Osterhlafas (Oyster loaf)

Ingredients:

• 1 large loaf of bread

• Large knob of butter

• 1/2 cup of white wine

• 1/2 a cup of water

• 12 Oysters (cleaned and shucked)

• 1/2 cup beef (cut into small pieces)

• 1 tablespoon of suet

• 2 egg yolks

• 2 tsp Parsley

• Salt & Pepper

Method:

Cut a ‘lid’ from the top of the loaf and scoop out the insides of the loaf, to make a bowl. Retain half the bread filling and break into small pieces.

Melt the butter in a pan and add the bread pieces, along with the wine and the water. Heat gently while squashing the bread pieces with a spoon to further break them up.

Bring to a simmer and add the beef and suet. Simmer for around 5 minutes. Add the oysters (including their liquid) and simmer for a few minutes.

Stir in the egg yolks, parsley and season with salt & pepper.

Pour the mixture into the hollow loaf and pop the bread ‘lid’ back on.

Put the loaves into a pre heated oven at 160 degrees Celsius, and bake for around 20 -25 minutes, until the filling has set.

Serve by slicing into think cuts.

Beer Poached Salmon

Ingredients:

• Tablespoon of butter

• 1 Onion

• 1 tsp mustard seeds

• 250ml/1 cup beer

• 1/2 a side of Salmon

Method:

Melt the butter in a pan or cauldron. Peel and slice the onion and add to the pan, frying for a few minutes to soften.

Add the mustard seeds and fry for a few seconds, until they start to pop.

Pour the beer into the pan and bring to a boil. 

Meanwhile cut the salmon into chunks, and once the pan is boiling, add the salmon and simmer, uncovered, for around 10 minutes, until the fish is cooked through.

Serve the salmon immediately with a little of the onion broth.

Fish Cakes

Ingredients:

• 250g cooked salmon

• 250g cooked cod

• 2 tsp mustard

• 1/2 tsp salt

• 1 egg

• 2 tablespoons flour

Method:

Flake the cooked fish into a bowl. Stir in the mustard, salt & flour, followed by the egg.

Heat a little butter in a skillet.

Take small handfuls of the mixture and form into balls. Place the balls into the hot pan and squash slightly into ‘cakes’.

Cook for about five minutes on each side, until cooked through and golden in colour.

Mussels

Ingredients:

• Mussels

• 1/2 a pint of mead

• 250ml Cream

• 4 Spring onions (finely chopped)

Method:

Discard any open mussels that don’t close when you tap them.

Mix together the mead and the cream. Stir in the onions.

Bring this to a boil and add the Mussels. Cover and leave to cook for 2 minutes.

Remove the cover and shake or stir. When all the mussels have opened they are ready.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon

Planked trout

Ingredients:

• Water

• A 2-3 cm thick plank of oak or other ‘food safe’ wood

• 1 whole trout (or any other fish)

• Salt

• Nails or wooden pegs

• Optional Parsley, bay or other herbs

Method:
Soak the plank for 3 to 4 hours, or ideally overnight in water. You could substitute the water for beer or wine.

Prepare the fish by gutting, and removing the head, tail, and spine. Leaving the fish ina ‘butterfly’. Clean the fish and season the flesh with a little salt and any extra herbs. Fold in half, place onto the oak plank, nailing or pegging to hold it in place. If pegging you’ll need to drill some suitable holes into the plank.

Place the plank near to a fire and leave to slowly cook for about an hour, rotating the plank by 180 degrees half way through. Ensure the fish is cooked through before serving.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Oat wrapped cod

Ingredients:

• Butter

• 2 cod fillets

• 1 egg

• Salt and pepper

• Rolled oats

Method:

Heat a little butter in a frying pan or on a griddle.

Whisk the egg and use it to coat the cod fillets. Season with salt & pepper.

Sprinkle some oats onto a plate and push the cod fillets firmly into them, turn the fillets over and coat the other side.

Fry for about 5 minutes. Carefully turn the fish and cook for a further 5 minutes, until cooked through.

Serve with fresh seasonal salad leaves and barley risotto.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Cured salmon (Viking Gravadlax)

Ingredients:

• 100g sea salt

• 80g honey

• 30g dill (finely chopped)

• 12 juniper berries (crushed)

• A splash of mead

• 2 salmon fillets

Method:

Mix the Salt, honey, dill & berries well.

Place some cling film into a dish and lay 1 salmon fillet, skin side down and cover with the salt mix.

Place the second fillet, skin side up, on top and wrap tightly in the cling film.

Place something heavy on top and leave in the fridge for 2 – 4 days, depending on how salty you want the fish to be. Turn every 12 hours.

Drain any surplus liquid before serving.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Smoked Mackerel Butter

Ingredients:

• Smoked mackerel fillets (skin and bones removed)

• Unsalted butter (about half the same volume as fish)

• A mix of salad leaves, such as garlic-mustard, wild garlic, rocket, watercress (finely chopped)

Method:
Flake the fish into a bowl

Add the fresh butter and work together into a paste, until smooth. Add more butter if too stiff.

Add the salad leaves and mix well.

Serve on warm fresh bread, flat breads, crisp breads or oat cakes

Taken from my book ‘Eat like a Viking!’ Available now on Amazon