November 5, 2013 linus.alenvret



Norwegian cuisine in its traditional form is based largely on the raw materials readily available in the wilderness of Norway’s mountains and coastline. It differs from its continental counterparts with a stronger focus on game and fish.

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.

A traditional way of serving salmon is Gravlaks, literally “buried salmon”. Back in the days the salmon was salted, buried in the ground and left to ferment. Today however we use a combination of salt, sugar and various herbs to cure the salmon. Here at Scandic Cafe our Gravlaks is seasoned with salt, dill, lemon and pepper.