[blockquote]Swedish Jedi: I'm more fo a Kroppkakor(boildes potatoes stuffed with "flÃ¤sk"??) and Palt (the same as kroppkakor but it is pigblood in this)[/blockquote] As a native of Norrbotten, stronghold of the paltivores, I feel it's my duty to clear up this misunderstanding. I've eaten palt all my life and we've never used pig's blood as an ingredient! There is a dish called blodpalt, but it's no way near the same thing as palt. Blodpalt is basically a boiled version of blodpudding, and I wouldn't eat that if my life depended on it! The main difference between kroppkakor and palt is that kroppkakor are made from pre-boiled potatoes and palt from raw potatoes (there are other differences, but I won't go into that now). Anyway, here's a palt recipe for Joey, should he fancy a taste of the land of the midnight sun ... -- Palt raw potatoes, 10-12 salt, 1 tbsp barley meal, 3.5 dl wheat-flour, 3.5 dl Stuffing (optional) salted pork, 300 g onion, 1 Peel and then grate or mince the potatoes (preferably using an old-fashioned meat grinder). Mix the potatoes, the salt, the barley meal and the wheat-flour in a large bowl to make a fairly firm dough (if it's too runny, add more flour, and don't be afraid to use your hands). Boil some water in a large pot and add about 1.5 tbsp of salt per liter. Shape the dough into balls the size of a tennis ball using your hands and a ladle, and immerse them one at a time in the simmering water (to keep the palt from falling apart, let it stay in the ladle for a few seconds before you let go). Let the palt simmer for about an hour with lid on. When it rises to the surface, it's ready. For palt with filling, just dice the pork and chop the onion. Make a hole in the dough balls and fill them with pork and onion. Cover the hole with dough and boil the palt as described above. You could also fry up the pork and serve it on the side, but personally, I prefer my palt without any pork whatsoever. Palt is generally served with butter or margarine (you should let the palt melt it slightly), lingonberry jam and a glass of milk.