I first met my wife Linda, who is from Sweden, while working in a kitchen in Stockholm. We married and lived in Melbourne for a number of years, often returning to Stockholm to visit. It was during this time that my interest in Nordic cuisine grew, and it was only natural when we relocated to Stockholm in 2012 that I began to seriously research the food.
My line of work as a food and lifestyle photographer means I am lucky to work alongside so many talented chefs whose food constantly inspires me. When people think of Scandinavian food they tend to think of either Swedish meatballs or Noma. The aim of The New Nordic is to bridge this gap: there is a middle ground between classic Scandinavian food and the ultra modern that is clean, clever, interesting and very accessible. This is the food that I love to cook and share.
I also like the idea of only using produce that is in season, and the cooler Nordic climate often limits the produce available to us, so it prompts you to think differently and play with technique. The Nordic countries are currently experiencing a well overdue boom in food interest, so it’s a great time to be immersed in it.
This sweet mustard yoghurt dressing is extremely versatile and goes well with pretty much everything. It is particularly compatible with the smoked chicken in this recipe. Poppy seeds are very popular in Nordic cuisine and breads are often sprinkled with them. A famous crispbread is covered with less-common white poppy seeds and legend tells it that these crispbreads were later banned from prisons because inmates tried to get a kick from them!
As well as being a great combination of flavours and textures, this salad is also an example of the ease with which you can make Nordic dishes from what is already in your refrigerator. Sure, you may not have smoked chicken on hand but it’s easy enough to find (or you could even make some yourself).