumber slices, hard-boiled eggs, onions, and a drizzle of horseradish sauce for extra flavor.

Danish Rugbrød with Smørrebrød toppings is a hearty and satisfying dish perfect for ringing in the New Year with a taste of Denmark. The dense, slightly tangy rye bread pairs beautifully with a variety of toppings, offering a satisfying and customizable meal. Whether served as an appetizer or as a main course, this Danish tradition is sure to be a hit at your holiday celebration, bringing a touch of Scandinavian heritage to your table.

Finnish Karjalanpiirakka (Karelian Pasties)

Karjalanpiirakka, or Karelian pasties, are a beloved Finnish pastry with a history rooted in the Karelia region. These pasties feature a crispy, rye crust filled with a creamy rice porridge filling. Traditionally served with egg butter, these savory pastries are an essential part of Finnish cuisine and make a fantastic treat for your New Year’s dinner.

Ingredients for the Dough:

• 1 cup rye flour
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup water
• 1 tbsp butter, melted

For the Rice Filling:

• 1/2 cup short-grain rice
• 2 cups milk
• 1 tbsp butter
• Salt, to taste

For the Egg Butter:

• 2 hard-boiled eggs, chopped
• 1/4 cup butter, softened
• Salt, to taste

Instructions:

1. Start by making the rice filling: In a saucepan, combine the rice and milk. Bring to a simmer over low heat, stirring occasionally, and cook until the rice is tender and the milk has been absorbed (about 20 minutes). Stir in the butter and season with salt. Let the mixture cool.
2. To make the dough, mix the rye flour, all-purpose flour, and salt in a bowl. Add the water and melted butter, then mix until a dough forms. Knead until smooth, then divide the dough into small balls (about the size of a golf ball).
3. Roll each ball into a thin oval shape on a lightly floured surface, about 6 inches long.
4. Spoon a generous amount of rice filling onto each dough oval and spread it out, leaving a border around the edges.
5. Fold the edges of the dough up over the filling, pinching the sides to form an open-faced pastry.
6. Preheat your oven to 375°F (190°C). Place the pasties on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the crust is golden brown.
7. While the pasties bake, prepare the egg butter by mixing the chopped hard-boiled eggs with the softened butter and a pinch of salt.
8. Serve the Karelian pasties warm with a dollop of egg butter on top.

Finnish Karjalanpiirakka is a delightful and satisfying pastry that adds a special touch to any New Year’s meal. The combination of the rustic rye crust and creamy rice filling, paired with the indulgent egg butter, creates a balance of textures and flavors that will have your guests returning for more. These pasties are a true reflection of Finnish culinary traditions and are sure to be a memorable part of your holiday feast.

Icelandic Lamb with Root Vegetables

Icelandic lamb is known for its tender and flavorful meat, often enhanced by the natural herbs and wild grasses that the sheep graze on. This dish features succulent lamb chops roasted with root vegetables, making it a comforting and hearty choice for your New Year’s dinner. The addition of fresh thyme and garlic elevates the flavors, creating a simple yet elegant main course.

Ingredients:

• 4 lamb chops
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 medium potatoes, peeled and cut into wedges
• 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 onion, quartered
• 3 garlic cloves, smashed
• 2 sprigs fresh thyme

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the lamb chops with olive oil, salt, and pepper on both sides.
3. In a large roasting pan, arrange the potatoes, carrots, parsnip, and onion around the lamb chops. Add the smashed garlic cloves and fresh thyme sprigs to the pan.
4. Drizzle the vegetables with a bit of olive oil and season with salt and pepper.
5. Roast the lamb and vegetables in the preheated oven for about 25-30 minutes, or until the lamb is cooked to your desired doneness and the vegetables are tender and caramelized.
6. Let the lamb chops rest for a few minutes before serving.
7. Serve the lamb chops with the roasted root vegetables and a spoonful of pan juices from the roasting tray.

