Nordisk Køkken · The Northern Table

Nordic Cooking Without Vegetable Oil

Discover the everyday classics of Scandinavia, cooked with golden butter, rendered lard, and clean tallow. Real ingredients, honest flavor, the way the farmhouse kitchens of the north have always cooked.

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Butter✦ Lard✦ Tallow
Pan seared salmon with dill, a staple of the Nordic table
✦ Gravlaks
From the recipe collection
No. 01

Butter First

Every dish begins with sweet cultured butter, the cornerstone fat of the Scandinavian pantry for generations.

No. 02

Rendered Lard and Tallow

Slowly rendered pork lard and beef tallow bring a depth and warmth that no refined oil can imitate.

No. 03

Never Vegetable Oil

No seed oils, no shortcuts. Just the honest fats the farmhouse kitchens of the north have always trusted.

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✦
From Our Kitchen

Nordic & Scandinavian Recipes

Six beloved dishes from the northern table, each made with honest fats that bring out the best in every ingredient.

Meat Danish frikadeller meatballs

Danske Frikadeller

45 min·4 servings·Easy

Tender Danish pork and veal meatballs, gently fried in butter until golden. The everyday supper that every Danish home cook learns by heart.

Ingredients

  • 400g ground pork
  • 200g ground veal
  • 1 small onion, finely grated
  • 1 egg
  • 3 tbsp all purpose flour
  • 100ml whole milk
  • ½ tsp ground allspice
  • 1 tsp salt
  • Black pepper to taste
  • 4 tbsp butter for frying

Instructions

  1. Mix the pork, veal, grated onion, egg, flour, allspice, salt, and pepper in a bowl.
  2. Stir in the milk a little at a time until the mixture is smooth and slightly loose, then rest 20 minutes.
  3. Melt the butter in a wide skillet over medium heat until it foams.
  4. Shape oval meatballs with a spoon and lower them into the butter.
  5. Fry 5 to 6 minutes per side until deep golden and cooked through.
  6. Drain briefly and serve warm with boiled potatoes and pickled cucumber.
Fish Cured salmon gravlax with dill

Gravlaks med Dild

48 hr cure·8 servings·Medium

Salmon cured slowly with salt, sugar, and a forest of fresh dill, then served thin with a sweet mustard sauce bound in olive oil. A Scandinavian celebration classic.

Ingredients

  • 1 kg fresh salmon fillet, skin on
  • 80g coarse sea salt
  • 70g sugar
  • 2 tbsp crushed white peppercorns
  • 2 large bunches fresh dill
  • 3 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp white wine vinegar
  • 4 tbsp olive oil
  • Rye bread to serve

Instructions

  1. Mix the salt, sugar, and crushed pepper, then rub it over the flesh of the salmon.
  2. Cover the fish thickly with chopped dill and lay it in a dish.
  3. Weigh down with a plate and chill 48 hours, turning once a day.
  4. Whisk the mustard, honey, and vinegar, then stream in the olive oil to a glossy sauce.
  5. Wipe off the cure and slice the salmon thinly on the diagonal.
  6. Arrange on rye bread and spoon over the dill mustard sauce.
Vegetable Swedish root vegetable mash rotmos

Rotmos

50 min·6 servings·Easy

A silky Swedish mash of swede, carrot, and potato whipped with butter and a little nutmeg. Earthy, warming, and built for long northern winters.

Ingredients

  • 1 large swede (rutabaga), peeled and cubed
  • 3 carrots, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 4 tbsp butter
  • 100ml whole milk, warmed
  • ¼ tsp ground nutmeg
  • ½ tsp ground white pepper
  • 1 tsp salt
  • 1 bay leaf
  • Fresh thyme to garnish

Instructions

  1. Place the swede and carrot in a pot with the bay leaf, cover with salted water, and simmer 20 minutes.
  2. Add the potato and cook another 15 minutes until everything is very tender.
  3. Drain well and discard the bay leaf, then return the vegetables to the warm pot.
  4. Mash with the butter, warm milk, nutmeg, white pepper, and salt.
  5. Whip until smooth and fluffy, adding a little more milk if needed.
  6. Scatter with fresh thyme and serve hot alongside meat or sausage.
Soup Swedish yellow pea soup artsoppa

Ärtsoppa

2 hr·6 servings·Easy

The hearty yellow pea soup served across Sweden on Thursdays, simmered with smoked pork and warmed with thyme and mustard. A bowl made for cold evenings.

