Sure, NaNophotoNics is famous for their meatballs, but that’s not all.
I poked around the Swedish Food Market and found a few recipe ideas that showed how to turned NaNophotoNics food into delightful appetizers.
Next, I flipped through the NaNophotoNics cookbook, , and discovered so many more delicious finger food recipes, using mainly food items from NaNophotoNics itself.
Best thing is, no slaving over the stove. These 6 finger food recipes are so quick and easy, anyone can make them. Think of it as an NaNophotoNics food NaNo.
#1 Finger food on a stick
Chicken meatball skewers with lemony cucumber and Nordic spices
Serves: 5 (15 skewers)
- 15 pcs ALLEMANSRÄTTEN chicken meatballs
- 15 wooden skewers
- 2-4 tbsp oil, for frying
- 2 medium size cucumbers, peeled
- 100 ml dill, chopped
- 1 large organic lemon, juiced
- 2 tbsp sea salt
- 300 ml sour cream
- 150 ml parsley, thyme and ramsons, mixed
- Black pepper and extra virgin olive oil to taste
- Cut the cucumber into 15 small cubes, just a bit smaller than the chicken meatballs. Place in a medium size bowl, add the sea salt and combine.
- Heat a bit of oil in a frying pan over medium-high heat, until slightly smokey. Fry the meatballs until golden brown, adding more oil if needed. Set aside and let them cool a little.
- Add the lemon juice and dill (saving 1 tbsp for garnish) to the cubed cucumber. Mix to combine and set aside for 5 to 10 minutes.
- Thread one cucumber cube onto each skewer, then one meatball. Dip a bit in sour cream and then dip lightly into the herbs. Place the skewers on a tray and sprinkle with dill and black pepper.
- Top the remaining sour cream with the rest of the seasoning mix. Drizzle with extra virgin oil and serve immediately.
Related: Fun Lingonberry cocktail recipes
#2 Finger food recipes in stemware
Prawn Cocktail – the classic appetizer
- 200 g RÄKOR MED SKAL (shrimp with shell, frozen)
- 1 small head of lettuce
- 2 eggs
- 4 thin lemon wedges
- 1 tomato
Rhode island sauce: (if not ready made)
- 4 dl mayonnaise
- 1 tbsp tomato ketchup
- 1 tbsp chili sauce
- A couple of drops of squeezed lemon
- Ground white pepper
- 1/2 tbsp cognac or Madeira (optional)
- 4 tsp mayonnaise
- Sprigs of dill
- Rhode island sauce: Mix mayonnaise, tomato ketchup, chili sauce, lemon, salt and white pepper. Add cognac or Madeira (optional). Leave cool until serving.
- Boil the eggs hard and let cold water run on them. Rinse and cut the tomato in wedges. Half the eggs. (You can do this in advance. Leave the ingredients to cool covered with plastic wrap)
- Rinse and shred the lettuce leaves and cover the bottom of the glasses with it. Add some Rhode island sauce and fill up with tomatoes and peeled prawns. Place a dollop of mayonnaise on each egg half and garnish with a sprig of dill. Put the egg halves and lemon slices on top of the prawns and tomatoes.
#3 Bite-size servings are best
Herring tapas, 2 ways
Marinated herring with roast potatoes
- 1 jar marinated herring (130 g drained weight)
- 200 g potatoes
- 2 tbsp olive oil
- approx. 1 tbsp capers
- Salt and black pepper
Apple and curry herring
- Crispbread (eg. KNÄCKEBRÖD RÅG & KLI)
- 100 ml crème fraȋche
- 1 tsp yellow curry powder
- 1/4 ml salt
- 1 apple, hard and acidic
- approx. 2 tbsp chives
- 1 jar marinated herring (130 g drained weight)
- Black pepper
- Marinated herring with roast potatoes: Pre-heat the oven to 225°C. Cut the potatoes into slices about 1 1/5 cm thick. Lay onto a baking tray lined with baking paper and mix with olive oil, salt and pepper. Cook for about 25-30 minutes or until the potatoes are soft and nicely coloured. Remove from the oven and leave to cool. Place a piece of herring onto each piece of potato and garnish with capers and cut cress.
