>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING."

I'M WALKING DOWN ONE OF THE MOST VISITED BOARDWALKS IN ALL OF SWEDEN.

THIS IS SMOGEN, AND I AM TINA NORDSTROM.

THIS NARROW INLET IS PROBABLY WHAT HAS GIVEN SMOGEN ITS NAME.

THE NAME "SMOGEN" COMES FROM THE SWEDISH WORD SMYGHAL, WHICH TRANSLATES AS "SNEAK HOLE" OR "NOOK," REFERRING TO THE INLET BETWEEN SMOGEN ISLAND AND SMOGEN HARBOR.

WELL, AS YOU CAN SEE, THE WEATHER CHANGES VERY FAST OUT HERE.

ONE MINUTE IT IS SUN AND THE OTHER MINUTE IT STARTED TO RAIN, LIKE NOW.

ANYWAY.

THE WATERS AROUND SMOGEN HAVE BEEN AN IMPORTANT FISHING GROUND FOR CENTURIES.

AND ONCE EVERY 100 YEARS, THE SO-CALLED HERRING YEAR HITS THIS AREA.

WHAT HAPPENED THEN, OR IT IS SAID, THAT THE WATERS AROUND THESE ISLANDS ARE JUST PACKED WITH HERRING.

AND IN ORDER TO CATCH HERRING, YOU DON'T HAVE TO FISH, YOU CAN JUST STAND UP ON THE SHORE AND JUST SCOOP HERRING.

HMM.

WOW.

ANYWAY, TODAY THERE WILL BE HERRING, OF COURSE.

I'M GOING TO USE A SPICED HERRING CALLED MATJESSILL.

I'M GOING TO PREPARE THAT WITH GUBBRORA, ANOTHER SWEDISH WORD, NOW I KNOW.

GUBBRORA IS OLD MAN'S MIXTURE WITH POTATOES AND EGGS AND DILL AND A LOT OF GOOD STUFF.

THEN THERE WILL BE SMOKED MACKEREL WITH SOME RHUBARB AND GINGER.

AND FOR ALL OF YOU WHO JUST LOVE DESSERT, THERE WILL BE STRAWBERRIES WITH BREAD CRUMBS, SPICED BREAD CRUMBS, AND SOME SOUR CREAM WITH MINT AND HONEY.

WE HAVE DECIDED TO DOCK IN A SMALL INLET THAT SERVED AS A LARGE HARBOR IN THE 16th AND 17th CENTURY.

THERE ARE HUNDREDS OF ROCK CARVINGS LEFT AS A REMINDER OF THE SAILORS THAT SPENT TIME HERE A LONG TIME AGO.

I'M GOING TO COOK, OF COURSE, BUT I HAVE TO INTRODUCE MY GUESTS.

WE HAVE HAKAN AND LINA, AND THEY OWN THIS BEAUTIFUL BOAT.

AND THEN WE HAVE A VERY SPECIAL GUEST TODAY.

TA-DA!

MY DAD!

[ LAUGHS ] WE ALMOST LOOK THE SAME, DON'T WE?

WELL, THERE'S NOTHING THAT GETS YOUR TUMMY RUMBLING LIKE SOME FRESH AIR, SO I'M GOING TO GET DOWN TO THE KITCHEN AND DO WHAT I'M GOING TO DO.

I'M GOING TO MAKE A LOVELY DISH, BECAUSE I KNOW THAT THEY ARE HUNGRY.

SO I JUST START TO WORK.

HELLO!

[ LAUGHS ] OH, I LOVE, I LOVE KITCHEN IN BOATS.

THEY ARE SO WELL PLANNED.

NARROW.

I JUST LOVE IT.

ANYWAY, LAST TIME SMOGEN TEEMED WITH HERRING, SWEDEN EXPORTED A LOT OF HERRING TO HOLLAND, AND THEY TURNED THE HERRING INTO MATJESSILL.

I'M TALKING ABOUT THIS.

IT IS SPICED HERRING.

