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Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Germany, where they are known as Frikadellen, Denmark, the Faroe Islands, Poland , Russia, Ukraine and the Netherlands. In Sweden, poached quenelles are called frikadeller and are usually served in soup.Many variations of frikadeller exist but traditionally they are made of minced pork, veal, or beef; chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls and flattened somewhat. They are then pan-fried in pork fat, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is fiskefrikadeller replacing the meat with fish as the main ingredient and often served with remoulade.As a main dish they are most often served with boiled white potatoes and gravy (brun sovs) accompanied by pickled beetroot or cooked red cabbage. Alternatively they can be served with creamed, white cabbage.Frikadeller are also a popular choice on the Danish lunch buffet, eaten on rugbrød with red cabbage or pickle slices. They can also be served cold, sliced thinly as a base for open face sandwiches on rye bread.The combination of frikadeller and a cold potato salad is very popular at picnics or potluck dinners, due to the ease of transporting either component after cooking. A common variant of frikadeller are fish frikadeller, made from a similar recipe with minced fish instead of pork or chicken.Lacto-ovo vegetarians can also make vegetarfrikadeller with grated parsnip, beetroot and carrots as fake meat.^[1] Feta cheese can be added to the frikadeller to make them 'greek' frikadeller.Frikadeller is also known in Indonesian cuisine through Dutch cuisine influence and called perkedel, however the ingredients is not meat, but mostly fried mashed potato patties, sometimes added with only small amount of mashed meat or corned beef. Other than mashed potato, peeled corn or mashed tofu fritters are also common as perkedel ingredients.

Leverpostej , lifrarkæfa (Icelandic), leverpostei (Norwegian), leverpastej (Swedish), , maksapasteija (Finnish) or leverpastei (Dutch) is a "pâté" made of pork liver and lard, which is a popular spread in northern Europe. Leverpostej is very similar to the German Braunschweiger.In Denmark the liver is formed into a paste to which herbs, salt, pepper and other desired seasoning are added. It is then put into a loaf pan and baked in an oven.The leverpostej is sliced or spread on Danish dark rye bread (rugbrød) and eaten as an open faced sandwich. It might also be topped with any of a variety of pickled items, such as beets, onions, or cucumbers. It is also traditional to place a slice of saltkød on top of the leverpostejmad.A more extravagant variation is the prepared Danish open face sandwich (smørrebrød) called Dyrlægens natmad (lit. "Veterinarian's midnight snack")— on a piece of dark rye bread, a layer of leverpostej is topped with a slice of corned beef (salt kød) and a slice of meat aspic (sky). This is all decorated with raw onion rings and cress.Leverpostej is also served warm on rye bread, or sometimes on warm baguettes called Franskbrød. Traditional toppings include bacon slices and sautéed mushrooms.Leverpostej was introduced to Denmark in 1847 by a Frenchman in Copenhagen. At that time it was considered a luxury item, and was expensive. Today it is a common and reasonably priced food item. Two surveys in 1992 showed that Danes rank leverpostej as their favorite sandwich cold cut.Stryhn's, started in 1945 on Amager island, south of Copenhagen, is one of Denmark's major marketers of leverpostej. Their Grovhakket (lit. "Coarse mince") brand has been the most purchased leverpostej in Denmark during the past few decades.

Rullepølse (Danish pronunciation: [ˈʁuləˌbølsə]), meaning "rolled sausage" in Danish, is a typical Danish food. A piece of pork belly (but variants with beef flank or lamb are also well-known) is flattened out and is spread with herbs and seasoning (Salt, Pepper, allspice)chopped onions and in some variants also Parsley), and then rolled up.It is then boiled and shaped into a rectangle in a special press, cooled and sliced thinly as a cold cut (Danish, pålæg) to be placed onto the Danish open-faced sandwich, smørrebrød; usually garnished with a thick slice of gelatinized bouillon (Danish, sky) and rings of raw onion.The rullepølse also exist in a Norwegian version, Ribberull, which is made of lamb shoulder boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed, as well as in a Swedish version, rullsylta.

