North Wild Kitchen

Tag: potatoes

  • Gravlax with Dill-Stewed Potatoes and Mustard Sauce

    Gravlax with Dill-Stewed Potatoes and Mustard Sauce

    Norwegian gravlax with dill-stewed potatoes and served with a classic mustard sauce (Gravlaks med sennepssaus og dillstuede poteter)Norwegian gravlax with dill-stewed potatoes and served with a classic mustard sauce (Gravlaks med sennepssaus og dillstuede poteter)Lifting the weight and removing the board revealed a two-day culinary journey. Nothing difficult, nothing too time consuming. An act of osmosis. Curing. Transformation. And as the sharpened knife slowly pierced into the orange-pink, dill-infused delicacy, the thrill of knowing the next time step would be getting a taste reached across to everyone in the kitchen. A smooth, grainy and subtly sweet mustard sauce and a warm, hearty bowl of creamy potatoes dancing with dill to round it all off. Luxury at its finest and also its simplest.

    Yet, the delicacy we know today has a much different story than its beginning. Gravlax (gravlaks) first appears in documents from the 1300s, informing us of the preservation methods used during these times. During the Middle Ages, people ate many forms of saltwater and freshwater fish that we continue to enjoy today. Salmon held a special place, valued and desired. Unlike today, where we have greater access to fresh salmon, salmon was more of a prized possession. In fact, in a well-known story about the god Tor, who is referred to as the ‘big eater’, Tor has his fill of eight whole salmon (among other things) at a wedding banquet in Jotunheimen. This gives us an idea as to the value placed on salmon and that protecting the surplus of salmon was important, and worth the risks. (Notaker, Ganens Makt)

    Norwegian gravlax with dill-stewed potatoes and served with a classic mustard sauce (Gravlaks med sennepssaus og dillstuede poteter)Norwegian gravlax with dill-stewed potatoes and served with a classic mustard sauce (Gravlaks med sennepssaus og dillstuede poteter) (more…)

  • Pan-Seared Fish & Radish Salad with Slow-Fried Potatoes

    Pan-Seared Fish & Radish Salad with Slow-Fried Potatoes

    It’s that time of year when winter seems to be letting go of its grasp upon the terrain. The daylight sojourns longer and the trees aren’t wrapped in a constant blanket of snow. It’s that time when you start to anticipate an early spring, even though you know full well winter is not quite ready to say its farewells. And like a passionate game of tug-a-war, you go back and forth between the stronghold of winter and the up and coming burst of spring.

    Instead of serving up a hot lapskus/stew or heartier fare, the plate yearns for something which resembles a longing for spring, but yet still understands its place in the winter. And this salad – a warm & substantial salad – does just that. With fish and almond potatoes from northern Norway at its center, it is dressed up in simple greens, seared radishes and fresh dill. A salad befitting of both seasons. Something to bring harmony to the in-between.  Simple, yet complex. Elegant, yet rustic. Light, yet satisfying.

    Pan-Seared Fish & Radish Salad with Slow Fried PotatoesPan-Seared Fish & Radish Salad with Slow-Fried Potatoes Pan-Seared Fish & Radish Salad with Slow-Fried Potatoes (more…)

  • Potato & Shallot Latkes

    Potato & Shallot Latkes

    There are a couple of things I know for certain. One of them is that my potato basket never runs out here. Never. It’s another one of those Nordic mysteries. Whenever I scour the fridge and pantry trying to decide what to make, they’re always there. Looking at me. With all their beady, little eyes – because sometimes I leave them there for a little too long. And sometimes I overlook them on the purpose. Not because I don’t love them. I do. But to eat traditionally in Norway means to eat a lot of potatoes. A lot of boiled potatoes.  And while I do enjoy a traditional meal, I also relish the potato’s versatility.

    So, after days of walking past my potato basket it hit me. Latkes. Those crispy potato cakes are a winter delight. And they must be buried in my subconscious right now from reading so many food magazines that feature them for Hanukkah. But it’s a curious thing why we don’t make them more often. Simple, made with basic ingredients (including those favorites, onions and potatoes) and a perfect alternative base for a medley of toppings. Hmmm. A base with something on top. Like an open sandwich. Or smørbrød. But made with potato. Sounds perfectly Norwegian to me.

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