I'M GOING TO USE THIS, AND THEN I'M GOING TO MAKE A MAYONNAISE.

I'M GOING TO MIX, YOU KNOW, EGGS AND RADISH AND ALL YUMMY STUFF.

IN SWEDEN, IT'S CALLED GUBBRORA.

REALLY, REALLY HARD TO TRANSLATE.

BUT I WILL SHOW YOU, AS USUAL.

AND TO MAKE YOUR MAYONNAISE, THAT'S REALLY, REALLY SIMPLE.

TRUST ME ON THAT.

AND I KNOW THAT MANY OF YOU, YOU'RE USING, YOU KNOW, LOW-FAT MAYONNAISE AND ALL THAT STUFF, AND I DON'T REALLY CARE IF YOU DO.

BUT WHAT I DO CARE ABOUT IS THAT I WANT YOU TO KNOW HOW YOU MAKE A MAYONNAISE, THE REAL THING.

OKAY.

AND AFTER THAT, YOU CAN TAKE ALL THE SHORTCUTS THAT YOU LIKE OR WANT, OKAY?

IS THAT ALL RIGHT?

TWO EGG YOLKS, AND THEN WE'RE GOING TO ADD SOME MUSTARD.

I'M GOING TO START TO STIR THIS.

AND THE SECRET TO MAKE A GOOD MAYONNAISE IS TO STIR CONSTANTLY, AND YOU JUST BE CAREFUL WITH THE OIL.

JUST ADD IT A LITTLE BIT AT A TIME.

DO YOU KNOW WHAT?

IT IS EASIER IF YOU JUST TAKE A LITTLE WATER.

THAT WOULD MAKE THIS BOWL STAY IN PLACE.

THAT'S REALLY ANNOYING WHEN IT'S RUMBLING AROUND.

THERE YOU GO.

OKAY.

SO WE ADD SOME OIL, SOME MORE OIL.

THERE YOU GO.

AND HERE YOU CAN SEE THIS IS RFECT MAYONNAISE CONSISTENCY.

LOOK AT THAT.

IT'S ALMOST LIKE MERINGUE, ISN'T IT?

AND NOW IT TASTES ABSOLUTELY NOTHING, ACTUALLY.

I'M GOING TO SEASON IT UP WITH SOME SALT, PEPPER AND LEMON JUICE.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

PERFECT.

SO WHAT WE'RE GOING TO DO NOW IS ACTUALLY JUST TO MIX EVERYTHING.

THE MIXTURE FOR MY GUBBRORA, YOU KNOW, THE OLD MAN MIXTURE.

SO WE TAKE THIS BOWL AND WE HAVE THE EGGS, WE HAVE THE POTATOES, RADISH, EVERYTHING IS IN PLACE.

ADD APPROXIMATELY FOUR BOILED POTATOES CUT INTO CHUNKS.

FOUR FINELY CHOPPED EGGS, SOME SLICED RADISH.

ONE FINELY CHOPPED RED ONION, DILL AND SOME GRATED LEMON ZEST.

AND IMPORTANT IT IS WHEN MAKING MIXTURES WITH MAYONNAISE IS THAT YOU DON'T WANT THE INGREDIENTS TO SWIM ND IN MAYONNAISE.

JUST OH, IT'S SO MUCH FAT IN THIS BOWL.

[ LAUGHS ] WE DON'T LIKE THAT.

YOU USE MAYONNAISE AS A FLAVOR, OF COURSE, AND THIS MIXTURE NEEDS SOME KIND OF FAT AND YOU JUST WANT THE MAYONNAISE TO STICK AROUND THE POTATOES AND THE EGGS, THE DILL AND ALL THAT STUFF.

SO DON'T USE TOO MUCH MAYONNAISE.

ALL RIGHT.

YOU KNOW, THERE IS ALWAYS ONE INGREDIENT THAT I FORGET ABOUT, AND TODAY IT WAS THE CAPERS.

SORRY.

MM.

GUBBRORA.

AND IT IS SO DELICIOUS.

