Fisherman’s Potato Salad & Orange Cake

Here are a couple of favorite dishes that I wanted to share from a Norwegian cookbook that I received through interlibrary loan late in the month.  First, Fisherman’s Potato Salad is one of many dishes that combine potatoes and apples. I really love the Scandinavian’s savory use of apples in potato salads and other dishes. The original recipe called for sardines, but I substituted canned tuna since that’s what I had in my pantry.  I had a mini can of tuna and it made just enough for 2 people as a side dish, so doubling should use a regular-sized can of tuna and make enough for 4.

Fisherman’s Potato Salad
2 Tbsp. olive oil
1 Tbsp. lemon juice
½ tsp. Dijon mustard
½ tsp. mustard seeds
1 tsp. fresh dill
½ tsp. lemon zest
1 green onions, sliced
1 large potato, peeled, diced, and cooked
1 apple, peeled and diced
3 oz. tuna, drained

Whisk together oil, lemon juice, mustard, mustard seeds, dill, lemon zest, onion and pepper to taste. Pour over chopped potato, apple, and tuna, and toss it all together to coat. Chill until serving.

Another dish that I wanted to share is an Orange Loaf Cake. The recipe called for raisins, which I actually think make the cake almost too sweet (plus they sunk to the bottom during baking). I think I’ll try adding chopped nuts instead of raisins next time.  The orange marmalade is an unique and easy way to add orange flavoring to the cake without having to zest and juice your own oranges. Don’t be fooled by the fact that it is baked in a loaf pan, this is definitely  more of a cake than a quickbread.

Orange Loaf Cake (Appelsinformkake)
2/3 c. sugar
½ c. butter, softened
2 eggs
1 c. orange marmalade
2 c. flour
2 tsp. baking powder
½ c. milk
¾ c. golden raisins or nuts (optional)

Beat butter and sugar until light and fluffy. Add eggs and marmalade and mix well.  Sift flour and baking powder. Add half the dry ingredients, then add milk. Scrape down sides of bowl and add remaining dry ingredients. Mix in raisins or nuts by hand. Grease a large loaf pan and pour batter into the pan. Bake for 55-60 minutes, until a toothpick comes out clean.

Both of these recipes were adapted from Authentic Norwegian Cooking, by Astrid Karlsen Scott.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s