European Cuisine Class landed in the Scandinavian region today. The four countries that comprise the region (Norway, Sweden, Denmark and Finland, though I also think Iceland and even Greenland should be included) have a remarkable culinary history which is commonly overlooked by chefs today.Common Scandinavian Ingredients:
Lots of fish (especially Herring and Cod)
Wild game (reindeer, when they don't fly away, and elk)
Plenty of dairy (cheeses, butter, cream, sour cream)
Herb, spice and seasoning choices include dill, horseradish, fennel, anise, cardamom, allspice, caraway, mace and nutmeg
Fruits and vegetables (apples, beets, cherries, raspberries, cabbages, cucumbers, onions, rutabagas, potatoes, cauliflower, and spinach)
Classic Scandinavian Dishes:
Gravlax: salmon cured with salt, sugar and lots of dill
Smorgasbord: buffet presentation featuring cured meats, seafood and vegetables along with a variety of cheeses and breads
Frikadeller: forcemeat shaped into meatballs or patties
Klippfisk: 
saltcod
Sillsallad: herring and apple salad
Morbrad Med Svedsker Og Aebler: Pork loin Stuffed with Prunes and Apples
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