Maybe not the fanciest, but it can turn out damn tasty, Janssons Frestelse, which I believe is what you'd call a casserole, with long, thin cut potatoes and anchovies. Also we have these Knödel-ish things made with boiled shredded potatoes, called Palt, to be eaten with pork and lingonberry jam, my personal favorite. Something that I think most foreigners overlook in our cuisine is our pancakes, either alot thinner than your American ones (seriously, why would you want pancakes that thick?) and made in a pam, or baked in the oven, a bit like a Yorkshire pudding, sometimes with bits of salted pork baked in. Just ask if you want the recipes for anything, be glad to help.
Or actually, why not a Flygande Jakob, it'd probably appeal to most american palates. It's chicken in a cream based sauce with sweet chili, mixed with sliced banana, small bits of bacon, and peanuts. Preferably served over rice.
>>7362124 Pigs blood is much more common, though I suppose cow could work. That's Blodpalt though, not everyone eats that (though I think it's delish) and also Palt is mostly a northern thing if that matters.
>>7362135 Not really, it's actually pretty easy, though a bit labor intensive to roll 'em up. Equal parts blood and water, twice as much for as that combined. 2 potatoes/ Liter of flour. Roll to about tennis ball size around the core of (already pan seared!) pork. If you're not used to cooking with blood, the smell while boiling is a bit unusual, though not necessarily bad imo. Good luck anon, glad I could be of any assistance.
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