PERFECT.

OKAY, LADIES AND GENTLEMEN.

WE ARE ALL DONE.

SO HERE WE HAVE THE MATJESSILL, THE MATJES HERRING, WITH THE GUBBRORA, THE OLD MAN MIXTURE, WITH CAPERS, RADISH, MAYONNAISE, POTATOES, EGG, DILL, A LOT OF GOOD STUFF.

THERE YOU ARE.

CHEERS!

>> All: CHEERS!

>> THIS IS THE SMOGEN FISH MARKET.

IT HAS BEEN HERE SINCE 1961.

FISHING BOATS UNLOAD THEIR CARGO HERE EVERY MORNING.

GOOD MORNING, EVERYONE.

IT IS EARLY MORNING.

YOU CAN SEE THAT.

YOU CAN SEE THAT IN MY EYES.

ANYWAY, I'M IN SMOGEN, AS YOU KNOW, AND NOW I AM AT THE FISH AUCTION.

THIS PLACE USED TO ATTRACT HUNDREDS OF BUYERS AND FISHERMEN BUT THAT WAS MANY, MANY YEARS AGO.

NOW IT'S DIFFERENT, YOU CAN SEE THAT.

BUT I'VE BEEN AT THESE AUCTIONS, AND THAT WAS SEVEN YEARS AGO, AND IT WAS SO MUCH FUN.

IT WAS THIS KIND OF HOUSE.

THERE WERE HUNDREDS OF MEN AND IT WAS TOTALLY QUIET.

THE FUN PART OF THIS WAS THAT ALL THE BUYERS, THEY HAD SECRET SIGNS.

YOU KNOW, THEY COULD BLINK WITH THEIR EYES OR MAKE A LITTLE ROLL WITH THE NOSE, AND THE ONLY ONE WHO KNEW ABOUT THESE SIGNS WAS THE AUCTIONEER.

[ LAUGHS ] BUT NOW IT'S TOTALLY DIFFERENT.

EVERYTHING HAPPENS ONLINE.

HE'S JUST TOLD ME HE'S THE FOURTH GENERATION, AND HE'S BEEN DOING THIS FOR 20 YEARS!

[ LAUGHS ] OKAY, I HAVE TO TRY.

YES.

A PAIR OF GLOVES.

>> GLOVES, RIGHT HERE.

[ LAUGHTER ] >> HE'S NOT SATISFIED AT ALL!

WELL, I'M THE LOSER.

YOU'RE THE WINNER.

>> THANK GOD.

[ LAUGHTER ] >> WELL, NOW WE'RE OUT ON A FISHING BOAT AND WE ARE GOING TO BE PULLING UP SOME NICE, SMALL LANGOUSTINES.

AND HERE WE HAVE MARTIN AND HERE WE HAVE MARTIN.

THAT MAKES IT SO MUCH EASIER FOR ME, DOESN'T IT?

WELL, NOW I KNOW WHAT TO DO.

I'M GOING TO ACTUALLY PULL UP ALL THE LANGOUSTINES FROM THE CAGES AND PUT THOSE IN THIS ONE.

IT IS A LITTLE BIT MESSY, I'VE BEEN TOLD, SO NOW I'M READY.

MARTIN AND MARTIN, THEY ARE PULLING UP 500 OR 600 CAGES EVERY DAY.

IT'S AMAZING WORK, THIS, TO BE OUT ON THE SEA AND DOING THIS.

BUT THIS IS EDIBLE CRAB, ISN'T IT?

>> YES, IT IS.

>> YES.

HERE WE HAVE... OUCH!

OW!

[ LAUGHS ] NOW I'M GOING TO SHOW YOU A VERY GOOD TRICK TO TAKE OUT THE MEAT FROM THE CLAWS, BECAUSE THAT CAN BE QUITE TRICKY SOMETIMES.

YOU KNOW, OR YOU'RE USING A LOT OF SILLY KNIVES AND STUFF, TRYING TO PULL IT OUT.