Icelandic lamb with root vegetables is a cozy and flavorful dish that brings the essence of Icelandic cuisine to your New Year’s celebration. The rich, tender lamb paired with the earthy root vegetables creates a well-rounded and comforting meal. With minimal ingredients and a straightforward cooking method, this dish is both accessible and impressive, making it an excellent choice for a festive dinner that will leave a lasting impression on your guests.

Swedish Janssons Frestelse (Jansson’s Temptation)

Janssons Frestelse is a classic Swedish dish traditionally served during holidays like Christmas and New Year’s. This creamy casserole is made with potatoes, onions, anchovies (or sprats), and heavy cream, baked to perfection with a golden, crispy top. The combination of savory, creamy, and slightly salty flavors makes this dish a must-have side for a Scandinavian-inspired New Year’s dinner.

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 medium onion, finely chopped
• 1 can (4 oz) anchovies or sprats, drained and chopped
• 2 cups heavy cream
• 1 cup whole milk
• 2 tbsp butter
• Salt and pepper, to taste
• 1/2 cup breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Butter a large baking dish and layer the sliced potatoes at the bottom. Sprinkle half of the chopped onion and anchovies (or sprats) over the potatoes.
3. Repeat the layers with the remaining potatoes, onion, and anchovies.
4. In a small saucepan, combine the heavy cream, milk, butter, salt, and pepper. Heat over low heat until the butter has melted and the mixture is warmed.
5. Pour the cream mixture evenly over the layered potatoes and anchovies. The liquid should just cover the potatoes.
6. Sprinkle the breadcrumbs on top of the casserole and bake for 40-45 minutes, or until the potatoes are tender and the top is golden brown and crispy.
7. Let the casserole rest for a few minutes before serving.

Swedish Janssons Frestelse is a comforting and rich dish that embodies the warmth and flavors of Scandinavian cuisine. The creamy potatoes combined with the salty anchovies create an irresistible dish that is perfect for any festive occasion. Whether served alongside a roast or enjoyed on its own, this casserole will certainly be a crowd-pleaser at your New Year’s feast, offering a delicious and indulgent touch to your Scandinavian-inspired menu.

Norwegian Raspeballer (Potato Dumplings)

Raspeballer, or Norwegian potato dumplings, are a traditional dish commonly served during the colder months and festive occasions in Norway. Made with a combination of grated potatoes, flour, and salt, these hearty dumplings are typically served with a rich meat sauce or brown butter and sugar. This simple yet satisfying dish will be a unique and comforting addition to your New Year’s dinner.

Ingredients:

• 2 large potatoes, peeled and grated
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp white pepper
• Water, for boiling
• 2 tbsp butter (optional, for serving)
• 1/4 cup sugar (optional, for serving)

For the Sauce:

• 1/2 cup beef broth
• 1 tbsp butter
• 1 tsp flour
• Salt and pepper, to taste

Instructions:

1. Grate the potatoes finely using a box grater or food processor. Squeeze out excess moisture from the grated potatoes using a clean towel or cheesecloth.
2. In a large mixing bowl, combine the grated potatoes, flour, salt, and pepper. Mix until a dough forms. If the dough is too wet, add a bit more flour until it holds together.
3. Bring a large pot of salted water to a boil. Using your hands, form the dough into small dumplings, about the size of a golf ball.
4. Carefully drop the dumplings into the boiling water. Let them cook for 15-20 minutes, or until they float to the surface.
5. While the dumplings cook, prepare the sauce by melting the butter in a small saucepan over medium heat. Add the flour and stir to create a roux. Gradually add the beef broth while stirring constantly until the sauce thickens. Season with salt and pepper.
6. Once the dumplings are done, remove them from the water with a slotted spoon and transfer them to a serving dish.
7. For an optional topping, melt the butter in a small pan and toss the sugar into it until it forms a slightly caramelized coating. Pour over the dumplings for an added sweet and savory contrast.
8. Serve the raspeballer hot, with the beef sauce poured over the top.

