The name of what distinctive Nordic dish translates as 'buried salmon'?
"traditional salmon product is ""gravlaks"", (literally ""buried salmon""). Traditionally, gravlaks would be cured for 24 hours in a mix of sugar and salt and herbs (dill). The salmon may then be frozen or kept in a chilled area. Since grav means ""buried"" it is a common misunderstanding that the salmon is buried in the ground, (similar to how rakfisk is still prepared). This was the case in the medieval ages because the fermenting process was important, however, this is not the case today. Gravlaks is often sold under more sales-friendly names internationally. A more peculiar Norwegian fish dish is ""Rakfisk"","
"Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by ""hovmästarsås"" (literally ""maitre d'hôtel sauce"", also known in Sweden as ""gravlaxsås"" and in Denmark as ""rævesovs"", literally ""fox sauce""), a dill and mustard sauce, either on bread or with boiled potatoes. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word ""gravlax"" comes from the Scandinavian word ""gräva/grave"" (""to"
"called ""graving,"" literally burying, a curing method where salt and sugar is used as curing agents. Although salmon or trout are the most used fish for this method, other fish and meat also get a treatment similar to gravlaks. Sandefjordsmør - a traditional butter and cream sauce typically seen fish dishes, garnished with fresh dill and peppercorn. This sauce originated from Sandefjord, a coastal city near Oslo, in 1959 by the Park Hotel. Gravlaks - sweet and salty cured salmon: a filleted side of salmon or trout that has been frozen for at least 24 hours to kill off parasites,"
"same method of curing can be employed for any fatty fish, but salmon is the most commonly used. Gravlax can be cured with salt, dill, and beetroot, and it is often eaten on rye bread. Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by ""hovmästarsås"" (literally ""maitre d'hôtel sauce"", also known in Sweden as ""gravlaxsås"" and in Denmark as ""rævesovs"", literally ""fox sauce""), a dill and mustard sauce, either on bread or with boiled potatoes. During the"
"all common. ""Barkis"" or ""bergis"" is a localised version of ""challah"" usually made without eggs and at first only available in Stockholm and Göteborg where Jews first settled but now available elsewhere. A limited range of fish and other seafood is an important part of the Swedish cuisine. Farmed salmon from Norway has become increasingly popular. And pickled, sweetened herring, ""inlagd sill"", is the most traditional of Swedish appetizers. Shrimp and lobster are specialties of the Skagerrak coast. There is also the fermented Baltic herring that with its pungent aroma is both loved and hated ‒ in Swedish: ""surströmming"". Common"
"they will often be served with rich sauces spiced with crushed juniper berries, and a sour-sweet jam of lingonberries on the side. Offal is eaten extensively, leverpostei (liver pâté) being one of the most common fillings for sandwiches, along with sylte (brawn) and tunge (tongue of beef). The one traditional Norse dish with a claim to international popularity is smoked salmon. It is now a major export, and could be considered the most important Scandinavian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches and mustard sauce. Another"
"Emperor Charles V erected a statue to the inventor of bloaters. Smoked herring is a traditional meal on the Danish island in the Baltic Sea, Bornholm. This is also the case in Sweden where one can get hard fried/smoked ""Strömming"" named ""Sotare"" in places like Skansen, Stockholm. In Scotland, herrings are traditionally filleted, coated in seasoned pin-head oatmeal, and fried in a pan with butter or oil. This dish is usually served with ""crushed"", buttered, and boiled potatoes. In Sweden, herring soup is a traditional dish. In Southeast Alaska, western hemlock boughs are cut and placed in the ocean before"
"Hákarl Kæstur hákarl () (Icelandic for ""fermented shark"") is a national dish of Iceland consisting of a Greenland shark (""Somniosus microcephalus"") or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. Kæstur hákarl has a strong ammonia-rich smell and fishy taste. Kæstur hákarl is readily available in Icelandic stores and is eaten year-round, but is also served as part of a ""þorramatur"", a selection of traditional Icelandic food served at ""þorrablót"" in midwinter. Kæstur hákarl contains a large amount of ammonia and has a strong smell, similar to"
"Surströmming Surströmming (, Swedish for ""sour herring"") is a lightly-salted fermented Baltic Sea herring. The Baltic herring, known as ""strömming"" in Swedish, is smaller than the Atlantic herring, found in the North Sea. Traditionally, the definition of ""strömming"" is ""herring fished in the brackish waters of the Baltic north of the Kalmar Strait"". The herring used for surströmming are caught just prior to spawning. During a production of surströmming, just enough salt is used to prevent the raw herring from rotting. A fermentation process of at least six months gives the fish a characteristic strong smell and somewhat acidic taste."
