Salted salmon "Norwegian style" and sauce for it
Ingredients for "Norwegian salted salmon and sauce for it"

Salmon (salmon, trout, chum salmon (can be frozen)) - 1 kg
Salt (coarse) - 100 g
Sugar - 50 g
Dill (fresh or dry) - 100 g
Lemon - 1 pc.
Orange - 1 pc.
Akvavit (vodka, whiskey, cognac) - 4 tsp.
Mustard (Dijon, for sauce) - 2 tbsp. l.
Vegetable oil (for sauce) - 100 g
Vinegar (wine) - 1 tsp
Pepper (freshly ground)
Here is a fillet of fresh salmon flaunting on an icy table in my garden.

Cut the fillet into two equal parts. Salted fish will require 10% salt by weight, i.e. 100 g and 50 g of granulated sugar. Mix sugar and salt. Grate the pieces on both sides.

Being careful not to touch the white part, remove the zest from the lemon and orange.
Finely chop the dill along with the stems. Mix dill, zest and add pepper.
This is "Akvavit" - "water of life". Almost the same vodka, but infused with cumin, St. John's wort and other herbs. Produced mainly in Norway and Denmark.

Either horns or a bottle were placed in the frame!

Now let's get to the fish. Each of the parties will receive just such a "featherbed". We’ll also “sprinkle” aquavit on top (or whatever you have in the bar), about a teaspoon on each side ..
Take a deep glass or ceramic mold (not metal) and start laying everything out in layers: a layer of dill, then fish skin down, a layer of dill, fish skin up, a layer of dill.
Put a plate on top and press down with a load. Put in the refrigerator for 12 hours.
This is how the fish looks after 12 hours. A liquid stood out - brine (do not drain it). Turn the pieces over and put in the refrigerator for another 12 hours.
If your fish is fresh, after 12 hours you can try by wiping a small part with a damp cloth. If it seems that there is not enough salt, add a little salt.
So I had a picnic on the ice floe. Very tender fish, but not yet "ripe".
And you can squeeze the juice from a lemon and an orange, add an onion and marinate for 3-5 minutes, no more, otherwise the fish will become dull.

Get such a pink gluttony! Try it, it's interesting!
After 24 hours, remove the fish, wipe it with a damp cloth, do not wash!
Cut with a thin knife.

You can make a traditional sauce by mixing mustard, sugar (1 teaspoon), vegetable oil (not olive oil), vinegar, and chopped dill. If you don't have Dijon mustard, use plain mustard with a little honey.

And this is how salted salmon looks like after 24 hours of salting with dill and zest. On the festive table, he had no equal!

Lamb with cabbage and pepper
Ingredients for Lamb with Cabbage and Peppers


Lamb - 1/2 kg
Cabbage - 1 kg
Flour - 40 g
Margarine - 50 g
Salt (to taste)
Peppercorns - 1 tsp

Recipe "Lamb with cabbage and pepper"

Cut the meat and fry, add water, add salt and simmer under the lid until tender.
Then take the meat out of the sauce.

Cabbage cut into pieces, stew in meat sauce until tender. Then remove the cabbage from the sauce and mix with the meat.

Add flour, salt and pepper to the sauce, pour in 2-3 tablespoons of water, mix, bring to a boil and pour over the meat with cabbage. Bake the mixture in the oven for 20 minutes.

Garnish the dish with boiled potatoes
http://www.povarenok.ru/recipes/show/25847/

Ingredients for rice flatte

Rice (round) - 150 g
Cream (33%, for whipping) - 200 ml
Granulated sugar - 1 tbsp. l.
Vanilla sugar - 1 tsp
Almonds (finely chopped) - 1 handful.

Boil round rice in water. I cooked in a double boiler, in a microwave. Add granulated sugar and vanilla sugar to warm rice.
Then add chopped almonds. I got bigger pieces.
We whip the cream.
Gently mix the rice with the cream and you're done.
This dessert is served with jelly or liquid jam.
In our case, it is currant.