Norwegian Raspeballer is a wonderfully simple dish that is both comforting and filling, perfect for a New Year’s dinner. The light and tender dumplings pair beautifully with the savory meat sauce, and the optional sweet butter topping adds a delightful contrast. This traditional Norwegian dish will bring an authentic taste of the country’s culinary culture to your festive table, making it a hearty and memorable addition to your meal.

Danish Smørrebrød (Open-Faced Sandwiches)

Smørrebrød is a quintessential Danish dish, typically served as a light lunch or dinner, but it makes an excellent addition to any New Year’s gathering. This open-faced sandwich is made with buttered rye bread and topped with a variety of ingredients such as pickled herring, roast beef, eggs, and shrimp. The possibilities for creative toppings are endless, allowing you to customize this dish to suit your guests’ tastes and preferences.

Ingredients:

• 8 slices of dark rye bread
• 4 tbsp butter, softened
• 1/2 cup pickled herring (optional)
• 1/2 lb cold roast beef, thinly sliced
• 2 hard-boiled eggs, sliced
• 1/2 cup shrimp, cooked and peeled
• 2 tbsp pickled beets, sliced
• 2 tbsp mustard (optional)
• Fresh dill, for garnish

Instructions:

1. Begin by buttering the rye bread slices generously with softened butter. The rich, hearty flavor of the buttered bread forms the perfect base for all of your toppings.
2. Assemble the first sandwich with pickled herring. Lay a few pieces of the fish on top of the bread, then garnish with fresh dill and a slice of pickled beet.
3. For the next sandwich, layer thin slices of cold roast beef on the buttered bread. Add a dollop of mustard if desired and top with a few slices of hard-boiled egg.
4. For a shrimp version, arrange the cooked shrimp over the buttered bread and top with a garnish of dill and additional pickled beets for color and flavor.
5. You can get creative with additional toppings like smoked salmon, liver pate, or cheese to add variety to your smørrebrød platter.
6. Serve the smørrebrød cold, and allow your guests to pick and choose their favorite combinations.

Danish Smørrebrød is a versatile and satisfying dish that brings a fresh, light touch to your New Year’s dinner. The combination of hearty rye bread and vibrant toppings offers a delightful array of textures and flavors, while the buttered base provides richness to balance the more acidic or briny toppings. Serve this dish as part of a buffet or as an appetizer, and your guests will appreciate the creative and colorful options. Whether you keep it traditional or experiment with new flavors, smørrebrød is sure to be a hit.

Swedish Västerbottensost Piroger (Cheese Pastries)

Västerbottensost, a sharp, aged Swedish cheese, is a beloved ingredient that plays a central role in many traditional dishes. These cheese-filled pastries, or piroger, are perfect for any festive meal, including New Year’s. The rich and tangy cheese, combined with a buttery, flaky pastry crust, creates a decadent treat that pairs wonderfully with Swedish beer or a glass of champagne. These little pies are great as appetizers or a savory side dish.

Ingredients for the Dough:

• 2 cups all-purpose flour
• 1/2 cup butter, cold and cubed
• 1/4 tsp salt
• 4-5 tbsp cold water

For the Filling:

• 1 1/2 cups Västerbottensost cheese, grated (or a similar sharp cheese)
• 1/4 cup sour cream
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1 egg (for egg wash)

Instructions:

1. Start by making the dough: In a large bowl, combine the flour, cold butter, and salt. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
2. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough. Wrap it in plastic wrap and chill for 30 minutes.
3. While the dough chills, prepare the filling. In a bowl, combine the grated Västerbottensost cheese, sour cream, salt, and pepper. Mix until smooth and well-combined.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness. Cut into small circles using a cookie cutter or the rim of a glass.
6. Place a spoonful of the cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges to seal.
7. Brush the top of each pastry with a beaten egg to give it a golden, glossy finish.
8. Bake for 15-20 minutes, or until the piroger are golden brown and puffed up.
9. Let cool slightly before serving.