"Lutefisk Lutefisk (Norwegian, ) or lutfisk (Swedish, ; ) is a traditional dish of some Nordic countries. It is traditionally part of the Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (""klippfisk"") and lye (""lut""). It is gelatinous in texture. Its name literally means ""lye fish"". Lutefisk is dried whitefish (normally cod, but ling and burbot are also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish"
"dig""; modern sense ""to cure (fish)"") which goes back to the Proto-Germanic ""*grabą, *grabō"" (""hole in the ground; ditch, trench; grave"") and the Indo-European root ""*ghrebh-"" ""to dig, to scratch, to scrape"", and ""lax/laks"", ""salmon"". Fermentation is no longer used in the production process. Instead the salmon is ""buried"" in a dry marinade of salt, sugar, and dill, and cured for twelve hours to a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This"
"Norway ""fenalår"" is called ""spikkekjøtt"", literally ""whittle-meat"", but this name may also originate from the word ""speke"", to cure. ""Fenalår"" is sometimes served with rømmegraut (sour cream porridge). Scrambled eggs, a dill and double cream based, lukewarm potato salad and oven baked Bergen-style ""water-pretzels"" are other typical combinations. Most Norwegians then prefer to drink beer with an akvavit chaser to the meat. A more modern twist is to serve ""fenalår"" ""italian style"" with pasta or in salads, just like cured ham. Fenalår Fenalår, in Norway, is a salted, dried and cured leg of lamb or year old, young mutton. Curing"
"called Þorramatur. These foods include smoked and salted lamb, singed sheep heads, dried fish, smoked and pickled salmon, and cured shark. Andrew Zimmern, a chef who has traveled the world on his show ""Bizarre Foods with Andrew Zimmern"", responded to the question ""What's the most disgusting thing you've ever eaten?"" with the response ""That would have to be the fermented shark fin I had in Iceland."" Fermented shark fin is a form of Þorramatur. The earliest indigenous Icelandic music was the ""rímur"", epic tales from the Viking era that were often performed a cappella. Christianity played a major role in"
"The dishes include local and family specialties. The first course would typically be a variety of fish, particularly pickled herring and lox (gravlax). It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon and crab canapés, accompanied by sauces and dips. The second course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (""julskinka"")"
"or gravad laks. (""lax"" or ""laks"" means ""salmon"" in the Scandinavian languages.) Other similar brined and smoked fish products are also popular in delis and fish stores, particularly in Chicago and the New York City boroughs, such as chubs, sable (smoked cod), smoked sturgeon, smoked whitefish, and kippered herring. Lox Lox is a fillet of brined salmon. Lox is one type of salmon product served on a bagel with cream cheese, and is usually garnished with tomato, sliced onion, cucumbers, and sometimes capers. The other type of salmon product is smoked salmon. The American English word ""lox"" is derived from"
"the stock and left to cool in a vessel until it is congealed. Jellied veal Jellied veal (or veal brawn, ) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge. Often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. Jellied veal is considered as one of the few remaining dishes from the original Swedish Christmas smorgasbord. The meat is cooked in salted water until it falls off the bone"
"Norse funeral Norse funerals, or the burial customs of Viking Age North Germanic Norsemen (early medieval Scandinavians), are known both from archaeology and from historical accounts such as the Icelandic sagas, Old Norse poetry, and probably from the account of Ahmad ibn Fadlan. Throughout Scandinavia, there are many remaining tumuli in honour of Viking kings and chieftains, in addition to runestones and other memorials. Some of the most notable of them are at the Borre mound cemetery, in Norway, at Birka in Sweden and Lindholm Høje, and Jelling in Denmark. A prominent tradition is that of the ship burial, where"
