Nordic Fjord Bowl
Cooking Time
Prep Time
Difficulty
Cuisine
The Nordic Fjord Bowl is an invitation to serenity and simplicity, a dish inspired by the fresh and authentic flavors of Scandinavia. Every bite evokes the clear, pure landscapes of the fjords, the soft light of Nordic summer evenings, and a cuisine where nature is always at the forefront.
At the heart of this bowl, dill-roasted potatoes bring comforting tenderness and an aromatic note typical of Northern Europe. They rest on a bed of baby spinach or rocket, adding a touch of freshness and vibrant green.
The star protein of this bowl is smoked “salmon-style” tofu, pan-seared and caramelized with a hint of soy sauce and maple syrup. It’s paired with tangy pickled beets and finely sliced raw fennel, offering a delightful complexity of flavors — a balance of sweetness, crunch, and brightness.
To bring it all together, a creamy mustard-dill sauce gently coats the bowl, subtly tangy without being overpowering, while toasted sunflower seeds add a final layer of crunch. This bowl is both simple and refined, perfect for a nourishing lunch or a light dinner, and it truly captures the Nordic spirit in all its purity.
Nordic Fjord Bowl
Ingredients
Creamy Mustard-Dill Sauce:
- 60 g cashews (soaked 4 h or 15 min in hot water)
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- Juice of 1/2 lemon
- 4 –5 tablespoons water (adjust for texture)
- 1 tablespoon fresh dill (chopped)
- Salt and black pepper
Dill-Roasted Potatoes:
- 400 g baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon dried dill (or fresh dill added at the end of roasting)
- Salt and pepper
Smoked Tofu:
- 240 g firm smoked tofu (or plain
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon sesame or sunflower oil
- 1/4 teaspoon liquid smoke (or smoked paprika if no liquid smoke)
Pickled Beets:
- 1 small cooked beet (or vacuum-packed)
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- A pinch of salt
Raw Fennel:
- 1/2 fennel bulb
- A splash of lemon juice
Base of Baby Greens:
- 2 handfuls baby spinach or rocket arugula
Toppings:
- 1 tablespoon toasted sunflower seeds
- A few sprigs of fresh dill
- Lemon wedges (optional)
Instructions
- Make the mustard-dill sauce: blend the soaked cashews with Dijon mustard, maple syrup, lemon juice, water, salt, and pepper. Blend until smooth and creamy, adding a little more water if needed. Stir in the chopped dill at the end. Set aside.
- Prepare the pickled beets: slice the beet into thin slices. Toss with apple cider vinegar, maple syrup, and a pinch of salt. Let sit while preparing the rest.
- Roast the potatoes: preheat the oven to 200 °C. Cut the potatoes in half (or into wedges if large). Toss with olive oil, dried dill, salt, and pepper. Spread on a baking tray and roast for 25 minutes until golden and tender.
- Prepare the raw fennel: finely slice the fennel with a knife or mandoline. Drizzle with lemon juice and toss. Set aside.
- Cook the tofu: cut the tofu into batons or thick slices. Heat the oil in a pan over medium heat. Add the tofu and brown on all sides (5–6 min). Pour in the soy sauce, maple syrup, and liquid smoke directly into the pan. Gently coat the tofu and let it caramelize for 1 minute. Set aside.
- Assemble the bowls: start with a bed of baby spinach or rocket in each bowl. Top with roasted potatoes, smoked tofu, pickled beets, and raw fennel. Sprinkle with toasted sunflower seeds, add a few sprigs of dill, and lemon wedges if desired. Serve with the mustard-dill sauce drizzled on top or on the side.
A recipe proposed by Maison Marmite
