Explore More - 2019

POACHED SALMON &

POACHED SALMON & CUCUMBER SALAD Karine Hagen writes: My father, Viking Chairman Torstein Hagen, does not like spending time on 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 eat only this for the rest of his life, he said he would be a very happy man! SERVES 4 • 4 salmon fillets (around 6 oz/170 g) For the pickled cucumber: • 1 cucumber • Salt • 2 T sugar • 3½ oz (100 ml) water • 8½ oz (250 ml) rice wine vinegar For the chive sauce (sandefjord smør): • 1 pt (475 ml) heavy cream • 2¾ oz (80 g) butter • Salt and pepper • 1 T fresh chives METHOD 1 Peel the cucumber and slice into disks. Sprinkle the disks with salt and allow to marinate for 5 minutes. Squeeze out the liquid. Mix the sugar, water and vinegar, and pour over the sliced cucumber. Place in the fridge for half an hour. Drain and reserve. 2 Bring a pan of salted water to a boil, turn down the heat and add the salmon fillets. Allow to poach for about 8 minutes until 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. 34 VIKING.COM | EXPLORE MORE 2019

AQUAVIT The spirit of the OCEAN One of Norway’s most iconic drinks is circumnavigating the globe, and it is all in the name of good taste Ever since the 1500s, Scandinavian aquavit has captured the purity of Nordic wild beauty in a bottle. In its cleanest form, it is a neutral, flavorless spirit distilled from grain or potato, but infusions of botanicals—such as caraway, dill, anise, fennel, coriander or cardamom—transform it into a pleasing elixir. It has long been believed that the spirit is best matured in casks amid the motion and temperature changes of a sea voyage. Viking has celebrated the heritage of aquavit for many years; we even named our shipboard al fresco terrace after it. Now, accompanying us on board Viking Sun, we are proud to have six casks of our very own Viking Aquavit, a distinctive recipe first made in Bergen in 1818. It began its journey in Norway’s Atlungstad Distillery. There, it spent six months soaking and taking on sweet notes in smooth Spanish oloroso sherry casks. For its ocean voyage, it was transferred to American white oak casks, where subtle vanilla and caramel flavors would enhance its profile. After crossing many meridians and parallels, as well as the world’s legendary waterways, Viking Aquavit will end its long journey to perfection in Bergen. In keeping with the tradition of our forebears, it will have crossed over 360 degrees of longitude and circumnavigated the globe. Why not visit the onboard Aquavit Terrace® and raise a glass to this journeying spirit? EXPLORE MORE 2019 VIKING.COM 35