"cured), herring (pickled or marinated), trout, codfish, and other seafood, balanced by cheeses (such as brunost), dairy products, and breads (predominantly dark/darker). Lefse is a Norwegian potato flatbread, usually topped with large amounts of butter and sugar, most common around Christmas. Some traditional Norwegian dishes include lutefisk, smalahove, pinnekjøtt, raspeball, and fårikål. Some quirky Norwegian speciality is rakefisk, which is a fermented trout, consumed with thin flatbread (flatbrød, not lefse) and sour cream. And the most popular pastry among all population is vaffel. It is different from Belgian in taste and consistency and is served with sour cream, brown cheese,"
"(food of the ""þorri"") is the Icelandic national food. Nowadays ""þorramatur"" is mostly eaten during the ancient Nordic month of ""þorri"", in January and February, as a tribute to old culture. ""Þorramatur"" consists of many different types of food. These are mostly offal dishes like pickled ram's testicles, putrefied shark, singed sheep heads, singed sheep head jam, black pudding, liver sausage (similar to Scottish haggis) and dried fish (often cod or haddock) with or without butter. Much of the cuisine centres on Iceland's fishing industry. Traditional dishes include ""Hákarl"" (putrefied shark), ""gravlax"" (salmon marinated in salt and dill), ""hangikjöt"" (smoked"
"inland restaurants do not include these in the meal. In Northern Norway a dish called ""mølje"", consisting of poached fish, roe, and liver, is often considered a ""national dish"" of the region, and it is common for friends and family to get together at least once during winter for a ""møljekalas"" (loosely translated, ""mølje feast""). A number of the fish species available have traditionally been avoided (especially those perceived as scavengers, due to a fear of indirectly eating friends or family members who had died at sea) or reserved for bait, but most common seafood is part of the modern"
"Oliver tasted it in the BBC documentary ""Vikings"" as part of examining the Viking diet. He described it as reminiscent of ""blue cheese but a hundred times stronger"". Chef Ainsley Harriott, during his series ""Ainsley Eats the Streets"", was unable to handle the heavy ammonia taste and described it as ""like chewing a urine-infested mattress"". Hákarl Kæstur hákarl () (Icelandic for ""fermented shark"") is a national dish of Iceland consisting of a Greenland shark (""Somniosus microcephalus"") or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. Kæstur hákarl"
"to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional foods are smoked eel, rollmops, herring salad, baked herring and smoked salmon. Other dishes are pork sausages (""fläskkorv""), smoked pork and potato sausages (""isterband""), cabbage rolls (""kåldolmar""), baked beans, omelette with shrimps or mushrooms covered with béchamel sauce. Side dishes include beetroot salad in mayonnaise and warm stewed red, green or brown cabbage. Lutfisk, lyed fish made of stockfish (dried ling or cod served with boiled potato"
"Scampi Scampi, also called Dublin Bay Prawn, or Norway Lobster, (""Nephrops norvegicus""), is an edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi is now the only extant species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops. Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans, such as ""Metanephrops"", as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines ""scampi"""
"the risk of developing Clostridium botulinum (which causes Botulism) if the fish contain certain bacterias during the fermentation process. Torsk - Cod: poached, simply served with boiled potatoes and melted butter. Carrots, fried bacon, roe and cod liver may also accompany the fish. A delicacy which is somewhat popular in Norway is torsketunger; cod's tongue. Lutefisk - lyed fish: a modern preparation made of stockfish (dried cod or ling) or ""klippfisk"" (dried and salted cod) that has been steeped in lye. It was prepared this way because refrigeration was nonexistent and they needed a way to preserve the fish for"
"since antiquity. In all the Spanish coastal regions, sea urchin roe is considered a delicacy and consumed raw. Smoked and salted cod roe paste, commonly served as sandwich topping is popular in Sweden. The most famous brand is Kalles kaviar. Lightly salted roe of the vendace is called Löjrom in Swedish. It is naturally orange in colour. The most sought after type is Kalix Löjrom from Kalix in the northern Baltic sea. Most Löjrom consumed in Sweden is however imported frozen from North America. Stenbitsrom, the roe of lumpfish is naturally a bleak unappetizing gray, but is coloured black (to"