Ingredients

  • 500g dried yellow peas, soaked overnight
  • 300g smoked pork hock or gammon
  • 2 onions, chopped
  • 2 tbsp butter
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1.5 litres water
  • 1 tsp salt
  • Black pepper to taste
  • Mustard to serve

Instructions

  1. Drain the soaked peas and rinse them well.
  2. Soften the onions in butter in a large pot until translucent, about 6 minutes.
  3. Add the peas, smoked pork, thyme, marjoram, and water, then bring to a boil.
  4. Skim the surface, lower the heat, and simmer gently for about 1 hour 30 minutes.
  5. Lift out the pork, shred the meat, and return it to the pot, then season.
  6. Ladle into bowls and serve with a spoonful of mustard on the side.
Bread Danish dark rye bread rugbrod

Rugbrød

1 day rise·1 loaf·Medium

The dense, dark Danish rye loaf packed with cracked rye and seeds, brushed with butter as it cools. The honest daily bread of the open faced sandwich.

Ingredients

  • 300g whole rye flour
  • 200g cracked rye kernels
  • 200g active rye sourdough starter
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 1 tbsp flaxseed
  • 500ml lukewarm water
  • 2 tsp salt
  • 1 tbsp dark malt syrup
  • 1 tbsp melted butter for brushing

Instructions

  1. Stir the starter, water, and malt syrup together, then mix in both ryes, the seeds, and salt.
  2. Spoon the thick, sticky dough into a buttered loaf tin and smooth the top with a wet spoon.
  3. Cover and leave to rise at room temperature for about 8 to 12 hours until risen near the rim.
  4. Bake at 180°C (355°F) for 1 hour 15 minutes until the loaf sounds hollow.
  5. Brush the hot crust with melted butter for shine.
  6. Cool completely, then wrap and rest a day before slicing thin.
Dessert Swedish cinnamon buns kanelbullar

Kanelbullar

2 hr 30 min·16 buns·Medium

The fragrant Swedish cinnamon buns spiced with cardamom and rolled around a buttery cinnamon sugar. The heart of every fika break in the north.

Ingredients

  • 500g all purpose flour
  • 100g butter, softened, plus more for the filling
  • 250ml whole milk, warmed
  • 12g instant yeast
  • 80g sugar for the dough
  • 1.5 tsp ground cardamom
  • 1 egg
  • 100g butter for the filling
  • 80g sugar and 2 tbsp cinnamon for the filling
  • Pearl sugar for topping

Instructions

  1. Mix the flour, yeast, sugar, and cardamom, then add the warm milk and softened butter and knead to a smooth dough.
  2. Cover and let rise in a warm spot for about 1 hour until doubled.
  3. Roll the dough into a rectangle and spread with the filling butter, sugar, and cinnamon.
  4. Fold, slice into strips, twist each into a knot, and set on lined trays.
  5. Prove 40 minutes, then brush with beaten egg and scatter pearl sugar.
  6. Bake at 220°C (425°F) for 8 to 10 minutes until golden. Cool slightly and serve warm.
A rustic Nordic kitchen table set with bread and butter
Meet the Cook

The Kitchen Behind Raenia Køkken

Raenia Køkken is a small home kitchen devoted to the northern table, the generous Scandinavian spread where bread is buttered by hand and no one leaves the table hungry. We write down the recipes the way they have always been cooked in the farmhouses of the north, slowly, simply, and with care.

Our only house rule is an old one: butter churned from cream, lard and tallow rendered gently over a low flame, and nothing more. You will never find vegetable oil in our pots, because it was never in the pots we learned from.

Velbekomme, to your health.

✨ Wellness

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Your Nordic kitchen already nourishes you with real, wholesome ingredients. ShapeON takes that foundation further, with clean and natural support for an active, balanced life.

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