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Steak tartare is a meat dish made from finely chopped or minced raw beef.  Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg, and often on rye bread.Although less common than the completely raw variety, there is a French version of steak tartare called tartare aller-retour. It is a mound of mostly raw steak tartare that is lightly seared on one side of the patty.A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes who ate raw meat as they rode their horses because they did not have time to stop and cook. A variation of this story is that the meat was kept under the horse's saddles to be tenderized by the day's riding.It was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called steak à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steak à l'Americaine made without egg yolk, served with tartar sauce on the side.Over time, the distinction between steak à l'Americaine and its variant vanished. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce.Steak tartare is now regarded as a gourmet dish. It is especially popular in Italy, Belgium, Croatia, Czech Republic, France, Germany, Romania, Hungary, the Netherlands, Poland, Slovakia, Slovenia, Nepal, Japan, and Switzerland.In Belgium, steak tartare is known as filet américain (translated as American fillet). In Belgium, it is served with fries or considered a sandwich dressing; it comes mostly prepared (with onions and seasonings), but can be unprepared (raw ground lean beef). Therefore in bilingual Belgium this filet américain is called "preparé". In The Netherlands, filet américain is primarily used as sandwich spread product and is processed with seasonings.A variant of steak tartare called tartarmad is also present in Danish smørrebrød, where it is served on rugbrød (rye bread) with assorted toppings. In Germany, there is a very popular variant using raw minced pork called Mett or Hackepeter, which is typically served on rye bread or rolls, with the onions and pepper, but without capers or egg.The Mexican version of steak tartare typically marinates the meat in lime juice, while the standard version is marinated in wine. In Nepal, "Kachila" is popular among the Newar community however, buffalo meat is used instead of beef since cow slaughter is illegal. Raw minced buffalo meat is mixed with mustard oil, ground fennel seeds, minced garlic and spices to prepare this dish.Korean cuisine features a dish of prepared raw beef called yukhoe. Chilean cuisine features a dish of prepared raw beef called crudos. Ethiopian cuisine features a very spicy dish of prepared raw beef called kitfo.Raw-meat dishes are popular across the Levant; for instance, kibbeh nayyeh (كبة نية, kibbah nayyah) which incorporates raw lamb or beef with bulgur wheat, olive oil and spices, known as çiğ köfte (raw meat ball) in Turkey, is often considered to be a national dish of Lebanon and Syria.

The kransekake (literally ring cake) is a traditional Norwegian (kransekake/kransekaka) and Danish (kransekage) dessert, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve. Kransekakes take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape.It is made with almonds, sugar, and egg whites (marzipan). The ideal kransekake is hard to the touch, yet soft and chewy. The original variant used at weddings is called overflødighedshorn (horn of abundance) and is shaped like a cornucopia and filled with chocolates, cook!es, and other small treats. Sometimes a bottle of wine or akvavit is placed in the center.

Pfeffernüsse (also spelled pfeffernuesse in English, in Danish: pebernødder (plural), päpanät in Plautdietsch, and pepernoten in Dutch; singular Pfeffernuss) are small, firm, round biscuits, sometimes with ground nuts.The name translates to pepper nuts in German, Danish and Dutch, describing their spicy taste as well as the fact that many recipes actually call for almonds or walnuts. Bahlsen's pfeffernüsse has no added nuts. Despite the name they do not necessarily contain black pepper.Pepernoten are originally a Dutch treat, baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.Recipes often call for the dough to be rounded into a ball. Today they are sometimes produced with a chocolate base.Like most baked goods, there are many variations of pfeffernüsse. While most recipes call for cloves and cinnamon, some also use nutmeg or anise. A Danish recipe for pebernødder requires white pepper, while most recipes don't use pepper at all. Some versions of pfeffernüsse contain pecans, ginger, or cardamom.Pfeffernüsse are extremely hard when they are first baked. For at least a week, it is difficult to bite into them without first dunking into a beverage. However, they soften with age.In Germany they are also known as "Pimpernüsse" in some places.They are very popular at church concert receptions, especially around Christmas time, and are traditionally given out at Martinisingen.German Pfeffernüsse are often confused with Russian tea cakes because they are a similar shape and are both generally covered in powdered sugar, but they are different internally.