The dessert is airy and light. With sour jam - that's it!
5:01 13.12.09 published
Yulenka
http://www.povarenok.ru/recipes/show/36787/

Catfish cutlets

13.11.09 published
Operetta
Ingredients for Catfish Cutlets

Fish fillet (catfish, sole, halibut) - 700 g
Potato starch - 3 tsp
Onion (originally used chives) - 1 pc.
Garlic - 1 tooth.
Milk - 50 ml
Salt (to taste)
Pepper (to taste)

Finely chop the fish fillet - so that the pieces are half a centimeter. There also add finely chopped onion, garlic on a fine grater. Add starch, milk, salt and pepper, mix thoroughly and very gently. Heat a frying pan with a large amount of vegetable oil, put the cutlets with a spoon, fry until browned on each side. Serve with sour cream.
http://www.povarenok.ru/recipes/show/35072/

Norwegian gleg for adults and children

19.11.09 published
Leena
Ingredients for "Norwegian gleg for adults and children"

Dry red wine (or semi-dry) - 0.5 l
Herbs (dry, thyme, peppermint, lemon mint, lemon balm, oregano)
Vodka - 40 g
Cognac (or any strong liquor) - 40 g
Star anise (or anise) - 4 pcs
Ginger
Carnation - 10-15 pcs
Kortsa (in sticks) - 1-2 pcs
Nutmeg
Cardamom (in pods) - 10 pcs
orange peel
Orange juice - 0.5 l
Honey - 1-2 tbsp. l.
Sugar - 2 tbsp. l.
Sample set of products. Of course, the proportions can vary depending on your preferences.

According to legend (see below) and numerous glög recipes, the herbal decoction should be prepared in advance so that the herbs infuse, give a good color and aroma. They need to be brewed at least an hour before preparing the drink. Pour boiling water over the herbs (0.5 l per 6-7 tablespoons of dry herbal mixture), add a few thin pieces of ginger, put on a slow fire, bring to a boil and set aside. Cover with a lid and strain before mixing with wine.

Divide all spices into 2 parts - one for an adult alcoholic drink, the other for a child. From gauze folded in 2 layers, cut 2 small squares (10x10 cm) and put our spices in them (break a cinnamon stick, and grate a small part from nutmeg - on the tip of a knife).

Tie the squares into a knot. We will lower these bags into heated drinks.
To prepare alcoholic glög, pour wine, a glass of vodka and cognac into a saucepan, combine with filtered herbal infusion and throw a bag of spices. We put the mixture on fire, bring it to 90 degrees (do not allow boiling!). Then we reduce the fire to a smoldering state and leave the gleg to languish for 40 minutes.
At the end, before serving, add honey and sugar if desired and to taste.

To prepare a children's glög, the same is done with juice. Throw a bundle with spices, bring to a boil, but do not boil. Reduce the fire and simmer for a long time so that the drink absorbs the aromas.

Hot glög is served with raisins and almonds or peanuts.

To decorate the table, I used an ice candlestick as a symbol of the Norwegian Christmas cold and homely warmth. You can freeze jewelry, rose hips, cranberries, cones, pine needles, sweets in it.
Norwegians on Christmas and New Year's Eve drink a punch of their own recipe - gleg. He has another name - "grandmother's broth."
The history of the drink goes back to the old days. Grandmothers prepared a decoction of herbs every winter so that their grandchildren would not get sick in cold weather. One day, on the tenth day of the celebration of the Successful Winter Hunt, when all the alcohol in the house was over, the father of the family stumbled upon grandmother's broth. He decided to add a little mash there, and with pleasure he "sentenced" him. When, after a couple of mugs, he could not get up from the sunbed, the wife also decided to try what her husband was enjoying. Finding the drink not very strong, she added cane vodka there, which her older brother got during his trips to the southern countries. So the whole Norwegian family celebrated until spring. The drink gradually spread throughout the country and became the most popular during the cold, but very cheerful (not without the participation of the gleg) Christmas days! Cunning Scandinavians pour gleg into heated soapstone mugs - they keep warm for a long time. And before you try a hot drink, just inhale its aroma.

Salad "Goldfish"

Fish (red, preferably salmon or trout) - 200 g
Tomato - 2 pcs
Salad (bunch) - 1 pc.
Cucumber - 2 pcs
Egg (boiled) - 2 pcs
Mayonnaise

Recipe "Golden Fish Salad"

Lay out on a dish in layers: finely chopped lettuce, finely chopped egg (first protein, then yolk), grated cucumber on a coarse grater, diced tomato. Coat with mayonnaise on top and put on it a thick layer of diced fish. Garnish with olives and herbs. Bon appetit!

