around the head of the 68-mile-long Oslofjord, Oslo is probably the most
spacious city in the world. Its 175-square-mile metropolitan area
consists of over 75 percent forests and five percent water. Its fine
deep harbor, Pipervika, stretches into the heart of the city and from it
leave ferries to Denmark and Germany.
A traditional Norwegian method
of curing fresh salmon.
Makes 4-12 servings
Prep Time: 10 minutes
2 lbs salmon
fillets, boned and preferably from the center of the fish
Rub the fillets with a
1/4 cup kosher salt
1/4 cup sugar
1–2 tablespoon dried dill (or 2x that in fresh)
4–5 dashes black pepper
Lay a LARGE sheet of
plastic wrap over the dish. Mix Rub ingredients in a small bowl-- if
using fresh dill, chop it up and rub it on the fish first. Lay fish,
skin side down, on the lined dish, evenly spread rub over fish, with
more in the thicker areas of the fillet. Wrap plastic up and over the
fish. Place second dish on top, place weight on top of second dish.
Refrigerate for 48-72 hrs. Check every 12 hrs or so to see if dish needs
to be drained. Remove fish from package, scrape off remaining rub, cut
into very thin slices across the bias, stopping at the skin.
Serve with bagels,
horseradish cream dressing, capers, more dill, greens, vinaigrette, honey
mustard, bread rounds.
Every year about 95 000 people die in
Sweden and, according to the law, everyone must be buried. There must be
room for everyone in the cemeteries, therefore the future needs of space
have to be predicted. Because of this funerals must be part of the
the early Middle Ages, driven by famine at home and the promise of
wealth to be had in other lands, the Vikings set out from Scandinavia to
conquer parts of England, Ireland, France, Russia, and even Turkey.
Bolstered by their successes, the Vikings pushed westward, eventually
crossing the North Atlantic and founding settlements in Iceland,
Greenland, and Newfoundland in Canada. Read
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