New Scandinavian Cooking With Andreas Viestad

Cop carpaccio; baked halibut; cloudberry cream.

Stewed lamb and cabbage; fish chowder; honey-coated leg of lamb.

Gravlax, aged trout, Christmas pork rib, rice pudding.

Cod; truffles; potato-garlic purée; baked apples with vanilla bean and honey.

Potato and beet puree with sour cream and fresh herbs, vodka-marinated sirloin steak, baked pears with ginger and juniper berries.

Salmon carpaccio with lingonberries, sour cream and lemon zest, smoked salmon, salmon roe, oven-baked salmon.

Shrimp cocktail; garlic-ginger grilled steak; homemade ice cream.

Dishes with goat cheeses, including cheese and apple pie; venison steak.

Scallop carpaccio; pepper-smoked scallops; raw oysters; mackerel salad; custard.

Making schnapps with various herbs, dill-scented chicken, homemade ice cream with thyme and honey.

Porcini consomme, salmon with chanterelle mushrooms, dill-cooked crayfish.

Salad Stavangeroise, salmon mousse, sardine quiche.

Scandinavian pancakes, cheeseburger made of grouse, venison, pork and fois gras topped with Norwegian cheese.