Salmon with a creamy herb sauce and a trip to Oslo.
I thought I was in love with Helsinki, but Oslo swept me off my feet! Norway is breathtaking and Oslo is as stunning. I still feel in harmony with the Norwegian culture and living and can’t stop enjoying salmon. An easy and quick way to serve it…with créme fraîche, chopped dill and mint, lemon juice and a touch of honey.
…sitron-og urtebakt laks …
Adapted from a recipe found in Mat & Vin – Norges største matmagasin.
- Don’t bake salmon too long, or it will be dry. When the flesh is white when coked, it is overcooked. It still needs to be pink.
- Use individual baking dishes and bake each person’s portion in its own dish…serve directly from oven to table.
- Serve the salmon with some steamed or oven baked courgettes.
- I love dill with salmon, but try coriander(cilantro) or chervil, instead of dill.
- Use sour cream, or cream or thick cream if you can’t find créme fraîche.
This first encounter with Norway made me realize once again how beautiful our world is and how different the continents and cultures are and just how exciting those differences are. I found Oslo beautiful, different and exciting.
The ocean forms a big part of everyday life with ferries coming and going, fresh fish and seafood sold from the boats, shopping centers overlooking the ocean and eateries to pick and choose from on the quai. Lovely architectures hide among the now bare trees, parks with benches and people eating lunch and abundant bird life.. Walking, skiing, cross country skiing… the ski slopes are just on the edge of town, people are equipped with skis in the metro and buses – part of everyday life. So much I can say and express, but sometimes it is better to enjoy without words and discover for oneself…
My next stop…Grønland!!
…the titles can be read by scrolling over the image…