I’ve been babbling about my love for New Nordic cuisine all over the cyber space lately. In particular, I adore the sought to emphasise the need for purity, simplicity, freshness and use of seasonal foods. Restaurants in the Nordic region are now encouraged to develop traditional dishes making use of ingredients benefitting from the local region’s climate, water and soil. Once I started reading about the movement and researching the recipes, it kind of hit me how much sense it makes to be a part of it!
When shopping for this dish I realised that buying locally/neighbourly grown products is also a great way to save money & bring home products that are most fresh. I know it’s tempting to eat exotic cuisines, but I really find pleasure in cooking on the spot and experimenting with what I have available. Thus yesterday I surprised my boyo with something very simple yet super delicious. I made Warm Beetroot & New Potato salads with locally pickled herring. For those that are not familiar- it’s this delicacy particularly popular in Europe’s Nordic Regions. It’s firmly taking its place all over the world lately. Even Louis CK was spotted trying it out in one of the episodes of Louie! You see, it’s pretty hip!What you’ll need (serves 2):
• 4 small new potatoes
• 2 medium sized beetroots
• 3 cloves of garlic
• some horseradish
• 1 small cucumber
• some parsley
• pickled herring (make your own!)
• salt+pepper+fresh or dried dill
• olive oil

How to prepare:
• Preheat the oven to 180°C. Cut beets and potatoes into small cubes, place them into a cooking trey, add spices, some olive oil and mix everything with your hands, slowly massaging spices into the veggies. add crushed & unpeeled garlic cloves. Place into the oven for about 20mins.
• Prepare the toppings. Cut cucumber into tiny pieces & cut herring into slices.
• Once veggies are ready, take off garlic cloves & mix in 2-3 spoons of horseradish. Take large plates and add a large spoon of roasted beets & potatoes into them. Top with chopped cucumber, herring, garnish with some parsley. I also added some chopped spinach, but I believe loose baby salad leaves would go better here!
Here it is, folks! It’s fresh, tasty and super simple! I served dinner with a glass of Sauvignon Blanc, but don’t take this for a suggestion, that’s the only thing I had in the fridge, haha! This dish would go perfectly with some light lager. With this style of food beer almost always scores better than wine!

Let me know if you give it a try folks! What’s you favourite cuisine at the moment?