Simple, seasonal Scandinavian recipes

The Norwegian cruise line Hurtigruten has teamed up with the Michelin star chef Marc Fosh to solve your dinner party dilemmas. Marc says: “Salmon with pickled cucumber and dill is a classic combination in all Scandinavian cuisine thanks to its fresh, light and vibrant flavours. It encapsulates the essence of simple food in Scandinavia, where the emphasis is on quality ingredients.

“The dish goes well with mustard grain sauce, which adds a rich and pungent contrast to the lively, acidic cucumber. Aquavit is the perfect pairing to cut the richness of the salmon and enjoy the flavours of Scandinavia.”

Fresh and fruity, the Aquavit Sour is made with Norwegian Aquavit muddled with strawberries, which grow wild across most of Norway. A basil garnish gives it a herbal kick.

Alternatively, you can pair the dish with a dry Arctic martini with a zingy lemon flavour, made with juniper berries sourced from the Arctic’s heather-clad mountains. “

It’s a pure Norwegian flavour,” adds Marc.

PAN-FRIED SALMON WITH DILL

Ingredients (serves two)

For the pickled cucumber dressing
1/2 cucumber
1/2 red onion
2 tbsp sherry vinegar
3 tbsp olive oil
Salt and pepper to taste

For the grain mustard & dill sauce
2 shallots
2 tbsp grain mustard 200ml white wine 200ml fish stock 300ml cream
150g butter
1/2 lemon
Salt and pepper
2 tbsp fresh dill

For the fish
1 tbsp olive oil
2 salmon fillets (180-200g each) 20g butter
1/2 lemon, juiced
Salt and pepper

METHOD
For the pickled cucumber dressing
1. Peel and dice the cucumber and finely chop the onion
2. Mix in a bowl with the sherry vinegar and olive oil, then season to taste

For the grain mustard & dill sauce
1. Finely chop the shallots and place them in
a saucepan with the grain mustard, white wine and fish stock
2. Boil for 2 minutes till the mix has reduced by half
3. Whisk in the cream and simmer. Leave it to reduce by half then whisk in the butter bit by bit 4. Season with lemon juice, salt and pepper
5. Chop the dill and add it to the sauce just before you’re ready to serve

For the fish
1. Heat a little olive oil in a frying pan
2. When the oil is hot, add the salmon fillets, skin side down, and cook for 1-2 minutes until the skin is crisp and golden
3. Turn the fillets over and cook for 1 more minute
4. Add the butter and lemon juice then baste the salmon fillets with the foaming butter
5. Remove the fillets and place them in a hot oven at 180°C for 1 to 2 minutes
6. Generously season the salmon with salt and pepper
7. To serve, pour a spoonful of sauce into the middle of each plate or bowl. Place the salmon fillets on top. Spoon pickled cucumber dressing on top of the fish and serve immediately

AQUAVIT SOUR
Ingredients (serves one)
Ice
40ml Hurtigruten Premium Arctic Aquavit 20ml strawberry purée
30ml lemon juice
30ml simple syrup
20ml egg white
3-4 basil leaves

METHOD
1. Chill a cocktail glass with ice
2. Add all the ingredients except the ice to a shaker and shake vigorously to create foam
3. Add the ice and shake again
4. Remove the ice and strain the drink twice
5. Add ice cubes to your glass, pour the drink and garnish with basil

Watch this recipe being made on World of Cruising TV on ITV, Freeview, Sky and Virgin. Find out more on worldofcruising.tv