Swedish Västerbottensost Piroger are a luxurious and indulgent treat that brings a taste of Swedish tradition to your New Year’s feast. The sharp and creamy cheese filling is perfectly complemented by the flaky, buttery pastry, creating a dish that’s both comforting and sophisticated. These pastries can be made ahead of time and stored, making them an easy addition to any celebration. Whether you serve them as part of a buffet or as a special appetizer, they’re sure to be a crowd-pleaser at your holiday table.

Swedish Janssons Frestelse (Jansson’s Temptation)

Janssons Frestelse, or Jansson’s Temptation, is a classic Swedish casserole that often makes an appearance at festive meals, including New Year’s celebrations. This creamy, comforting dish is made with layers of thinly sliced potatoes, onions, anchovies, and heavy cream, then baked until golden and bubbling. The combination of savory anchovies and creamy potatoes creates a flavor profile that’s rich, unique, and irresistible—making it an essential part of a Scandinavian holiday meal.

Ingredients:

• 2 lbs potatoes, peeled and thinly sliced
• 1 medium onion, finely chopped
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1 can (2 oz) anchovy fillets in oil, drained and chopped
• 1 tbsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
2. In a large pot, boil the sliced potatoes in salted water for about 5 minutes, just until they begin to soften. Drain well.
3. In a separate saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
4. Stir in the flour and cook for another minute to form a roux. Gradually add the heavy cream and milk, whisking constantly until the mixture thickens and becomes smooth.
5. Stir in the chopped anchovies, salt, and pepper. Remove the sauce from heat.
6. Layer half of the potatoes in the prepared baking dish. Pour half of the cream sauce over the potatoes. Repeat the layers with the remaining potatoes and sauce.
7. If desired, sprinkle breadcrumbs over the top for a crunchy finish.
8. Bake the casserole in the preheated oven for 45-60 minutes, until the top is golden and the potatoes are fully cooked.
9. Let cool for a few minutes before serving.

Janssons Frestelse is a classic comfort food that combines the flavors of potatoes, onions, and anchovies in a rich and creamy casserole. This dish is perfect for a Scandinavian New Year’s dinner, as its hearty, savory flavors provide a lovely contrast to lighter appetizers. The creamy texture and unique taste of the anchovies make it a memorable side dish that will leave guests coming back for more. Serve it alongside roasted meats or fish, and you’ve got a quintessential Scandinavian celebration meal.

Finnish Lohikeitto (Salmon Soup)

Lohikeitto, a traditional Finnish salmon soup, is a warming and satisfying dish often enjoyed during the colder months, making it an ideal choice for a New Year’s celebration. This rich, creamy soup combines tender pieces of salmon with potatoes, leeks, carrots, and fresh herbs. The result is a comforting and flavorful dish that brings together the best of Finnish cuisine with its balance of savory, creamy, and fresh flavors. It’s an excellent starter for a festive Scandinavian dinner.

Ingredients:

• 1 lb fresh salmon fillets, skin removed and cut into bite-sized pieces
• 4 cups fish or vegetable broth
• 2 cups water
• 4 medium potatoes, peeled and diced
• 1 large carrot, peeled and sliced
• 1 leek, cleaned and sliced
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh dill, chopped (for garnish)
• 1 tbsp lemon juice (optional)

Instructions:

1. In a large pot, combine the fish or vegetable broth and water. Bring to a boil over medium heat.
2. Add the potatoes, carrots, and leek to the pot and simmer for about 15-20 minutes, or until the vegetables are tender.
3. Gently add the salmon pieces to the pot and cook for an additional 5-7 minutes, until the salmon is just cooked through.
4. Stir in the butter and heavy cream, and season with salt and pepper. Allow the soup to simmer for a few more minutes until the soup is well combined and heated through.
5. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
6. Serve hot, garnished with freshly chopped dill.

Finnish Lohikeitto is a simple yet elegant dish that is perfect for a New Year’s gathering. The combination of fresh salmon, hearty vegetables, and creamy broth creates a soup that’s both rich and comforting, while the delicate flavor of the salmon shines through. This soup makes an excellent starter for any Scandinavian-themed dinner, and its warming nature will be sure to please your guests. The addition of fresh dill adds a burst of freshness that ties the soup together beautifully, creating a dish that’s as satisfying as it is flavorful.

