When you’ve had the best 10 days of meals in your life on board a Viking cruise ship (see Smooth Sailing, June 2025), what do you do? Get the recipes!
Here are some of the dishes it was our considerable pleasure to consume.
APPETIZERS
Steamed Mussels
Ingredients
1 1/2 Tbsp (22 g) unsalted butter
1 Tbsp (15 g) shallot, minced
1 tsp (3 g) garlic, minced
1 C (180 g) fennel bulb, finely chopped
1/4 C (50 g) piquillo or roasted red peppers, drained and minced
Salt to taste
1/4 C (59 g) dry vermouth, like Cinzano
1 1/2 C (355 g) heavy cream
2 pinches saffron threads
1 C (200 g) lump crabmeat, picked over for cartilage
4 dozen live mussels, scrubbed and debearded
Fennel fronds, chopped
Directions
Melt butter in a large pot with a tight-fitting lid over medium heat. Add shallot, garlic, fennel bulb, peppers and salt, stirring often, until fennel has softened, about 5 minutes.
Stir in vermouth and cook until almost entirely evaporated. Add heavy cream and saffron; bring to a boil; reduce heat to low. Add crab and mussels; stir to combine. Cover and simmer 3–4 minutes, or until mussels open.
Transfer mussels to bowls; spoon liquid and vegetables over them, and garnish with chopped fennel fronds.
- Prep time: 8 minutes
- Cook time: 5 minutes
- Makes 6–8 servings
Chicken Lettuce Wraps
Ingredients
Filling
- 2 dried black mushrooms
- 1 1/2 tsp (5 g) cornstarch
- 2 tsp (10 ml) Chinese rice wine or dry sherry
- 1/2 lb (454 g) ground chicken
- 1 Tbsp (15 ml) vegetable oil
- 1 tsp (5 g) minced ginger
- 1 clove garlic, minced
- 1/2 med red bell pepper, seeded and finely chopped
- 1/2 C (80 g) water chestnuts, finely chopped
- 2 tsp (1.5 g) fresh cilantro, chopped
Sauce
- 1/4 C (60 ml) hoisin sauce
- 2 tsp (10 ml) soy sauce
- 1 1/2 tsp (9 ml) chili garlic sauce
- 1 tsp (5 ml) toasted sesame oil
Wrap
8 med iceberg or butter lettuce leaves
Directions
Filling
Soak mushrooms in warm water 15 minutes until softened; drain, discard stems; chop caps. Whisk together cornstarch and wine in a small bowl; add chicken; let stand 10 minutes. Heat a wok or skillet over high heat until hot. Add oil; swirl to coat all sides. Add ginger and garlic and cook, stirring constantly, until fragrant, about 15 seconds.
Add chicken mixture and cook, stirring constantly, for about 2 minutes, or until crumbly and no longer pink. Add bell pepper, water chestnuts and mushrooms and cook, stirring constantly, for 1–2 minutes until bell pepper is soft. Stir in cilantro; remove from heat. Combine all sauce ingredients in a bowl and mix well.
To serve, arrange lettuce on a plate. Place chicken mixture and sauce in separate serving bowls. Each person can make their own wrap by spooning chicken mixture into lettuce leaves and drizzling sauce on top. Fold the lettuce around the filling and enjoy.
- Prep time: 35 minutes
- Cook time: 4 minutes
- Makes 4 servings
Coconut Shrimp
Ingredients
Sauce
- ½ C (110 g) mayonnaise
- 2 tsp (10 ml) tomato paste
- 2 tsp (10 ml) fresh squeezed lime juice
- 2 tsp (10 ml) honey
- ½ tsp (2.5 g) jerk seasoning
- ¼ tsp (2.5 g) salt
Shrimp
- Canola oil for frying
- 1½ C (110 g) unsweetened shredded coconut
- ⅓ C (33 g) flour
- ⅓ C (80 ml) ginger ale
- 1½ tsp (6 g) baking soda
- ½ tsp (2.5 g) salt
- ¼–½ tsp (2 g) cayenne pepper to taste
- 1 lg egg, lightly beaten
- 1 lb (454 g) large shrimp, peeled and deveined
Directions
Sauce
Combine all sauce ingredients in a small bowl and let stand at least 15 minutes to blend flavors before serving.
Shrimp
In a deep saucepan, heat oil to 350°F (177°C) over medium high. Line a baking sheet with foil. Place coconut in a shallow bowl. In another bowl, combine flour, ginger ale, baking soda, salt, cayenne and egg, stirring until smooth. Dip shrimp in this, then press into coconut; place on baking sheet.
Working in batches, place shrimp in hot oil; cook until golden brown, 3–5 minutes; remove; drain on paper towels. Serve immediately with dipping sauce.
