Happy Syttende mai!
Syttende mai translates 17th of May. Why is this day so important? Well, The Constitution of Norway was signed at Eidsvoll on May 17, 1814 and declared Norway to be an independent nation. Cities, towns and countries with strong Norwegian heritage and population celebrate this day with festivals. In Norway, it is a festival of flags and colorful processions, where children have a central part to play as they walk to the music of marching bands. You will see traditional Norwegian costumes as a prominent and natural part of the celebrations. The festivities last from early morning to late at night. Parties with family and friends featuring traditional food and drinks are common. This is the most important day for the children during the summer.
In my town of Poulsbo, Washington, U.S. we celebrate with our own Viking Fest. Our festival is a 3 day festival. I have invited many family and friends to a weekend Viking fest Camp out/ Cook out for the weekend and we cannot wait for the festivities. We will have games, food, music and go check out the downtown festivities and parade. We will start early in the morning and finish strong with a large bonfire. I will be providing the people with my Norwegian meatballs and German potato salad, which you can find the recipes in my book Around the World in 80 Recipes.
Below is a link to the Poulsbo Viking fest for those local travelers.
For those around the globe, see if there are any festivals in the areas you are in or will be visiting.
I like to leave you with a wonderful Norwegian recipe.
Honey-and-Mustard-Marinated Salmon with Rosemary Apples
1 pound salmon fillet, skin on, any pin bones removed
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon chili powder (optional)
4 sweet apples, such as Golden Delicious
2 tablespoons unsalted butter
1 small sprig fresh rosemary
Fresh mint leaves for garnish (optional)
Rinse the fish under cold running water. Pat dry with paper towels. In a shallow dish, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder, if using. Place the fish in the mixture, turning to coat it with the marinade. Cover and marinate for 2 to 3 hours in the refrigerator or, if pressed for time, for 30 minutes at room temperature.
Preheat the oven to 375°F. Transfer the fish to a baking dish. Bake for about 12 minutes, or until the flesh flakes nicely with a fork. Season with salt.
Meanwhile, core the apples and cut each into 8 wedges. Heat the butter in a large skillet over medium-high heat. Add the apples and rosemary, reduce the heat to medium, and cook for 5 minutes, until tender. Remove from the heat and discard the rosemary.
Serve the fish with the apples, garnished with mint, if desired.
Vel bekomme! God tur! Skål!