[ LAUGHS ] BUT WHAT YOU DO THEN, YOU JUST, YOU SEE THERE ARE SMALL SPIKES.

I HOPE YOU, BUT YOU UNDERSTAND.

SMALL SPIKES HERE, AND THE SECOND ONE, IF YOU BREAK IT THERE... LIKE THAT, AND THE MEAT COMES OUT, THE LANGOUSTINE IS BOILED PERFECTLY.

IF IT DOESN'T, IT'S A SIGN THAT IT HAS BEEN BOILED FOR TOO LONG.

SO THIS IS JUST PERFECT.

WELL, NOW I NEED SOME INGREDIENTS FOR MY MAIN COURSE.

AND THIS IS LARS STRANNE.

IT WAS ACTUALLY HIS FATHER WHO STARTED ALL THIS.

>> YES.

>> THAT'S T, ISN'T IT?

>> IN 1961.

>> AND HERE YOU ARE.

>> YES.

>> AND YOU KNOW EVERYTHING ABOUT TO SMOKE A FISH.

>> YES.

>> YES.

[ LAUGHS ] MOST FISH IS SMOKED BY USING ALDER CHIPS.

AND IN ORDER TO GET THE RIGHT AMOUNT OF SMOKE, IT IS NECESSARY TO ADD SOME WATER TO THE WOOD CHIPS.

THE WATER AND THE WOOD CHIPS MUST BE MIXED WELL, AND IT'S STILL DONE THE OLD-FASHIONED WAY, BY ROLLING THE BARREL.

THIS MUST BE DONE RIGHT BEFORE THE SMOKING PROCESS OR WILL RISK GETTING MOLD SPORES IN THE WOOD.

AFTER A FEW HOURS IN THE SMOKER, THE FISH TAKES ON A NEW AND DISTINCT FLAVOR.

HERE'S THE THING.

I AM GOING TO USE THIS TODAY, SO I JUST KEEP THIS.

[ LAUGHS ] HERE I'M STANDING IN SMOGEN HARBOR, AND ON THAT SIDE YOU SEE THE FAMOUS BOARDWALK.

AND IT'S STILL EARLY, BUT IN A COUPLE OF HOURS, IT WILL BE CROWDED, I PROMISE YOU.

TODAY I AM GOING TO PREPARE SOME SMOKED MACKEREL.

I HAVE SOME SALMON.

I HAVE SOME SHRIMPS.

AND TOGETHER WITH THAT, I'M GOING TO FIX SOME RHUBARBS.

WELL, FIRST OF ALL I HAVE TO EXPLAIN.

MIGHT BE A LITTLE, I DON'T KNOW, WEIRD TO SERVE RHUBARB TOGETHER WITH SMOKED MACKEREL, SMOKED FISH.

BUT THIS IS SOMETHING THAT THEY HAVE DONE FOR AGES IN THIS PART OF SWEDEN.

IT'S NOT NEW, AND I'M JUST GOING TO DO IT MY WAY.

WHAT I'M GOING TO DO IS I'M GOING TO CUT MY RHUBARBS.

I'M GOING TO ADD SOME BUTTER, SOME GINGER, SOME GARLIC.

I'M GOING TO WHACK THOSE ON THE GRILL, AND THEY WILL BE A LITTLE BIT CARAMELIZED.

REALLY, REALLY YUMMY, I PROMISE YOU.

TAKE SIX STALKS OF RHUBARBS AND DIVIDE IN HALF AND ADD IT TO AN OVEN-PROOF DISH.

TWO CLOVES OF GARLIC, TWO TABLESPOONS OF BUTTER AND BROWN SUGAR, AND ONE TABLESPOON OF GRATED GINGER.

OKAY.

JUST LOOK AT THIS.

SO NOW WE HAVE THE RHUBARB.

WE HAVE THE BUTTER, WE HAVE THE GINGER, WE HAVE THE GARLIC.

WE HAVE SALT, PEPPER, VINEGAR AND SOME BROWN SUGAR.