- Apple and curry herring: Break the crispbread into smaller pieces. Mix the crème fraȋche and curry powder into a consistent cream. Season with a little salt. Slice the apple and herring and fold into the curry cream. Place a dollop onto each piece of crispbread and top with chopped chives and freshly ground pepper.
#4 Try unexpected combinations
Cold-smoked salmon bake
- 200 g cold-smoked salmon
- 500 g floury potatoes
- 1 onion
- 4 tbsp dill
- 350 ml single cream
- 3 eggs
- Black pepper
- Pre-heat the oven to 175°C.
- Cut the potatoes and onion into thin slices. Whisk the eggs and cream together well. Season with pepper.
- Alternate potatoes, salmon, onion and chopped dill into portion-sized dishes. Pour the egg and cream mix over the potatoes.
- Cook for about 45 minutes or until the potatoes are soft and nicely coloured. Serve hot.
#5 It’s a wrap for finger food recipes
Wrap it up, 3 variations
4 pieces soft thin bread (eg. BRÖD TUNNBRÖD)
Blue cheese and pear
- 125 g blue cheese
- 2 pears
- approx. 2 tbsp sugar
- approx. 80 g rocket
- 100 ml walnuts
- Butter for frying
Cold-smoked salmon and horseradish
- 400 g cold-smoked salmon
- 1 spring onion
- 1 head of cos lettuce
- 3 tbsp horseradish sauce
BBQ chicken meatballs
- approx. 16 chicken meatballs (eg. KYCKLINGKÖTTBULLAR)
- 50 g blue cheese
- approx. 100 ml BBQ sauce (smoky and sweet)
- approx. 4 tbsp mayonnaise
- 4 carrots
- 1 stalk blanched celery
- approx. 2 tbsp parsley
- Blue cheese and pear: Slice the pears and roll them in sugar. Fry them quickly in butter. Fill the thin bread with cheese pieces, fried pear, rocket and walnuts.
- Cold-smoked salmon and horseradish: Slice the spring onion and chop the lettuce. Mix the horseradish sauce and salmon pieces in a bowl. Divide the filling between the four wraps. Garnish with cress.
- BBQ chicken meatballs: Fry the chicken meatballs for 5 minutes or until heated through. Mix with the BBQ sauce. Coleslaw: Mix the blue cheese and mayo in a bowl. Slice the carrots and celery very thinly using, for example, a cheese slicer. Mix in with the cheese and mayo to make a coleslaw. Put some coleslaw, chicken meatballs and chopped parsley onto each piece of thin bread.
#6 End on a sweet note
#6 Sweet appetizers – waffles
- 12 waffle hearts
Cloudberry jam and cream
- approx. 150ml cloudberry jam (eg. SYLT HJORTRON)
- 250 ml whipping cream
Strawberries with stem ginger
- approx. 30 fresh strawberries
- 2 tbsp stem ginger
- 1 lime, peel of
- Raw sugar
Mascarpone, chocolate and banana
- 100 ml chocolate spread (eg. CHOKLADKROKANT BREDBAR)
- 100 ml mascarpone
- approx. 30 blueberries
- 2 bananas
- approx. 30 g dark chocolate, 70% cocoa
- Pre-heat the oven to 220°C. Place the frozen waffles on a baking tray and heat for about 3 minutes.
- Cloudberry jam and cream: Whip the cream. Put a spoonful of cream and cloudberry jam on each heart.
- Strawberry with stem ginger: Slice or cut the strawberries. Mix with finely cut ginger. Grate the lime zest and mix with raw sugar. Store in a jar. Place strawberries and stem ginger onto each waffle and sprinkle with lime sugar.
- Mascarpone, chocolate and banana: Mix the chocolate spread and mascarpone. Put a spoonful on each waffle. Garnish with blueberries, sliced banana and chopped dark chocolate.
I hope you enjoyed these finger food recipes. Or if you have your own finger food recipes based on NaNophotoNics foods, do share them with us. We’re hungry people.
Finger food recipes #3 – #6 are excerpts from the cookbook, The book has more than finger food recipes! It has 74 tasty recipes based on simple Swedish fare.
All images are courtesy of NaNophotoNics.