Triple Three Buffet: A Beautiful Snapshot of Scandinavian Food

You definitely can’t go wrong with fresh seafood, and the quality of the produce at Triple Three was definitely top notch. Herring on Rye Bread This was the first of the new Scandinavian items prepared by Chef Markus Dybway that we got to try that evening – smoked herring on rye bread. Even if the herring was the star of the dish, I missed the depth of taste that I would usually get from something being smoked.

We had to peel the prawns ourselves and cover a slice of bread slathered in mayo with them. The dill and toast were the perfect accompaniments to the already great bite of food, creating not only depth of taste but textural contrast as well.

Smoked Mackerel with Sour Cream and Cucumbers It was part of Nordic history to smoke their meats and fish to tide them over winter. The mackerel was smoked perfectly, it had just the right amount of smokiness to elevate the flavors of the mackerel.

Coupled with the mild acidity of the sour cream and the light crispness of the cucumber, the dish was a perfect snapshot of Nordic cuisine. Salmon, Vanilla Mash, Capers and Brown Butter This was it, the dish of the night. A medley of flavors so well thought out that I had nothing bad to say about the dish as a whole.

If I had one complaint, it would be that the plating was rather haphazard and lacked a little finesse. The brown butter sauce was decadent and added a warm nuttiness to what could have been a bland dish.

Smoked Haddock with Leek and Cauliflower While the dish of mackerel and cucumbers was a clear contender for dish of the night, the smoked haddock was average at best. It did have a stronger smoke taste which I enjoyed, that said the balance of the dish needed to be handled a little better. Despite being served in a pool of sauce made from milk, it was too watery and refused to cling to the fish in any way.

The result was an incredibly dry piece of meat which had the consistency of jerky and didn’t taste remarkable in any way. The parsley sauce didn’t do much to salvage the dish, it lacked seasoning and was rather bland. Cloudberries with Cream and Brown Cheese This dish will be one that will be heavily debated at the dinner table.

The brown cheese was the highlight out of all three components, it had a sweetness which was reminiscent of digestive biscuits. Molten Chocolate Cake with Lingonberry Sauce We were served this as a “bonus dessert” even though it wasn’t on the tasting menu for the evening initially.

Despite the lack of ooziness in the cake, it was still a great cake and would be a welcome addition at any dining table.