Norwegian cuisine is famous for its fish dishes and seafood, the pride of which is the king crab. And although most Norwegian dishes will seem familiar and familiar, some of their traditional Norwegian dishes are only for true gourmets.

Fans of gastronomic tourism will certainly find many unexpected dishes, including smoked lamb's head or fermented trout.

local ingredients

The main ingredient of Norwegian cuisine is fish, Norwegian salmon, dried cod and trout are very popular. Norwegian fish is of excellent quality and unsurpassed taste.

Meat in Norway is eaten much less frequently than fish, most often on the table in a Norwegian family you can find lamb, much less often beef and extremely rarely pork. The meat is often served with sweet and sour and berry sauces.

The most popular side dish in Norway is potatoes, followed by various cereals.

As bread use dry bread or cakes.

Despite the absence of a large number of vegetables in the diet, Norwegian cuisine is considered one of the healthiest in the world, and it is not for nothing that the inhabitants of Scandinavia are famous for their longevity and good health.

The national Norwegian drink is Akvavit - a strong tincture on potatoes with herbs. The most famous brand is "line" which means equator. In order for the drink to be prepared correctly, it is transported in barrels to the southern hemisphere and back, crossing the equator, hence the name. It is customary to drink Aquavit ice cold.

Many families prepare homemade beer, there are no leading beer brands in the country.

Norway is the second country in the world in terms of coffee consumption. Most Norwegians drink coffee without sugar or milk.

What is surprising about the national dishes of Norway? The gastronomic history of the country is rich in distinctive delicacies, because Scandinavian culinary specialists have been surprising travelers since ancient times with an unusual palette of tastes of developed dish complexes. In this article, ten of the most authentic recipes from an overseas state.

Røkt Laks - smoked salmon. Sophisticated party classic

Salmon is a staple when it comes to the Norwegian diet. A long coastline, a great variety of fjords produce enough seafood to feed both the natives and the multi-million dollar tourists.

Red fish is involved in the preparation of many national dishes of Norway, proudly occupying the position of the main component. Served in a smoked form known as røkt laks. The process of smoking has been one of the main ways of preserving food for thousands of years, today you can buy such products in any store.

Norwegian traditions. How to cook fish properly?

Another way to prepare the delicacy is gravlaks, literally translated as "buried salmon". Using a mixture of salt, sugar and dill, cooks leave the fish to dry for 24 hours.

Products used:

• 890 g salmon fillet;
• 90 g of salt;
• 60 g granulated white sugar;
• 25-30 g ground black pepper;
• 1 bunch fresh dill, chopped.

Cooking process:

1. Prepare the fish fillet. Clean the skin well and remove the bones with pliers.
2. In a bowl, mix salt, sugar and pepper.
3. Pour half of the spice mixture into a glass dish measuring approximately 22 x 30 centimeters, add the dill.
4. Put the fillet on top, season with the rest of the salt and dill.
5. Cover the container with cling film, place in the refrigerator for three to four days. Turn the fish every day.

On the third or fourth day, rinse the fillets under cold water. Transfer the spiced salmon to a cutting board and use a sharp knife to cut the meat into very thin slices.

Tørrfisk - fresh-dried variation of the usual dish

This unsalted, air-dried fish originates from the far north of Norway, the recipe for the national dish originates from the islands of Lofoten, Vesterålen. The dish has been considered a delicacy since the 12th century. As a rule, cod is taken as the basis, however, recipes using pollock and haddock are known.

The cold drying method is one of the oldest ways to preserve the product, providing a long shelf life of up to several years. Special bacteria that can survive at low freezing temperatures are used to slowly preserve fish, giving it a richer flavor.

Briefly about Norway: a national dish with the charm of new trends

According to statistics from the website Hei, Norwegians love fish and eat seafood on average three to four times a week. Deep-fried trout with mayonnaise is a modern culinary improvisation on the theme of traditional cuisine.

Products used:

• 210 g potatoes;
• 105 g of red fish;
• 90 g mayonnaise;
• 15 g butter;
• 30 ml of olive oil;
• 8-11 ml lime juice;
• 1 bunch of dill.