AND WHAT WE'RE GOING TO ADD NOW IS SOME RED CURRANTS, 'CAUSE I LOVE THE TARTNESS OF THE RED CURRANTS.

SO WE TAKE RED CURRANTS, AND TOGETHER WITH THE RHUBARBS, IT IS GORGEOUS, I PROMISE YOU.

[ LAUGHS ] WE JUST PUT SOME ALUMINUM FOIL, LIKE THIS.

PUT IT ON THE GRILL.

WELL, VERY EASY AND QUICK COOKING TODAY, WASN'T IT?

AND I CAN GO FOR A CUP OF COFFEE.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

[ SIGHS ] THAT WAS A NICE COFFEE.

HMM, I JUST LOVE COFFEE.

AND I THINK IT'S ALL RIGHT IN THERE, MY RHUBARBS.

WELL, TO SERVE WITH THE RHUBARBS, I TOLD YOU BEFORE, HERE WE HAVE SOME MACKEREL.

WE HAVE SOME "NAJAD" SALMON -- I'M GOING TO EXPLAIN THE WORD -- AND WE HAVE SOME SMOKED SHRIMPS.

AND THIS PIECE, NAJADLAX, OR NAJAD SALMON.

"NAJAD" MEANS A GREEK NYMPH, VERY OFTEN USED AS A FRONT-HEAD ON BOATS, SHIPS.

BUT THE STORY BEHIND THIS IS, AS IN MANY OTHER GOOD DISHES, IT WAS A MISTAKE FROM THE BEGINNING.

IT WAS A VERY FAMOUS SWEDISH CHEF CALLED WERNER VOGELI.

HE HAD ORDERED SOME CURED SALMON, AND BY MISTAKE SOMEONE WHACKED IT INTO THE COLD SMOKER.

AND THEN, TA-DA, THE RESULT.

AND IT WAS DELICIOUS!

IT'S CURED, BUT IT HAS A LITTLE, LITTLE FLAVOR OF SMOKE, THE COLD SMOKE.

AND THAT'S JUST PERFECT.

AND WE ALSO HAVE THE MACKEREL, SMOKED MACKEREL, AND SOME SMOKED SHRIMPS.

MM.

THIS REMINDS ME.

THE FLAVOR OF SMOKED REMINDS ME OF LAZY SUMMER DAYS.

MM.

I JUST LOVE IT.

CUT THE SALMON INTO CUBES.

THE SMOKED MACKEREL, YOU JUST CUT IN HALF AND THEN ADD ALL THE NICE SHRIMPS.

JUST PUT IT ON THE GRILL FOR A COUPLE OF MINUTES, AND THEN WE'RE DONE.

COME CLOSER.

LOOK AT THIS.

MM.

OH!

IT LOOKS DELICIOUS!

AND THE FLAVOR OF THE GARLIC, THE GINGER AND EVERYTHING.

THE BUTTER AND THE SUGAR HAS CARAMELIZED, AND THE RED CURRANT.

THIS IS SUMMER.

WELL, WHAT I'M GOING TO DO NOW, I'M JUST GOING TO PICK SOME DILL, TOSS IT TOGETHER WITH THE RHUBARBS VERY CAREFULLY, AND THEN SERVE IT WITH THE SHRIMPS, THE MACKEREL AND MY SALMON.

YOU KNOW WHAT?

IF THIS WAS MY LAST MEAL, I WOULD BE VERY, VERY SATISFIED.

SO LET'S ARRANGE THIS ON A PLATE.

I'M ALSO GOING TO SLICE SOME FRESH RED ONIONS AND JUST TOSS IT TOGETHER VERY CAREFULLY.

AND THEN WE'RE DONE.

WELL, DURING ITS SPA DAYS, THIS PLACE, SMOGEN SEA BATH HOTEL, WAS A VERY POPULAR DESTINATION.

THE PRIME DESTINATION.

AND MEN AND WOMEN WERE NOT ALLOWED TO TAKE A BATH TOGETHER EVEN AT THE BEACH.

