Come Dine At The Chairman’s Table
SOMETIMES WHEN you want a great feed, it pays to go straight to the top.
Torstein Hagen is the Chairman of Viking Cruises. Here, we present two of his favourite dishes that are served aboard his award-winning ships.
Lovingly named for the Chairman’s mother, Mamsen’s is the Norwegian deli on Viking’s ocean and expedition ships, as well as on board the Viking Mississippi.
With a menu inspired by family recipes – including the guest-favourite Mamsen’s Waffle – all dishes are served on the same tableware pattern that has been in the Hagen family for almost a century.
- 10 Fresh Eggs
- 500gm Granulated Sugar
- 200gm Sour Cream
- 1ltr Milk
- 3 Vanilla Beans
- 1kg Flour
- 1tsp Granulated Salt
- 5tsp Baking Powder
- 5tsp Ground Cardamom
- 500gm Unsalted Butter
- In a large bowl, blend eggs until smooth, add sugar (little by little) until dissolves.
- Add in sour cream and milk, mix well until smooth.
- Add dry ingredients (flour to be added little by little), blend until smooth (use a small hand mixer).
- Add melted butter, mix into the waffle batter to combine.
Note: Ensure Waffle machine is pre-heated to 185 C – 200 C (adjust as per machine) for at least 20 minutes before using. Waffle must be crisp on the outside, but moist and soft in the inside.
POACHED NORWEGIAN SALMON AND CUCUMBER SALAD
Prep time: 38 minutes. Cook time: 10 minutes.
Makes four servings.
- 1 cucumber
- 2 Tbsp (26 g) sugar
- 3½ oz (100 ml) water
- 8½ oz (250 ml) rice wine vinegar
- 4 6-oz (170-g) salmon fillets (around 6 oz/170 g)
- 1 pt (475 ml) heavy cream
- 2¾ oz (80 g) butter
- 1 Tbsp (3.5 g) fresh chives
- Salt and pepper to taste
Peel the cucumber and slice into disks. Sprinkle the disks with salt and allow to marinate for five minutes. Squeeze out the liquid. Mix the sugar, water and vinegar, pour over the sliced cucumber, and place in the fridge for half an hour. Drain and reserve.
Bring a pan of salted water to a boil, then turn down the heat and add the salmon fillets. Allow to poach for about eight minutes, until just tender.
Meanwhile, prepare the chive sauce. Bring the cream to a boil in a saucepan, then reduce the heat and allow to simmer until reduced by half. Whisk in the butter, then add the fresh chives and season to taste.