Viking salmon with flatbread and skagen sauce – SCANDINAVIAN Cuisine

“We tend to think of Vikings as ferocious warriors with carnivorous tastes, but the real Viking diet was surprisingly light and nutritious. They ate berries, vegetable soups and barley risottos, and something like this simple roasted salmon with flatbreads might have been just the kind of meal a terrifying Viking might have loved between raiding parties.” Adam Liaw, Destination Flavour Scandinavia

2 kg side of salmon, skin on, pin-boned
sea salt flakes, to season
watercress, to serve

Skagen sauce

150 g (½ cup) mayonnaise
2 tbsp sour cream or crème fraiche
1 tsp Dijon mustard
2 tbsp finely chopped dill
60 ml (¼ cup) whitefish or salmon roe
finely grated zest of 1 lemon
juice of ½ lemon

Viking flatbread

300 g (2 cups) plain flour
75 g (½ cup) rye flour
75 g (½ cup) spelt flour
375 ml (1½ cups) buttermilk
1 tsp salt
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Nail the salmon to a plank of wood with wooden nails, flesh-side facing up. Season well with salt. Place vertically next to a fire at a distance where it becomes uncomfortable to hold your hand after 10 seconds.

Cook for 20-30 minutes, tail-side up, then flip vertically and continue for a further 20-30 minutes until just cooked through.

To make the skagen sauce, combine all the ingredients together in a bowl and refrigerate until ready to serve.

To make the Viking flatbread, combine the dry ingredients in a large bowl, then make a well in the centre. Gradually add the buttermilk and stir until the dough comes together. Transfer to a lightly floured work surface and knead until smooth. Roll the dough into 5 cm balls, then using your hands, pinch and flatten the balls to about 5 mm thick. Toast the flatbreads in a dry frying pan over high heat or on a hot stone in the fire for about 1-2 minutes each side until golden in parts and cooked through.

Serve the salmon with the skagen sauce, flatbread and watercress.


• You could use a piece of wood, such as cedar or any other wood suitable for smoking food. Soak the wood and the wooden nails in cold water overnight to prevent them burning during cooking.



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20 comments for “Viking salmon with flatbread and skagen sauce – SCANDINAVIAN Cuisine

  1. Redzal Mahdin
    June 2, 2018 at 3:06 am

    Viking Salmon is the best of all Salmon dish I ever had!!!

  2. Krieg Films
    June 2, 2018 at 3:06 am

    vikings didn't have saws…? u waat?

  3. Camela Andersson
    June 2, 2018 at 3:06 am

    seemen on a plank? that's all i heard, wtf is that to be happy about?

    June 2, 2018 at 3:06 am

    Yeah, this is just a modern gourmet meal cooked in a quaint setting. Cool meal and all, but its most definiteley not what vikings ate

  5. TheEmeraldfox777
    June 2, 2018 at 3:06 am

    Lmao that niggel said vikings didn't have swords! 😂 😂

  6. Cabbage Nation
    June 2, 2018 at 3:06 am

    Loki is the God of lightning

  7. Todd Jarvis
    June 2, 2018 at 3:06 am

    Why not use salt water for baking if salt was so expensive?

  8. Meg Altright
    June 2, 2018 at 3:06 am

    WHY is an AUSTRALIAN presenting this?????

  9. Wardeni
    June 2, 2018 at 3:06 am

    Salmon on a plank, didn't know that's from the Vikings, people make it all the time in Finland during summer.

  10. Sheep Ewe
    June 2, 2018 at 3:06 am

    I love the feeling in this video, even if i know it´s not 100% historical correct it´s still a coosy thing to watch, especiually now, a could nordic winterday few weeks before cristmas.

  11. Nagelfar
    June 2, 2018 at 3:06 am

    I want to hurt this person

  12. Beaufort Chefs
    June 2, 2018 at 3:06 am

    Wait a minute… Adam you're my man, so no hard feelings, but you check the heat with your hand, THEN you pop your rock on top of the hole on the oven forcing more heat through the front.
    Shouldn't you check the heat after you pop the rock on?
    Did the vikings also cook their salmon with the flesh facing the heat? Won't that dry it out bro?

  13. Ash C
    June 2, 2018 at 3:06 am

    that amount of salt would have started a war with the vikings

  14. Ash C
    June 2, 2018 at 3:06 am

    so what none drill tool did you use for the holes lmao

  15. Maurice Lushwena
    June 2, 2018 at 3:06 am

    wtf just sat here for 5 minutes to see how it comes out, and it ends ???

  16. konrad vesterberg
    June 2, 2018 at 3:06 am

    Den här killen är jätte cringe

  17. anxez
    June 2, 2018 at 3:06 am

    The full first minute was like watching some graphic salmon horror film. lol

  18. AngellGaby
    June 2, 2018 at 3:06 am

    I hate when they dont show the finished meal all put up together

  19. Andrew Keller
    June 2, 2018 at 3:06 am

    Хуета какая то

  20. Algird Sova
    June 2, 2018 at 3:06 am

    This video reminds me of how much I hate man buns

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