Icelandic Hangikjöt (Smoked Lamb)

Hangikjöt, or smoked lamb, is a traditional Icelandic dish that’s often enjoyed during the holiday season, including New Year’s Eve. This dish involves slow-cooking smoked lamb until it’s tender and flavorful, then slicing it thinly and serving it with a variety of sides. The smoky, salty flavors of the lamb are complemented by sweet and tangy sauces, making it a perfect centerpiece for a Scandinavian feast. Paired with potatoes, vegetables, and pickles, Hangikjöt is a must-try for any celebration.

Ingredients:

• 2-3 lbs smoked lamb (or substitute with smoked ham if unavailable)
• 2 tbsp butter
• 1/2 cup heavy cream
• 2 tbsp flour
• 1 cup lamb or vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Mashed potatoes and pickled vegetables, for serving

Instructions:

1. Preheat your oven to 325°F (160°C). Place the smoked lamb in a large roasting pan and cover with foil.
2. Bake for about 2-3 hours, or until the lamb is tender and easily pulled apart with a fork.
3. While the lamb is cooking, prepare the sauce: In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux, and then gradually whisk in the lamb or vegetable broth. Simmer until the sauce thickens and becomes smooth.
4. Add the heavy cream to the sauce and season with salt and pepper to taste. Allow the sauce to simmer on low heat for another 5-10 minutes.
5. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before slicing thinly.
6. Serve the sliced lamb with the creamy sauce, mashed potatoes, and pickled vegetables on the side.

Icelandic Hangikjöt is an incredibly flavorful and aromatic dish that adds a unique touch to your New Year’s celebration. The smoky lamb, slow-cooked to perfection, is enhanced by the rich and creamy sauce, offering a comforting and indulgent experience. Paired with mashed potatoes and tangy pickles, this dish is a true reflection of Icelandic culinary tradition. Whether served as the centerpiece of your meal or as part of a larger buffet, Hangikjöt will be sure to impress your guests with its distinctive taste and heartwarming appeal.

Danish Frikadeller (Danish Meatballs)

Frikadeller are a beloved Danish dish consisting of juicy, flavorful meatballs often served at New Year’s and other festive gatherings. These meatballs are made with a combination of ground pork and beef, seasoned with simple ingredients like onions, salt, and pepper, then fried to golden perfection. The meatballs are typically served with boiled potatoes, a rich brown gravy, and pickled red cabbage, making for a hearty and comforting meal that’s sure to satisfy a crowd.

Ingredients:

• 1/2 lb ground pork
• 1/2 lb ground beef
• 1 small onion, finely chopped
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter, for frying
• 1 cup beef broth
• 2 tbsp flour (for gravy)
• 1 tbsp soy sauce (optional)

Instructions:

1. In a bowl, combine the ground pork, ground beef, chopped onion, breadcrumbs, milk, egg, salt, and pepper. Mix well until the ingredients are fully incorporated.
2. Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter.
3. Heat butter in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are golden brown on all sides and cooked through, about 8-10 minutes.
4. Once all meatballs are cooked, remove them from the skillet and set aside. In the same skillet, add the beef broth, scraping up any browned bits from the bottom of the pan.
5. To make the gravy, whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add more beef broth to reach your desired gravy consistency, then stir in the soy sauce, if using. Taste and adjust with salt and pepper.
6. Return the meatballs to the skillet and simmer for an additional 10 minutes, allowing them to soak up the gravy.

Danish Frikadeller are an absolute delight—crispy on the outside, tender and juicy on the inside, and perfectly complemented by the savory gravy. This dish is simple yet full of flavor, and it makes an excellent choice for a Scandinavian New Year’s dinner. Served with potatoes and pickled vegetables, Frikadeller is a meal that brings warmth and comfort to any holiday table. Its classic appeal and satisfying nature make it a dish sure to become a favorite for years to come.