- Prep time: 10 minutes
- Cook time: 10 minutes
- Makes 8 servings
ENTREES
Chicken Trinidad With Orange Rum Sauce
Ingredients
Chicken
4 6-oz (170-g) boneless chicken breasts
2 Tbsp (30 ml) Angostura bitters
Salt and freshly ground pepper
1 lg apple, peeled and finely diced
3/4 C (129 g) almonds, chopped
Canola or vegetable oil for frying
1 C (125 g) flour
3 lg eggs, beaten
1 C (75 g) grated unsweetened coconut
Orange Rum Sauce
2 C (473 ml) orange juice
1/4 C (57 ml) rum
2/3 C (173 g) unsalted butter, cut into small pieces
1/4 C (59 ml) heavy cream
Plating
Crushed red pepper flakes to taste
Chopped parsley to taste
Directions
Chicken
Preheat oven to 350°F (177°C). Pound chicken breasts flat, brush with bitters; sprinkle with salt and pepper. Spread apple and almonds over breasts and roll, securing ends with toothpicks. Heat 3 inches (7.6 cm) of oil in a large deep saucepan over medium until oil reaches 350°F (177°C).
Meanwhile, place flour on a plate, eggs in a shallow bowl and coconut on a plate. Dip each breast in flour, shaking to remove excess. Dip in egg, then roll in coconut. Using tongs, lower chicken into oil and fry, 2 pieces at a time, until golden brown, about 4 minutes.
Transfer to a baking sheet; bake until done, about 17 minutes. Remove from heat; cover to keep warm.
Orange Rum Sauce
Bring orange juice to a simmer over medium heat; cook until reduced by half, about 10 minutes. Add rum; cook 5 minutes. Remove from heat, whisk in butter a little at a time; stir in cream.
Plating
Pour a little sauce on each plate, slice the breasts diagonally and arrange on sauce. Garnish with red pepper flakes and parsley; serve immediately.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Makes 4 servings
Norwegian-Style Meatballs
Ingredients
1 lb (454 g) lean ground beef
1/2 lb (227 g) ground pork
1 lg egg
3/4 C (60 g) panko
1 tsp (5 g) salt
1/2 tsp (1 g) pepper
1/4 tsp (0.6 g) nutmeg
1/4 tsp (0.5 g) ginger
1/8 tsp (0.6 g) allspice
1/2 C (118 ml) milk
1 C (201 g) yellow onion, minced
1/4 C (10 g) fresh parsley, chopped
6 Tbsp (86 g) butter, divided
1/4 C (31 g) flour
4 C (946 ml) low sodium chicken broth
1/4 C (118 ml) red wine
Directions
Combine beef, pork and egg in a large bowl; make a well in the center and add breadcrumbs, salt, pepper, ginger, allspice and milk; let stand 2 minutes. Add onion and parsley and mix together with your hands until completely incorporated; form into 1-inch (2.5-cm) balls.
Place 2 T (29 g) butter in a large skillet over medium high, and working in batches, brown meatballs on all sides until cooked through, about 8 minutes per batch. Transfer to a serving bowl; cover loosely to keep warm. Reduce heat to medium, place remaining butter in skillet, add flour and stir to form a thick paste.
Cook, stirring constantly, 2 minutes; then whisk in broth and wine. Bring to a boil, reduce heat; simmer until thickened, about 7 minutes. Pour over meatballs, tossing to coat. Serve immediately.
- Prep time: 6 minutes
- Cook time: 25 minutes
- Makes 6 servings
Eight Precious Vegetable Stir-Fry
Ingredients
Sauce
2 tsp (6 g) cornstarch
4 tsp (18 ml) cold water
1/2 C (118 ml) low-sodium vegetable or chicken broth
4 tsp (18 ml) rice wine or dry sherry
1 Tbsp (15 ml) oyster-flavored sauce
1 Tbsp (15 ml) soy sauce
1 tsp (5 ml) toasted sesame oil
2 tsp (8 g) sugar
1/4 tsp (0.6 g) white pepper
Stir-Fry
1 Tbsp (15 ml) peanut oil
1 tsp (6 g) garlic, minced
1/2 tsp (10 g) ginger, minced
1/2 C (32 g) carrots, peeled and sliced
1/2 C (65 g) jicama, peeled and sliced
1/2 C (60 g) lotus root, peeled and sliced
8 Chinese long beans, cut into 1-in (25-cm) pieces
4 heads baby bok choy, quartered lengthwise
8 small shiitake mushrooms, stems removed
2 Tbsp (30 ml) water
1/2 med red bell pepper, seeded and cut into 1-in (25-cm) diamonds
4 med asparagus spears, trimmed and thinly sliced diagonally
Directions
Sauce
To make the sauce, whisk cornstarch and water together in a small bowl. Add remaining sauce ingredients, stirring to combine; set aside.
Heat a wok or large skillet over high heat; add oil, swirling to coat sides. Add garlic and ginger and cook, stirring constantly until fragrant, about 10 seconds. Add carrots, jicama, lotus root, long beans, bok choy and mushrooms; cook 1 minute, stirring constantly.
Add water, cover, reduce heat to medium low and cook 3 minutes. Remove cover, turn to medium high heat, add bell pepper and asparagus and cook, stirring constantly, 1 minute. Add sauce and cook, stirring until sauce boils and thickens.
