Call us on 138 747 (AU), 0800 447 913 (NZ), contact your local Viking travel agent or visit viking.com | 33
Some of the most delicious healthy cuisine in the world hails
from the ords of Norway and the Swedish archipelago
Scandinavian
CUISINE
Healthy, tasty, but most of all simple,
Scandinavian food has its roots in the times
of the Vikings. Communities had to be
self-sufficient and sourced many of their
ingredients from the Nor th Sea, including
mussels, cod, trout and cured salmon.
On a typical day, the Vikings would generally
eat two meals. The dagmal, or day meal, was
ser ved af ter rising and was usually some stew
lef t over from the night before, ser ved with
bread and milk, porridge with dried fruit and
buttermilk with bread.
The nattmal, or night meal, was eaten at the
end of the working day, and would be fish
or meat stewed with vegetables. For a sweet
treat, the Vikings might have had dried fruit
with honey. And they drank mead (a strong,
fermented drink made from honey), björr (a
strong fruit wine), and buttermilk daily.
Today, several dishes and ingredients link
all the regions of Scandinavia together.
Scandinavian cooking is all about quality
ingredients and simplicity, where the
main ingredient flavours the dish. Hear ty
dishes, such as lamb fårikål or meatballs,
contrast with exquisitely presented
open-faced sandwiches. Cured fish and
herring are also popular, as are berries,
including lingonberries, cloudberries and
blueberries.
And a shot of aquavit, a distinct and
potent eau-de-vie flavoured with caraway,
is an impor tant par t of Scandinavian
culinar y culture.