"reindeer meat. The restaurant ""Stroganina Bar"" in Moscow, Russia, specializes in ""stroganina"". The city of Yakutsk holds festivals celebrating the local delicacy. Stroganina Stroganina (Russian строганина, literally ""shavings"") is a dish of the indigenous people of northern Arctic Siberia consisting of raw, thin, long-sliced frozen fish. Around Lake Baikal, the dish is referred to as ""raskolokta"". Traditional ""stroganina"" is made with freshwater whitefish salmonids found in the Siberian Arctic waters such as nelma, muksun, chir, and omul. Rarely, it is made with sturgeon. This dish is popular with native Siberians, and is present in Yakutian cuisine, Eskimo cuisine, Komi cuisine"
"is called ""soll"" in Norwegian and ""bryta"" in Swedish. It consists of broken ""flatbrød"" (wafer-thin, crisp bread), ""tunnbröd"" or dry bread served in a bowl of cold milk (often ""filmjölk"") and sweetened with sugar etc. ""Soll"" was an everyday dish for peasants in the countryside, especially served as a simple supper in the evening. During the winter ""soll"" was sometimes served as breakfast with warmed milk. In New Mexican cuisine, milk toast is referred to as leche cocida, meaning cooked milk. Toasted bread is torn into chunks and placed in a bowl. Milk is cooked with a small amount of"
"vendace roe and the grains have a mild taste. Kalix Löjrom is often served at royal dinners and it is common on the Nobel prize banquets. Kalix Löjrom means literally ""Kalix vendace roe"". It is marketed as """"Caviar of Kalix"""". Kalix Löjrom Kalix Löjrom is the designation of the roe of the small salmonid fish species vendace (""Coregonus albula""), harvested specifically from the Bothnian Bay archipelago of the Baltic Sea in northern Sweden. Since 2010 it has a status of Protected Designation of Origin (PDO) issued by the European Union, and is the only Swedish product with the PDO status."
"Smalahove Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words ""hove"" and ""smale"". ""Hove"" is a dialectal form of ""hovud"", meaning head (""cf."" Hǫfuð), and ""smale"" is a word for sheep, so Smalahove literally means sheep head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and is served with mashed rutabaga"
"Jellied veal Jellied veal (or veal brawn, ) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge. Often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. Jellied veal is considered as one of the few remaining dishes from the original Swedish Christmas smorgasbord. The meat is cooked in salted water until it falls off the bone and then cut into fine pieces. The cut meat is then mixed with"
"and agriculture minister Sylvi Listhaug to hold a new competition, it was reconfirmed as the national dish. Fårikål Fårikål () is a traditional Norwegian dish and also considered the national dish of the country. Consisting of pieces of mutton with bone, cabbage, whole black pepper and often a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets. The dish is typically prepared in early autumn. Fårikål is originally a Danish dish containing goose or duck, but was later amended to Norwegian conditions by replacing those with mutton. The transformation took place"
"salmon, eaten with boiled potatoes or crisp bread. The second is cold cuts of meat, with the Christmas ham being the most important. Sausages, head cheese and leverpastej are also common, eaten with boiled potatoes or on crisp bread. The third course consists of warm dishes such as meatballs, small fried sausages and Janssons frestelse. Lutfisk is sometimes served with the third course or as a fourth course. Finally, a dessert of Ris à lá Malta (Risalamande, rice pudding) is served with cherry sauce or strawberry sauce, with a whole almond hidden inside. The finder of the almond is expected"
"served with cream or ice cream. They are often used on top of ""viili"" and other yogurt-type dishes. Lakes and rivers in Finland and the Baltic Sea provide many opportunities for fishing and fish has always been an important protein source. Numerous methods of preparing fish are used, including frying, boiling, drying, salting, fermenting, cold smoking or simply slicing sea fish and eating it raw. Salmon is a popular choice, both as ""kylmäsavustettu lohi"": cold smoked salmon, lox, or served raw with lemon juice as graavilohi (""gravlax in Swedish""). It is common to smoke any types of fish, like salmon,"