- Prep time: 15 minutes
- Cook time: 6 minutes
- Makes 4 servings
- Prep time: 15 minutes
- Cook time: 2 hours
- Makes 6 servings
- Prep time: 10 minutes
- Cook time: 10 minutes
- Makes 6 servings
- Prep time: 22 minutes
- Cook time: 25 minutes
- Makes 8 servings
DESSERTS
Chocolate Hazelnut Panna Cotta
Ingredients
2 sheets leaf gelatin
2 oz (57 g) bittersweet chocolate, finely chopped
3/4 C (135 g) chocolate hazelnut spread, like Nutella
2 C (473 ml) heavy cream
1 tsp (5 g) Amaretto liqueur
1 C (118 g) sweetened whipped cream
1/4 C (25 g) chocolate shavings
Directions
Submerge gelatin leaves in ice water and let soak until softened, about 10 minutes. Place chocolate and chocolate hazelnut spread in a large bowl, stir to combine; set aside. Place cream in a medium saucepan and let just barely come to a boil; remove from heat.
Pull softened gelatin sheets from water; squeeze out excess liquid. Add gelatin to cream, swirling to melt and combine. Immediately pour cream mixture over chocolate mixture. Allow cream and chocolate mixture to stand a few minutes, then whisk until smooth and blend in Amaretto.
Transfer to 6 individual serving glasses. Refrigerate at least 2 hours before serving; cover with plastic wrap if refrigerating overnight. Garnish with whipped cream and chocolate shavings.
Fruit Gratin With Old Rum
Ingredients
Topping
2 lg egg yolks
1/2 C (118 ml) heavy cream
1 C (238 ml) half and half
1/2 tsp (2.5 ml) vanilla extract
1/2 C (96 g) sugar
1/4 C (38 g) cornstarch
6 lg egg whites
Filling
1 1/2 (195 g) pineapple, diced
1 1/2 (195 g) papaya, diced
1 banana, diced
1 mango, diced
4 Tbsp (59 ml) old rum
2 Tbsp (28 g) light brown sugar
Directions
Topping
Whisk yolks in a small bowl; set aside. In a saucepan over medium, heat cream, half and half and vanilla until hot but not boiling; slowly pour about a quarter of cream mixture into yolks, whisking constantly, then pour yolk and cream mixture back into remaining cream in saucepan, whisking to combine. Whisk in sugar and cornstarch, stirring constantly until mixture thickens, about 4 minutes.
Transfer to a bowl; cover surface directly with plastic wrap and cool at least 10 minutes. Beat egg whites in a medium bowl until very stiff; then fold in cooled cream mixture.
Preheat oven to 450°F (232°C), butter 6 shallow ovenproof dishes or a 9x11-inch baking dish and set aside. Combine fruit, rum and brown sugar; divide among dessert dishes. Spoon cream mixture generously over top and bake until golden brown, about 8 minutes.
Pistachio Torta
Ingredients
Torta
1/3 C (41 g) flour, plus additional for dusting
1/2 tsp (2.3 g) baking powder
Pinch of salt
7 oz (198 g) pistachio paste
1/4 C (48 g) sugar
8 Tbsp (115 g) unsalted butter, room temperature
2 Tbsp (30 ml) honey
3 lg eggs
2 Tbsp (30 ml) Amaretto liqueur
Panna Acida
8 oz (227 g) crème fraîche
1 tsp (5 ml) orange-blossom water
Honeyed Oranges
2 Tbsp (29 g) unsalted butter
1 Tbsp (12 g) sugar
3 oranges, peeled and cut into ¼-in (6-mm) rounds
1/3 C (78 ml) honey
Pinch of salt
Plating
1/2 C (62 g) roasted shelled pistachios, chopped
Confectioners’ sugar
Directions
Torta
Preheat oven to 350°F (177°C). Line bottom of an 8-inch (20-cm) springform pan with parchment; grease and flour pan, including parchment. In a bowl, whisk together flour, baking powder and salt; set aside.
In another bowl, cream together pistachio paste and sugar with paddle attachment on low. Add butter; increase speed to medium and beat until light and fluffy, about 4 minutes. Drizzle in honey, beating continuously. Add eggs one at a time, beating after each addition until completely combined. Beat in Amaretto. Add flour mixture; beat until just combined.
Pour into prepared pan; smooth top with a spatula. Bake 25 minutes; let cool 20 minutes before removing ring. Cool cake completely before serving.
Panna Acida
Whisk together crème fraîche and orange-blossom water until it just begins to get stiff; refrigerate.
Honeyed Oranges
In a frying pan, melt butter and sugar over medium until butter begins to foam and brown. Add orange rounds; cook about 1 minute or until edges just begin to caramelize. Add honey and pinch of salt, swirling pan. Remove from pan and either serve immediately or cool to room temperature before serving.
Plating
Top cake with the chopped pistachios and dust with confectioners’ sugar. Serve with a side dollop of panna acida and honeyed oranges.
*Photos courtesy Viking