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GRAVLAX 2.6 oz (75g) sea

GRAVLAX 2.6 oz (75g) sea salt flakes 3½ oz (100g) superfine (caster) sugar 1 tbsp white peppercorns, crushed 2 lb (900g) fresh salmon, filleted and boned, with skin on 2½ oz (70g) fresh dill, including stalks, chopped LAMB FÅRIKÅL Serves 4–6 2.2 lb (1kg) lamb shoulder 1 large green cabbage 2-3 tsp salt 15 black peppercorns Around 1 pint (475ml) 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. FOR THE MUSTARD AND DILL SAUCE: 4 tbsp mustard 2 tbsp superfine (caster) sugar 1 tbsp white wine vinegar or distilled malt vinegar 5 fl oz (150ml) 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. 112 VIKING.COM EXPLORE MORE 2020

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 wild Nordic 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 Above: The honey-colored spirit is infused with botanicals transferred to American white oak casks, where subtle vanilla and caramel flavors enhanced 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 2020 VIKING.COM 113