Cooking process:

1. Boil potatoes in salted water for 12-18 minutes.
2. Rinse the cooked tubers under running water, crush with a fork and add the mixture of olive oil and lime juice.
3. Lubricate the fish fillet with mayonnaise and fry in a pan on both sides until golden brown.

Puree is a win-win Scandinavian-style side dish. Fans of gastronomic experiments can serve fish with rice, lettuce and arugula, green beans, pasta.

Kjøttboller - Scandinavian meatballs

Meat balls are similar to In Norway, culinary specialists look at the recipe a little differently. Unlike their cousins, kjøttboller are made from ground beef with ginger and nutmeg.

Products used:

• 453 g ground beef;
• 90 g of potato (corn) starch;
• 13 g all-purpose flour;
• 9 g paprika;
• 3-4 g of ginger;
• 2-3 g of nutmeg;
• 80 ml of milk or water;
• salt, black pepper.

Cooking process:

1. Place the dry ingredients in a medium bowl (corn starch, flour, paprika, salt, pepper, ginger and nutmeg).
2. Pour in the milk and beat until no lumps remain.
3. Add meat, mix the products until completely homogeneous, a sticky mass is formed.
4. Heat up the pan, add some olive oil.
5. Form meatballs with your hands or a spoon, fry in a pan for 2-3 minutes on each side.

Serve with a thick gravy, potatoes boiled in salted water, and steamed vegetables such as cauliflower, carrot, and broccoli combinations. As you can see, the list of national dishes of Norway is not limited to seafood.

Add meatballs. Authentic Scandinavian style gravy

Thick sauce will help to reveal the culinary potential of meat balls, color the routine palette of tastes, adding new elements of spicy aftertaste to the rich aroma.

Products used:

• 370 ml of water;
• 40 ml of heavy cream;
• 30 g flour;
• 25 g butter;
• 10-11 g chopped onion;
• 4 bouillon cubes.

Cooking process:

1. Melt the butter in a medium sized saucepan.
2. Add flour and onion powder, stir until dry ingredients are completely dissolved. This will take 8-10 minutes.
3. Reduce heat, add water, stir vigorously.
4. Add bouillon cubes, then the sauce will gradually thicken.
5. Reduce heat and simmer gently for 7-10 minutes until smooth.

At the final stages of preparing the gravy, add the cream, mix gently. Fragrant sauce will also harmoniously emphasize the taste of mashed potatoes, stewed vegetables.

Fact or fiction: rotten fish is the national dish of Norway

The Scandinavians are really those who love culinary delights. Rakfisk is a gourmet delicacy today, but in the old days poor Norwegians saved themselves with this dish. The fish were soaked in airtight barrels with water and salt for three months.

Preparing an unusual delicacy at home is problematic, since the process must be carefully and professionally performed. To get used to the taste of rakfisk, chefs advise trying fish with sour cream and chopped onion rings.

Krumkaker - the quintessential Norwegian cookie

You can cook such a delicacy at home by arranging a gastronomic tour to distant Norway. The national dish looks like a cone-shaped waffle cone filled with whipped cream, berries, and nuts.

Products used:

• 250 g sugar;
• 230 g melted butter;
• 230 g flour;
• 8-10 g ground cardamom;
• 4 eggs.

Cooking process:

1. Beat eggs and sugar until fluffy foam forms, the mixture should be pale yellow in color.
2. Add melted butter, crumbly ingredients.
3. Put the dough in the refrigerator for 18-26 minutes.
4. Bake the dough until it turns golden brown.
5. Form cones from the warm mass.

As soon as the cookies have cooled, decorate them with berries or some kind of sweet sauce, cream. Store the krumkaker in an airtight container.

Smalahov. Christmas traditions of the northern peoples

Lamb or sheep's head is another unusual ingredient in Norwegian culinary customs. The photo of the national dish fully conveys the originality of the presentation. Originally associated with the lower classes of Norwegian society and more commonly consumed in the western regions, smalahove has now become a common gourmet favorite.

The animal's brain is removed, the head is seasoned with salt, and then air-dried. The original product is then boiled until tender and served with mashed potatoes.

The national cuisine of Norway was formed under the influence of the harsh climate and developed fishing. Consists mainly of peasant dishes. In our country, few people know about Norwegian cuisine, which is a pity. The culinary traditions of the local cuisine prepare many unexpected and pleasant surprises for tourists. By the way, some Norwegian chefs are considered among the best in Europe. So, let's take a closer look at the traditional dishes of national cuisine.

