Viking Cruises Recipes: Gravlax, Norwegian Fish Cakes & Scandinavian Flavors

Viking Cruises has built a reputation as one of the most sophisticated cruise experiences in the world — quiet ships, no casinos, no children under 18, and a culinary philosophy that centers on regional, destination-inspired cuisine. On Viking’s ocean ships and river vessels, you’ll find dishes drawn from the ports you’re visiting: Scandinavian salmon prepared Nordic-style, Moroccan tagine served the night before you arrive in Casablanca, homemade gravlax at breakfast in the Baltic. The World Café, Viking’s signature buffet restaurant, is widely regarded as one of the best buffet programs at sea.

Viking has shared several of their beloved recipes publicly, and we’re delighted to feature some of their finest here.

Viking Cruises Scandinavian Gravlax (Cured Salmon)

Gravlax appears every morning at Viking’s breakfast buffet and has become one of the most talked-about elements of the Viking dining experience. This Scandinavian classic — salmon cured in salt, sugar, and dill — is surprisingly simple to make at home and transforms a good piece of salmon into something extraordinary.

Ingredients (Serves 8–10 as an appetizer)

• 2 lbs (900g) fresh, skin-on salmon fillet, pin bones removed, cut in half crosswise
• 3 tablespoons kosher salt
• 3 tablespoons granulated sugar
• 1 tablespoon white peppercorns, coarsely cracked
• 1 large bunch fresh dill, roughly chopped (stems and all)
• 2 tablespoons aquavit or vodka (optional but traditional)

Instructions

1. Combine salt, sugar, and cracked peppercorns in a small bowl. Mix well.
2. Place one salmon piece skin-side down in a glass or ceramic dish. Splash with the aquavit if using.
3. Coat the flesh side generously with the salt-sugar mixture. Cover thickly with fresh dill.
4. Place the second salmon piece on top, flesh-side down, creating a dill sandwich. Coat the top (now the skin side) with remaining cure.
5. Wrap tightly in plastic wrap. Place a weighted flat object (a sheet pan with canned goods on top) over the salmon.
6. Refrigerate for 48–72 hours, turning the salmon every 12 hours and basting with the accumulated liquid.
7. When cured, rinse the salmon briefly, pat dry, and slice very thinly on a diagonal. Serve on dark rye bread or crispbread with a mustard-dill sauce (see below) and capers.

Viking-Style Mustard-Dill Sauce

• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons honey
• 2 tablespoons white wine vinegar
• ½ cup neutral oil (sunflower or light olive oil)
• 3 tablespoons fresh dill, finely chopped
• Salt and white pepper to taste

Whisk together mustards, honey, and vinegar. Slowly drizzle in oil while whisking until emulsified. Stir in dill and season. Refrigerate until needed.

Viking World Café Norwegian Fish Cakes (Fiskekaker)

These traditional Norwegian fish cakes — crispy on the outside, tender and lightly seasoned inside — are a staple of Viking’s World Café Scandinavian section. They make an excellent light dinner or lunch served with a simple salad and sour cream.

Ingredients (Makes 8 cakes)

• 1 lb (450g) fresh cod or haddock fillet, skin removed, roughly chopped
• 1 egg
• ½ cup whole milk
• 3 tablespoons cornstarch or potato starch
• 1 small onion, grated
• 1 teaspoon salt
• ½ teaspoon white pepper
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons fresh dill or parsley, chopped
• 2 tablespoons butter + 2 tablespoons neutral oil for frying

Instructions

1. Place the fish in a food processor and pulse until roughly minced — not a smooth paste; some texture is good.
2. Add egg, milk, cornstarch, onion, salt, pepper, nutmeg, and herbs. Pulse a few more times until combined but still slightly textured.
3. Refrigerate the mixture for 30 minutes — it will firm up and be easier to shape.
4. With wet hands, shape into oval patties about ¾ inch thick.
5. Heat butter and oil in a large skillet over medium heat. Cook fish cakes for 3–4 minutes per side until golden brown and cooked through.
6. Serve warm with sour cream or crème fraîche, cucumber salad, and lemon wedges.

Viking Aquavit Cocktail

Aquavit — the Scandinavian spirit flavored with caraway or dill — is central to Viking’s bar program and a wonderful way to introduce guests to Nordic culture. This cocktail is inspired by the welcome drinks served aboard Viking ships as passengers board.

The Viking Welcome (Serves 1)

• 1.5 oz aquavit (Linie or Krogstad are excellent choices)
• ½ oz elderflower liqueur (St-Germain)
• ½ oz fresh lemon juice
• 2 oz sparkling water or prosecco
• Sprig of fresh dill for garnish
• Ice

Combine aquavit, elderflower liqueur, and lemon juice in a shaker with ice. Shake briefly, strain over fresh ice in a stemless wine glass, and top with sparkling water or prosecco. Garnish with a dill sprig. Skål!

Experience Viking Cruises

Viking is consistently rated among the top cruise lines in the world by travelers who prioritize enrichment, destination immersion, and exceptional food over entertainment and casinos. Whether you’re considering a Viking ocean cruise through the Mediterranean or Northern Europe, a river cruise along the Rhine or Danube, or an expedition voyage to Iceland and Greenland, Viking delivers an experience that rewards the curious traveler.

Atlas Travel’s specialists have sailed on Viking and can guide you to the right itinerary for your travel style. Explore Viking cruise options or contact us to start planning your voyage.

The post Viking Cruises Recipes: Gravlax, Norwegian Fish Cakes & Scandinavian Flavors appeared first on The Traveler’s Atlas.

Source: https://blog.atlastravelweb.com/cruises/viking-cruises-recipes-gravlax-norwegian-fish-cakes-scandinavian-flavors/