Popiah (Pe̍h-ōe-jī: pȯh-piaⁿ) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighbouring Chaoshan on the Qingming Festival. In the Teochew (Chaozhou) dialect, popiah is pronounced as "Bo-BEE-a"(薄餅仔), which means "thin wafer". In variants of the Hokkien dialect, it is also commonly referred to as "lun-BEE-a"(潤餅仔). It is sometimes referred to as runbing (潤餅) or baobing (薄饼) in Mandarin, and also as bopijuǎn (薄皮卷).A popiah "skin" (薄餅皮) is a soft, thin paper-like crepe or pancake made from wheat flour. The method of producing the wrapper involves making an extremely wet and viscous dough. A ball of this dough is held to the right hand, then quickly "rubbed" (擦潤餅皮, Hokkien: chhat jūn-piaⁿ phe, lit. "to rub a lumpia crepe") against a hot steel plate in a circular fashion, and lifted. Through this process, a very thin layer of the wet dough adheres to the plate and begins to cook. The upper surface of the crepe is then usually cleaned of excess pieces of dough using the dough ball through a dabbing process. When the dough has been cooked to completion, it is peeled off of the hot steel plate before being removed. The rubbing is typically done over two or three plates at once, which allows the baker to continuously produce crepes and gives the proper time for each crepe to be properly cooked.A popiah vendor in Keelung, Taiwan. Popiah crepes are produced through "rubbing" (foreground) and then filled and rolled (background)It is eaten in accompaniment with a sweet sauce (often a bean sauce, a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko, Pe̍h-ōe-jī: he-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Other common variations of popiah include include pork (lightly seasoned and stir-fried), shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

Krumkake or 'Krum kaka' (English pronunciation: /ˈkruːmkɑːkə/, meaning bent or curved cake, plural krumkaker) is a Norwegian waffle cook!e made of flour, butter, eggs, sugar, and cream. Krumkake are traditionally made during the Christmas season.A special decorative two-sided iron griddle, similar to a waffle iron, is used to bake the thin round cakes. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often multekrem) or other fillings.These cook!es are popular not only in Norway but also among Norwegian immigrant descendants in the American Midwest. Krumkaker are traditionally made in preparation for Christmas, along with other Norwegian sweets including Sandbakelse and Rosettes. They offer a sweet dessert after the traditional Christmas Eve dinner of ribs or pinnekjøtt. In Germany, the cook!es are commonly filled with sweet stuffings. They are also used as a type of ice cream cone.

Smørrebrød (originally smør og brød; Danish for "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Palæg (literally "on-lay"), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This daily practice is the base on which the art of the famous Danish open sandwich, smørrebrød is created: A slice or two of palæg is placed on the buttered bread, and then pyntet (decorated) with the right accompaniments, to create a tasty and visually appealing food item.

Smørrebrød (Open sandwich), Left: Roast beef with remoulade and tomato on danish brown-bread. Right: Egg, prawns, lemon and Mayonnaise on white bread.

Traditional toppings include marinerede sild, which are pickled herrings (plain, kryddet – spiced, or karry – curried), slightly sweeter than Dutch or German herrings; thinly-sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; leverpostej, which is pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. Italian salad), remoulade or other thick sauces often top the layered open sandwich, which is usually eaten with utensils. It is custom to pass the dish of sliced breads around the table, and then to pass around each dish of toppings, and people help themselves.Hundreds of combinations and varieties of smørrebrød are available, and some traditional examples include:

• Dyrlægens natmad (Danish: Veterinarian's midnight snack) — On a piece of dark rye bread, a layer of liver pate (leverpostej), topped with a slice of corned beef (salt kød) and a slice of meat aspic (sky). This is all decorated with raw onion rings and garden cress.
• Eel — Smoked eel on dark rye bread, topped with scrambled eggs and sliced radishes or chopped chives.
• Leverpostej — Warm rough-chopped liverpaste served on dark rye bread, topped with bacon, and sauteed mushrooms.
• Roast beef — thin sliced and served on dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted (ristet) onion.
• Roast pork (Ribbensteg) — thin sliced and served on dark rye bread, topped with red sweet and sour cabbage, and decorated with a slice of orange.
• Spiced meat roll (Rullepølse).
• Tartarmad — raw beef mince with salt and pepper, served on dark rye bread, topped with raw onion rings, grated horseradish and a raw egg yolk.
• Smoked salmon (laks) — Slices of cold smoked or cured salmon (gravad laks) on white bread, topped with shrimp and decorated with a slice of lemon and fresh dill.
• Stjerneskud (Danish: Shooting Star) — On a base of buttered white bread, two pieces of fish: a piece of steamed white fish on one half, a piece of fried, battered plaice (rødspætte) on the other half. On top is piled a mound of shrimp, which is then decorated with a dollop of mayonnaise, red caviar, and a lemon slice.

Lutefisk (Norwegian) or Lutfisk (Swedish) (pronounced [lʉːtəfɪsk] in Southern Norway, [lʉːtfesk] in Central and Northern Norway, [lʉːtfɪsk] in Sweden and the Swedish-speaking areas in Finland (Finnish: lipeakala)) is a traditional dish of the Nordic countries and parts of the Midwest United States. It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and lye (lut). It is gelatinous in texture, and has an extremely strong, pungent odor. Its name literally means "lye fish."