Norwegian Koldtbord (Cold Smorgasbord)

A Koldtbord, or cold smorgasbord, is a traditional Norwegian spread that features a variety of cold dishes perfect for serving at large gatherings like New Year’s celebrations. The table typically includes an assortment of cured meats, cheeses, fish, salads, and breads. It’s a perfect dish for those who prefer a more interactive, buffet-style meal where everyone can pick and choose their favorite items. The diverse selection allows for both light and hearty options, catering to every taste and preference.

Ingredients:

• 1 lb cured salmon (gravlax or smoked salmon)
• 1 lb thinly sliced cured meats (salami, ham, etc.)
• 1 lb selection of cheeses (brie, cheddar, gouda, etc.)
• 1 small jar of pickled herring
• 1 small jar of mustard sauce (for herring)
• 4-6 boiled eggs, peeled and halved
• 2-3 different types of bread (rye, sourdough, and flatbreads)
• Fresh dill, for garnish
• Fresh cucumber, thinly sliced
• Tomatoes, sliced
• Fresh lettuce leaves

Instructions:

1. Arrange the cured salmon, meats, cheeses, and pickled herring in separate sections of a large platter or serving tray.
2. Fill in the gaps with boiled egg halves, fresh cucumber slices, tomatoes, and lettuce.
3. Serve the bread on the side, allowing guests to pick their preferred choice of bread.
4. Garnish the platter with fresh dill and mustard sauce for the pickled herring.
5. For an even larger spread, consider adding additional items like pate, olives, or buttered rye crackers.

Norwegian Koldtbord is the epitome of Scandinavian hospitality, offering a spread that encourages guests to enjoy a variety of flavors at their own pace. Whether you’re a fan of rich, creamy cheeses, smoky fish, or tangy pickled herring, this cold smorgasbord is sure to have something for everyone. It’s a fun, festive way to celebrate the New Year with loved ones, and the colorful array of food on display makes for an eye-catching and satisfying meal. This versatile spread can be customized to suit any occasion, making it a perfect addition to your Scandinavian holiday feast.

Swedish Köttbullar med Lingonsylt (Swedish Meatballs with Lingonberry Sauce)

Swedish meatballs, or Köttbullar, are a staple of Swedish cuisine and are especially popular at festive meals like New Year’s celebrations. These tender, seasoned meatballs are served with a side of tangy lingonberry sauce and creamy mashed potatoes. The combination of savory meatballs with the sweet and tart lingonberry sauce is what makes this dish so beloved in Sweden. This recipe brings together flavors that are both comforting and festive, making it the perfect dish for ringing in the New Year.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely chopped
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter, for frying
• 1 cup beef or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup lingonberry jam
• Mashed potatoes, for serving

Instructions:

1. In a bowl, combine the ground beef, ground pork, chopped onion, breadcrumbs, milk, egg, salt, and pepper. Mix well until the ingredients are evenly distributed.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. In a large skillet, heat butter over medium heat. Fry the meatballs in batches, turning occasionally, until golden brown and cooked through, about 8-10 minutes.
4. After the meatballs are cooked, remove them from the skillet and set aside. In the same skillet, add the beef or vegetable broth and bring to a simmer.
5. Stir in the heavy cream and simmer for 5-7 minutes to create a rich, creamy sauce. Return the meatballs to the skillet and simmer for an additional 10 minutes.
6. To serve, plate the meatballs with mashed potatoes and top with a spoonful of lingonberry jam.

Swedish Köttbullar with Lingonberry Sauce is the quintessential Scandinavian comfort food, and it’s a perfect dish for celebrating New Year’s. The rich, tender meatballs paired with the sweet and slightly tart lingonberry sauce create a delightful flavor contrast that is both satisfying and festive. This dish is best enjoyed with a side of creamy mashed potatoes, making for a hearty and indulgent meal. Whether you’re serving a small family gathering or a larger group, Köttbullar will quickly become a beloved dish at your table.

Note: More recipes are coming soon!