Aðísla ArnulfsdóttirSep 3, 2025

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- Pickled herring
The pickling of sill is also a modern occurance and the adding for a sweetish pickling was not done until the 1900's. Before that the pickling was done with vinegar and stale beer. (I need to find more sources of this and how far back this method goes)

- Tjälaknul
"Cold Lump" - Put a frozen moose/elk steak in the oven on low temperature over night, then brine it. This dish was inveted by a woman in late 1970's.

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Aðísla ArnulfsdóttirSep 3, 2025
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- Gravlax.
"Grav" means (to bury) in Swedish and the name stems from the original way of preparing this dish. You bury it in a pit and let it ferment - a bit like the Norwegian Rakfisk and Surströmming.
The earliest source of Gravlax is a mentioning from 1348 in Diplomatarium Norvegicum.
To salt/sugar cure it is a modern occurance.
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Aðísla ArnulfsdóttirSep 3, 2025

Historical Scandinavian (Swedish) Food Ramblings:
When I read certain "viking food" books, they list dishes that are essential modern scandinavian dishes. I am not sure if they add these because they are somewhat exotic to non Scandinavian people?

Here is a few examples on the top of my head... I will probably make a longer blog post about it at some point.
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