Recipe Catalog
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A Scandinavian treasure that turns fish into the best of appetizers. You will also need sea salt (it is more delicate and interesting - not the option to replace it with regular salt), dill and vodka!
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Gravlax with salmon and beetroot is an elegant dish of Northern European cuisine with roots in Scandinavia. Traditionally made by sailors burying fish in sand for fermentation, this method has evolved into an art of marinating. The delicate salmon fillet infused with flavors of salt, sugar, dill, and schnapps takes on a vibrant hue from the beetroot. The taste is a subtle balance of sweetness, spiciness, and freshness highlighted by a hint of horseradish's sharpness. Gravlax is perfect for appetizers served on rye bread or with a creamy sauce. This dish not only pleases the eye with its rich raspberry color but also reveals the depth of Northern culinary traditions.
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Gravlax is a traditional Norwegian dish that dates back to ancient fish preservation methods. In this recipe, the classic preparation is enhanced with beetroot, giving the dish a rich color and slight sweetness. Salmon, carefully deboned, absorbs the aromas of white pepper, dill, and alcohol, creating a perfect balance of flavors. Salt and sugar not only highlight the fish's natural tenderness but also aid in its curing. Roasted or fresh beetroot adds earthy flavor notes while cognac provides a hint of spiciness. After several days of aging in the refrigerator, gravlax becomes tender and aromatic, perfectly pairing with rye bread, crème fraîche or a light salad. This elegant and easy-to-make dish will delight both gourmets and lovers of northern culinary traditions.
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The famous "Shaken, not stirred" is not quite the correct translation of Bond's phrase. It may seem that the cocktail is made in two steps: stir, then shake. In fact, we are talking about two ways of preparing any cocktail: stir in a glass or shake in a shaker. You can do it either way - we have the orthodox version.
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Gravlax is a classic dish of Norwegian cuisine dating back to the Viking era. Back then, fish was salted and buried for fermentation. Today, salmon is marinated in a mixture of salt, sugar, alcohol, and aromatic spices for a unique flavor. Gravlax has a refined sweet-salty taste with subtle anise notes, while dill adds freshness. It's perfect as an appetizer with rye bread, mustard sauce, or simply lemon slices. Its ease of preparation makes it a favorite among home gourmets: just a couple of days in brine and you have an exquisite treat. It's not just a dish but part of Norway's culinary heritage embodying natural harmony and love for quality ingredients.
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A dish based on an appetizer from the repertoire of Afisha-Food columnist Elena Chekalova. Lena serves salted duck with fennel, and we decided to try it with a beetroot tops salad.
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Gravlax salmon is an exquisite dish of European cuisine originating from Scandinavia. Its name translates to 'buried salmon,' referring to ancient fish salting methods. This culinary masterpiece combines the tenderness of fresh salmon with the aroma of dill and spicy seasonings. The taste is refined, with a hint of sweetness and savory saltiness. The thinnest slices of gravlax pair perfectly with rye bread, mustard-based sauces, or fresh vegetables. Due to its simple preparation, this delicacy can be made at home to enjoy an authentic flavor. The key is to give the fish time to properly mature under pressure, revealing its rich taste and texture. Gravlax is not just an appetizer but a symbol of northern gastronomy that pairs excellently with white wine or light alcoholic beverages.
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Gravlax, gravlax, is a shortened version of gravad lax ("buried salmon"): this is the name of an old Swedish method of preserving fish in the ground. Gravlax is served with mustard sauce and - usually - with potato salad, which goes well with the salty-sweet red fish. The salad is also good on its own - Swedes often make it for picnics.
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The Scandinavian mood of this recipe is given by the pancake filling - spinach, parmesan and salted salmon. Recipe from Maxim Fomenkov, chef of the restaurant "Uzory".
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An ideal option for those who are ready to switch off from current affairs and problems in the morning. You only need 10 ml of vodka, but no one is stopping you from pouring a shot.
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Orange sorbet with vodka and basil is an exquisite blend of citrus freshness, yogurt softness, and spicy basil notes. This dessert is true gastronomic art that surprises with contrasting flavors. The recipe's history goes back to culinary experiments where classic sorbet is enriched with unusual ingredients. Vodka adds a light bitterness while banana adds tenderness. Serving in frozen orange peels makes the dish aesthetic and convenient. This refreshing treat is perfect for summer evenings or festive events where you want to impress guests with unique desserts. The flavor palette unfolds gradually: first the sweet-sour coolness of oranges, then the creamy softness of yogurt, and finally – the refreshing spice of basil. An unforgettable delight for true gourmets.
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Risotto with vodka and onion is a bold and unusual take on the classic Italian dish. Its exquisite flavor arises from the combination of velvety rice, light caramelization of green onions, and a spicy hint of vodka that adds depth and richness to the dish. The vodka evaporates, leaving a subtle aroma, while lemon zest adds freshness. This risotto pairs perfectly with a glass of white wine for dinner, harmonizing with the salty notes of Parma ham and the tenderness of Parmesan cheese. The dish likely stems from gastronomic experiments by chefs aiming to blend traditional techniques with modern flavors. It is served in top Italian restaurants but can also be made at home to impress guests and indulge yourself.
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Sweet tea with vodka and lemonade is a bold signature cocktail that combines the cozy warmth of brewed tea with the refreshing tartness of lemonade and a spicy hint of vodka. Its origin lacks strict traditions but reflects a modern desire for experimentation in mixology. The drink has a delicate balance between the sweetness of tea, the freshness of lemon, and a light spicy note of mint. It is perfect for summer evenings or friendly gatherings when you want to refresh the conversation with an original taste. It is easy to prepare: tea is brewed and infused with mint aromas before being mixed with lemonade and vodka. Served with ice cubes, it completes the harmony of flavors with a slice of lemon. This cocktail offers a fresh take on familiar ingredients, giving them new resonance and creating an atmosphere.
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Shrimp cocktail with vodka, celery, Tabasco, and ketchup is a spicy dish of American cuisine. Its history dates back to the early 20th century. The cocktail's flavor balances sweet ketchup with the heat of Tabasco and fresh lemon juice. Celery and onion create a nice contrast with the shrimp. This dish is perfect for parties or buffets.
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Capellini with salmon, vodka, lemon, and dill is a refined dish of Italian cuisine that combines the tenderness of 'Angel Hair' pasta with the rich flavor of salmon and the aroma of fresh dill. Vodka adds depth to the sauce, softening the creamy base, while lemon zest and juice provide a refreshing tang. This dish likely originated in restaurants aiming to blend classic Italian pasta with unique ingredients. The creamy-citrus sauce makes it perfect for dinner in warm company or a romantic evening. The presentation is elegant and fragrant, with each bite filled with harmony of flavors. Capellini quickly absorbs the sauce, ensuring a creamy texture and richness. It's an ideal combination for connoisseurs of gastronomic pleasure!
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