Pickled seaweed
PREPARATION: 1 Mix the vinegar, sugar and water in a bowl. Add the seaweed and onion and mix well. Let it marinade for 1-2 hours. Serve the pickled seaweed on a plate and garnish with …
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Cumin juniper salmon on birch wood with pickled seaweed
Main course Serves 4 PREPARATION: 1 Soak the birch wood plank in cold water overnight to prevent it from burning when you place it on the charcoal. 2 Light the grill. Grind the spices and …
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Grilled langoustine and crab with potato and ramsons purée
Appetizer Serves 4 PREPARATION: 1 Light the grill. Meanwhile, get started on the potato and ramsons purée. 2 Boil the potatoes in seawater until soft. Drain the potatoes, but keep the potato water. Smash the …
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Lightly cured fjord salmon and scallops with brown butter and herbs
Appetizer Serves 4-6 PREPARATION: 1 Mix the cold water and salt until the salt dissolves. Cut the salmon into large chunks. To clean the scallops, remove and discard the guts and the unwanted membrane, keeping …
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Sausages in potato pancake bread
Cooking sausages in a thermos flask is a very Norwegian type of meal, and it is also very practical for when you go for a walk in the forest or on a cold winter day. …
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Trout sashimi with Vikingfjord Vodka
Appetizer Serves 4 PREPARATION: 1 Place the thin slices of trout on a bed of ice. Season lightly with sea salt. 2 Pour the crushed glacial ice in a wide-brimmed glass. Chop the juniper berries …
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Festival sliders with bacon marmalade
Small hamburgers are great for festivals because they are so easy to hold when you’re standing and waiting for the next act. This is Sara La Fountain’s festival burger recipe. The fat in the ground …
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Grilled, dry-aged sirloin with vinegar butter and burnt lemon
A nice piece of meat should be well looked after. Acidic and creamy notes will compliment the meat’s clean and distinct flavor. Serves 4 PREPARATION: 1 Light the grill. Rub the meat with salt and …
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Mutton sausage from Valdres with mustard-marinated new potatoes
Sausages from Valdres usually contain wild berries, and have a distinct flavor. They are best complimented by a plain potato salad with mustard and pickles. Serves 4 PREPARATION: 1 Place a pot of water with …
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Mayonnaise
Condiment PREPARATION: 1 Stir together mustard, egg yolks, lemon juice and zest in a bowl. Slowly add the oil a little at a time while whisking continuously. Season with salt and pepper. Ingredients 2 tsp. …
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Gubbröra mixture
Condiment Serves 4 PREPARATION: 1 Chop the eggs and potatoes and mix them together with the remaining Gubbröra mixture ingredients. Season with black pepper and dill. Ingredients 4 eggs, hard-boiled 2 cans anchovies 4 young …
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Barrel-aged matjesill with gubbröra and radishes
Appetizer Serves 4 PREPARATION: 1 Slice the soused herring diagonally into ¾ inch slices. Place the herring on the rye bread slices and spoon over the Gubbröra mixture. Garnish with thinly sliced radishes and freshly …
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Grilled turkey breast with apple compote and crispy, fried nettles
Main course Serves 4 PREPARATION: 1 Light the grill and give it time to become a good, even fire. Rub the turkey breast with cooking oil, salt and pepper. Place the turkey breast on the …
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Caramel apple flambé with vodka, wild thyme and frosted apple
Dessert Serves 4 PREPARATION: 1 Place two whole apples in the freezer. Leave them for about three hours until they are frozen. 2 Heat a frying pan. Peel, core and quarter the apples into large …
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Smoked fjord trout with soured milk (filbunke)
Main course Serves 4 PREPARATION: 1 Rub the trout fillet lightly with salt and pepper. Sprinkle the alder wood chips on the bottom of the smoker. Light the burner and put the grid in place. …
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Smoked pulled pork with spring cabbage
We built a smoke box for smoking the pork, but the easiest way to do this is to roast it overnight in an oven, and then smoke it in a kettle grill the following day. …
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