Explore More - 2017

26 VIKINGCRUISES.COM |

26 VIKINGCRUISES.COM | EXPLORE MORE 2017

THE KITCHEN TABLE My father and Viking Chairman, Torstein Hagen, does not like spending time on making unimportant decisions—which includes his choice of wardrobe: one style of shirt, and one style of suit. And his choice of favorite food: poached salmon, cucumber salad and boiled potatoes. If he could only eat this for the rest of his life he would be a happy man. Here he is showing our corporate chef how to properly marinate the cucumber slices to prevent them from becoming soggy! CHAIRMAN’S CHOICE: POACHED SALMON & CUCUMBER SALAD Serves 4 4 salmon fillets (around 6 oz) FOR THE PICKLED CUCUMBER: 1 cucumber Salt 2 tbsp sugar 3½ fl oz water 8½ fl oz rice wine vinegar FOR THE CHIVE SAUCE: 1 pint heavy (double) cream 2¾ oz butter Salt and pepper 1 tbsp fresh chives 1 Peel the cucumber and slice into discs. Sprinkle the discs with salt and allow to marinate for 5 minutes. Squeeze out the liquid. Mix the sugar, water and vinegar, pour over the sliced cucumber, and place in the fridge for half an hour. Drain and reserve. 2 Bring a pan of salted water to a boil, then turn down the heat and add the salmon fillets. Allow to poach for about 8 minutes until just tender. 3 Meanwhile, prepare the chive sauce. Bring the cream to a boil in a saucepan, then reduce the heat and allow to simmer until reduced by half. Whisk in the butter, then add the fresh chives and season to taste. EXPLORE MORE 2017 | VIKINGCRUISES.COM 27