New Scandinavian Cooking
Saturday, April 18, 2:30 p.m. on Create
Sunday, April 19, 3 a.m. on Create
In this episode, Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree.
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