First place in Norwegian cuisine , are fish and seafood dishes. Norwegian salmon enjoys great popularity, not only within the country, but throughout the world. Its unique and delicate taste turns any dish into a real delicacy. But, let's not forget about other fish that are boiled, dried, smoked, dried, marinated, stewed, fried in Norway ... Be sure to try these dishes:

• Clipfix - the famous dried cod;
• lutefisk - smoked cod boiled with spices, served with potatoes, pork cracklings, pea pudding, goat cheese and mustard;
• boknafisk - spicy salted herring, with jacket potatoes and cracklings;
• fiskeballer - fish meatballs with sauce;
• fiskemelier - cod liver with caviar;
• Sursild - pickled herring with onions;
• "reker" - boiled shrimp;
• Rakfisk is a specially processed fish that is eaten raw.

In addition, there are wonderful and unusual dishes of trout, flounder, halibut, pink salmon, scallops, crabs, squid and even whale meat.

Not the last place in the cuisine of Norway is occupied by meat dishes. Worth a try:

• "forikol" - baked lamb with flour sauce, with stewed cabbage;
• Fenalar - sheep's ham;
• "rip" - snow partridge;
• "hitboller" - beef patties with sauce;
• "ribbe" - fried pork belly, which is considered a Christmas dish;
• Pinnekiott - salted and dried lamb ribs;
• "smalahove" - ​​stewed lamb's head.

The variety of meat dishes is amazing - fried pork ribs, venison and elk dishes, roasts, steaks, steaks, schnitzels, lamb with cabbage, meat stews with herbs, you can’t list everything.
As a side dish you will be offered: potatoes, cabbage, legumes and various cereals. By the way, porridge and other cereal dishes are included in the menu of many upscale restaurants.

Another important product that plays a big role in the life of Norwegians is milk. Milk consumption in Norway is the highest in the world per capita. For breakfast, a local delicacy is always served - " brunost" (brownish sheep's cheese, has a sweet aftertaste). There are many varieties of "brunost" - from traditional yellow to dark brown and even chocolate color. Other popular cheese varieties are pultost, gammelost, and fletemyusost. « . Also, Norwegians just love to drink milk, eat sour cream, cottage cheese, butter, cream…

An important part of the national cuisine of Norway , is baking and cooking desserts. In each region, pies are baked according to special local recipes. Home bakeries are very popular. Worth a try:

• "Lefse" - potato bread;
• "knekkbred" - crispy bread made from thin dough;
• « thisslert bondepicker"- apple casserole;
• "Fromash" - fruit soufflé;
• Spillingballer - Norwegian cinnamon rolls;
• "trollcream" - egg white mousse, with wild berries;
• "Bletkake" - fruit cake, with cream;
• "Waffler" - waffles, in the shape of a heart;
• "krumkake" - waffle cookies, stuffed with ice cream and cream;
• Swelle are traditional Norwegian pancakes.

From soft drinks, Norwegians prefer coffee. Drink it in large quantities and at any time of the day. Also popular: fruit compote, kefir, yogurt, apple drink with honey, tea. A good Norwegian beer is Rignes. Of the stronger drinks - vodka, gin, whiskey, various liquors. But, the most Norwegian strong drink is considered " aquavit"- potato alcohol, infused in wooden barrels, on such herbs as: cumin, dill, anise, coriander. There is an improved version - “line-aquavit”, which, before being sold, is taken by ship to Australia and back. It is believed that only after this, the drink acquires its true taste.
Welcome to hospitable Norway and bon appetit to all!

Norwegian cuisine is a delight for fish gourmets. After all, Scandinavian chefs create real miracles with fish. However, for everyone else there is a dish to taste. Let's find out how rich the national cuisine of Norway is.

