Grilled Salmon Slices / GriIlede Lakseskiver

A grilled salmon recipe  found in “God Mat Fra Sjøen”
(Great Food From The Sea) published by Gyldendal in 1984

Grilled Salmon Slices / GriIlede Lakseskiver

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The salmon is an important creature in several strands of Celtic mythology and poetry, which often associated them with wisdom and venerability. In Irish mythology, a creature called the Salmon of Knot_SalmonKnowledge plays key role in the tale The Boyhood Deeds of Fionn. In the tale, the Salmon will grant powers of knowledge to whoever eats it, and is sought by poet Finn Eces for seven years. Finally Finn Eces catches the fish and gives it to his young pupil, Fionn mac Cumhaill, to prepare it for him. However, Fionn burns his thumb on the salmon’s juices, and he instinctively puts it in his mouth. In so doing, he inadvertently gains the Salmon’s wisdom. Elsewhere in Irish mythology, the salmon is also one of the incarnations of both Tuan mac Cairill and Fintan mac Bóchra.

Salmon also feature in Welsh mythology. In the prose tale Culhwch and Olwen, the Salmon of Llyn Llyw is the oldest animal in Britain, and the only creature who knows the location of Mabon ap Modron. After speaking to a string of other ancient animals who do not know his whereabouts, King Arthur’s men Cai and Bedwyr are led to the Salmon of Llyn Llyw, who lets them ride its back to the walls of Mabon’s prison in Gloucester.

HoffmanLokisalmonIn Norse mythology, after Loki tricked the blind god Höðr into killing his brother Baldr, Loki jumped into a river and transformed himself into a salmon to escape punishment from the other gods. When they held out a net to trap him he attempted to leap over it but was caught by Thor who grabbed him by the tail with his hand, and this is why the salmon’s tail is tapered.

Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

A seafood lunch recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

Dill gives the sauce a warm, sweet taste. In combination with the cucumber it becomes an excellent accompaniment to the salmon.

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Rough Salmon Burgers / Grove Lakseburgere

A great campfire salmon recipe found at godfisk.no
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If you are out on a fishing trip, you can of course make these burgers from self caught trout, char or other fish. what ever you choose they will taste great.

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Scottish Salmon with Hollandaise Sauce / Skotsk Laks med Hollandaise Saus

A Scottish dinner recipe from “Kullinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
Scottish Salmon with Hollandaise Sauce / Skotsk Laks med Hollandaise Saus

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Smoked Salmon and Watercress Wraps / Røkelaks- og Brønnkarseruller

A peppery canapé recipe found on chatelaine.com
Smoked Salmon and Watercress Wraps / Røkelaks- og Brønnkarseruller

Creamy, with a hint of spice, these smoked salmon wraps are topped with sprigs of watercress for a peppery finish.

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Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

A classic Norwegian restaurant dish found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1992
Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

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Finnish Salmon Tartar / Finsk Laksetartar

A starter recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987

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This is not tartars in the real sense of the word as tartars should be made with raw ingredients. Neither cured salmon nor smoked salmon is what one would call raw as both has been through a treatment process. Atleast seen with Scandinavian eyes, that is not raw fish. On the other hand, who cares, it looks deliciuos – Ted

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Darne de Saumon à la Béarnaise – Grilled Salmon Steaks Béarnaise / Grillede Laksesteker med Béarnaise

A great lunch recipe from “Robert Carrier’s Kitchen Cook Book” published in 1980
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This is a spectacular dish for a summer lunch party, when the salmon can be grilled in the traditional way over charcoal while the sauce (made in advance indoors), is kept warm over hot water.

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Salmon Rolls / Lakseruller

A recipe from “Småretter og Salater” (Snacks and Salads)
published by Lademann in 1975

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Serve the salmon rolls  as a starter with toast or with warm
baguettes and butter.

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Traditional Salmon with Cucumber Salad and Horseradish Cream / Tradisjonell Laks med Agurksalat og Pepperrotkrem

A classic recipe found on godfisk.no576_Tradisjonell laks med agurksalat og pepperrotkrem_post

A good recipe does not have to take hours to create. This is a dish that will impress with its simple and fresh flavors.

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Earl Grey Cured Salmon with Hollandaise / Earl Grey Gravet Laks med Hollandaise

A new take on the gravlax found on goodhousekeeping.co.ukEarl grey cured salmon with hollandaise_goodhousekeeping_post

The floral flavours of Earl Grey tea work wonders with the richness of the salmon. Pressing it under a weight firms up the fish, making slicing easy.

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Salmon Mousse with Cold Sauces / Laksemousse med Kalde Sauser

A starter recipe found in “Forretter” (Starters) published
by Hjemmets kokebokklubb in 1979

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Salmon Rose with Chopped Shrimps / Lakserose med Rekehakk

A recipe from “Spennende Mat” (Exiting Food)
published in 1980
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An excellent appetizer. The beautiful colours presenting a prelude to a real banquet. And it tastes delicious, no doubt, with such lovely ingredients.

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Crispy Salmon Fishcakes with Herb Butter Sauce / Sprø Fiskekaker av Laks med Urtesmørsaus

A nice starter recipe found on goodhousekeeping.co.uk
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These fishcakes are perfect to cook and freeze in batches. This recipe is ideal to serve as a starter with salad leaves and a herb butter sauce.

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Gravlax / Gravet Laks

A traditional Scandinavian lunch/starter  from “Sommermat”
(Summer Food) published by
Hjemmets Kokebok Klubb in 1979

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Remember that in in addition to salmon, you can cure halibut, trout, mackerel, herring and other types of fish too.

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