AND THIS IS, OF COURSE, THE WOMEN'S BATH.

OR YOU CAN DO IT LIKE THIS!

MY GOODNESS.

THAT WAS THRILLING!

AH!

WELL, NOW IT'S TIME FOR A DESSERT WITH STRAWBERRIES.

WELL, WELCOME TO FYKEN, AND THIS AREA IS A PRESERVED AREA.

AND THAT MEANS THAT IT'S A MEANINGFUL PLACE FOR CREATURES, HUMAN BEINGS, AND YOU HAVE TO BE GENTLE WITH IT AND TAKE CARE OF IT, IN A WAY.

ON THE MENU, IT IS A DESSERT.

DESERT?

NO, IT IS A DESSERT WITH STRAWBERRIES.

I'M GOING TO GRATE SOME BREAD.

I'M GOING TO FRY THAT WITH SOME BUTTER AND SPICES.

AND THEN WE'RE GOING TO EAT THAT TOGETHER LIKE A CRUMBLE PIE, IN A WAY, WITH SOME SOUR CREAM, MINT AND HONEY.

THAT'S YUMMY.

OKAY, SO WHAT WE'RE GOING TO DO, I'M GOING TO START TO GRATE SOME DARK BREAD, AND THIS IS NOT FRESH BREAD.

I BOUGHT IT A COUPLE OF DAYS AGO.

IT'S STARTING TO GET A LITTLE BIT DRY, AND THAT'S EXACTLY HOW I WANT IT.

I'M GOING TO GRATE IT AND I'M GOING TO PUT SOME BUTTER IN MY CASSEROLE.

MAYBE THE BREAD CAN STICK TO THE BUTTER, AND THEN WE'RE GOING TO FRY IT WITH ALL THE SPICES AND ALL THE GOOD STUFF.

OKAY, SO WE HAVE SOME GROUND CARDAMOM.

SOME GROUND ANISE.

AND SOME GROUND CINNAMON.

AND JUST A PINCH OF BROWN SUGAR.

NOW WE JUST LEAVE THIS.

WE WANT IT TO BE A LITTLE BIT CRISPY.

YOU KNOW WHAT?

I HAVE TO SHOW YOU SOMETHING.

IT HAS NOTHING TO DO WITH MY DESSERT.

IT'S JUST STRAWBERRIES WITH GREEN TABASCO.

WE JUST TAKE SOME STRAWBERRIES AND SLICE THEM.

WE JUST DRIZZLE SOME GREEN TABASCO OVER MY STRAWBERRIES.

WE ADD SOME OLIVE OIL, A GOOD ONE, THAT HAS THAT LITTLE PEPPER FLAVOR THAT YOU CAN FEEL AT THE BACK OF YOUR TONGUE OR BACK OF YOUR THROAT.

SOME OLIVE OIL AND SOME SALT.

LOOK AT THIS.

STRAWBERRIES WITH GREEN TABASCO, OLIVE OIL, A PINCH OF SALT GOES INTO MY SWEDISH MOUTH.

I JUST LOVE IT!

MY STRAWBERRIES ARE SLICED AND THE BREAD IS DONE AS WELL.

JUST LOOK AT THIS, THIS SHINY, CRISPY, SPICED BREAD.

REALLY, REALLY TASTY.

MM.

PERFECT.

I'M GOING TO ADD A LITTLE PINCH OF SALT AND BLACK PEPPER.

NOW I'M GOIN MAKE A SOUR CREAM.

I'M GOING TO SEASON IT UP WITH SOME FRESH MINT AND HONEY.

AND THEN WE PUT IT IN LAYERS IN NICE GLASSES.

AND THEN I'M GOING TO TASTE IT.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

THIS IS WHAT SWEDEN IS ALL ABOUT, A STRAWBERRY DESSERT.

A GOOD REASON FOR YOU TO COME TO MY COUNTRY, SWEDEN!

[ LAUGHS ] THERE YOU CAN FIND THIS.

ISN'T THIS JUST NICE?

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.