Herring in apples

And all kinds of Norwegian snacks are full and rarely do without your favorite herring. We clean two small herrings and cut into medium-sized pieces. 1 head of red onion cut into half rings. Cut a couple of medium apples and 1 pickle. We combine all the ingredients in a salad bowl and season them with a sauce of 2 tbsp. l. vegetable oil, 1 tbsp. l. mustard and 1 tsp. 3% vinegar. At the end, we decorate the dish with slices of boiled eggs and herbs. By the way, for a festive family dinner, you can serve such a salad in the form of tarts.

brutal cheese

Speaking of appetizers, one cannot fail to mention the famous Norwegian cheese brunost. To prepare it, take 1.5 liters of fresh curd whey. If it is old, the cheese will turn sour. Boil down the whey to 500 ml, stirring it continuously with a wooden spatula. Add 250 ml of heavy cream, 2 tbsp. l. butter and cook until thickened. The mass should turn brown. The longer we torment it, the richer the color will be. We beat the cheese mass with a blender, fill it with silicone molds and put it in the refrigerator. The cheese will be firm but pliable. We cut it into thin slices, put it on crispbread and treat your loved ones.

northern salmon

Norwegian salmon in the homeland is eaten in any form. We offer to cook gravlax - pickled salted salmon. Cut a fillet weighing 1 kg in half, grease with 2 tbsp. l. cognac and olive oil. We chop a bunch of dill, add lemon zest, black pepper to taste and 2 tbsp. l. sea ​​salt. We spread this mixture between two pieces of fillet and wrap in foil. We put this "sandwich" under the press in the refrigerator for 12 hours. Then we change the pieces of fish in places and marinate for another 12 hours. Wet the cooked salmon with a napkin and cut into slices. For a special treat for gourmets, serve a sauce of 2 tbsp. l. Dijon mustard, 1 tsp. sugar, 2 tbsp. l. oils and 1 tsp. wine vinegar.

Captivating salmon

Another fish hit is Norwegian salmon soup. We make the usual frying of onions and medium carrots. Scald 4 tomatoes with boiling water, remove the skin, cut the pulp into cubes and add to the frying. Simmer the vegetables for 3 minutes, pour 1⅓ l of water over them and add 4 diced potatoes. The mixture should boil for 10 minutes, after which 400 g of salmon, also diced, can be added. Following it, pour in 500 ml of warmed 20% cream and cook the soup for another 5 minutes. It remains to sprinkle it with chopped dill and let it brew under the lid for 20 minutes. You don’t have to call household members to the table - they will be led by a unique aroma.

Sailor's Joy

Despite the boundless love of the Scandinavians for Norwegian fish, meat dishes did not go unnoticed. A vivid example of this is sjemansbiff, he is meat in a naval way. Cut the beef pulp weighing 400 g into portions, beat off, grease with mustard and fry on both sides. We brown 2 onions in half rings and 4 potatoes in cubes in 90 g of bacon. We put the beef on the bottom of clay pots and cover with vegetables. Don't forget to season each layer with salt and pepper. Fill the filling with 400 ml of meat broth, cover the pots with lids and simmer for 30 minutes. In this form, we will serve the meat to the table to the delight of domestic meat-eaters.

Lamb in the bush

Lamb often appears in Norwegian recipes. One of the signature dishes is lamb with cabbage. Coarsely chop 500 g of meat (if the meat is on the bone, then use it with it), fry until golden brown in butter, pour in ½ cup of water, salt and pepper, simmer until almost cooked. We take out the meat and stew 1 kg of coarsely chopped cabbage in the same pan. Then we shift it with lamb into a heat-resistant form. Mix the juice in a pan with 40 g of flour, add a pinch of salt and pepper. Simmer the sauce until thick and pour lamb with cabbage over it. We bake the dish for 20 minutes at a temperature of 180 ° C. For the hungriest households, you can supplement it with boiled potatoes.

Sweet intricacies

National dishes of Norway cannot be imagined without. Mix 50 ml of milk, 1 tsp. sugar, 1 tsp yeast, let it rise. Separately, we combine 600 g of flour, 200 ml of milk, 80 g of sugar, an egg and ½ tsp. ground cloves. We introduce the approached yeast into the mass, 60 g of butter and knead the dough. For the filling, mix 60 g of butter, 3 tbsp. l. sugar and 2 tbsp. l. cinnamon. We roll out the dough into a layer, grease half with the filling and cover with the second half. We cut the layer into strips of 3 cm, twist them into flagella and make a semblance of knots. Place the buns on a baking sheet and bake for 20 minutes at 200°C. Complete the delicacy with berry juice, and the children will gobble it up in no time.

We hope that you and your loved ones will like these dishes, and some of them will add to the collection of selected recipes. Bright tasty discoveries and bon appetit!