New Scandinavian Cooking With Andreas Viestad

Fire-eating at a Medieval festival in Gotland; two salmon dishes.

Swedish meatballs with creamed carrots; scallops with blueberry vinaigrette; lime sabayon with berries; strawberry daiquiri.

Herring; schnapps; marinated salmon; strawberry cake.

A new twist on smoked eel with scrambled eggs, blue mussels and chicken.

Whey cheese making; chanterelle dish; spicy mountain soup; whitefish prepared on an open fire.

Skokloster castle; spring dinner of zander with asparagus and potatoes, salad with salmon, pear and orange salad and rhubarb dessert.

A hunter's stew; traditional Swedish fish dish; cloudberry dessert.

A buffet of marinated meat, lemon and yogurt sorbet and chili salad.

Christmas in Glasriket; hunting wild boar; glasswork factories; a new way to make pickles and sausage; dishes for cold winter nights.

Oysters, crayfish, lobsters and mackerel.

Mulled wine; Christmas candy and ham; ice swimming in a frozen lake.

Seafood dishes featuring shrimp and cod.

A Swedish crayfish party along the Gota Canal.