Viking Cruises

GRAVLAX 75g (2.6 oz) sea salt flakes 100g (3½ oz) superfine (caster) sugar 1 tbsp white peppercorns, crushed 900g (2 lb) fresh salmon, filleted and boned, with skin on 70g (2½ oz) fresh dill, including stalks, chopped FOR THE MUSTARD AND DILL SAUCE: 4 tbsp mustard 2 tbsp superfine (caster) sugar 1 tbsp white wine vinegar or distilled malt vinegar 150ml (5 fl oz) olive oil 3 tbsp fresh dill, chopped Salt and freshly ground pepper 1 For the curing mixture, combine the salt, sugar and peppercorns together. 2 Cut some plastic wrap for the salmon. Rinse the salmon and pat dry with paper towels. Run your fingers over the salmon to feel for any tiny pin bones and remove them (tweezers are useful for this). 3 Spread half the mixture over the skin side of the salmon and rub in well. Take a third of the dill, spread out on the plastic wrap and place the salmon on this, skin side down. Rub the remaining salt mixture over the salmon flesh with your fingers, then cover with the leftover dill. 4 Wrap the salmon up and place it in a wide, deep dish. Place in the fridge for 48 hours, turning the salmon over every 12 hours. When your salmon is cured, unwrap it and slice with a sharp knife using a smooth sawing action at a 45-degree angle, pulling each slice away from the skin. Store in the fridge and use within a week or freeze. 5 To make the mustard and dill sauce, combine the mustard, sugar and vinegar in a bowl and whisk. Add the olive oil in a steady stream while whisking until it becomes thick and smooth. Add the dill and season. 6 Serve the gravlax with the sauce and fresh bread. LAMB FÅRIKÅL Serves 4–6 1kg (2.2 lb) lamb shoulder 1 large green cabbage 2-3 tsp salt 15 black peppercorns Around 475ml (1 pint) water 1 Cut the lamb shoulder into 3cm slices (if you want to keep the bone in, ask your butcher to slice the lamb for you). 2 Cut the cabbage into quarters down to the core, then cut each quarter into 3 or 4 wedges, keeping part of the core on each segment to hold the leaves together. 3 Place a layer of lamb, then a layer of cabbage into a heavy casserole dish, seasoning each layer with salt and sprinkling over some of the peppercorns. Repeat the layering process until all the ingredients are used up, finishing with a layer of cabbage. 4 Pour over the water and bring to a boil. Turn down the heat, then simmer gently for 2 to 3 hours until the lamb is very tender, occasionally checking the water level to prevent the dish from boiling dry. 26 VIKING

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