Savoring the Journey: Cooking, Culture & A Nordic Salmon Delight

One of the greatest joys in my life — aside from my family, who always comes first — is discovering the world through food.

As the child of immigrants, much of my personal history is told through recipes. Food holds stories: of people, of places, of generations. It’s through cooking and eating that I’ve found the most meaningful way to connect with different cultures — and gain a deeper appreciation for what makes us unique.

That’s why, whenever I travel, I seek out cooking classes. They’ve become a kind of ritual — a hands-on, heart-filled way to learn and savor something new. Many cruise ships today, like those on Regent’s Splendor, offer incredible onboard cooking experiences in beautiful teaching kitchens.

The classes usually run from 60 to 120 minutes, and the best part? You don’t just watch — you cook, you taste, and you connect. It’s more than just learning how to make a dish. It’s about sharing stories, passing plates, and bonding with fellow passengers — especially wonderful if you’re a solo traveler. Nothing breaks the ice quite like a shared meal.

One memorable dish I created aboard the Regent Splendor is this rich and elegant take on a Nordic favorite:

Nordic Salmon Rillettes

Serves 8

A creamy, savory spread that feels luxurious but is simple to prepare — this dish brings together poached and smoked salmon with bright accents like lemon and chives. Perfect as a shared appetizer, it’s equally at home on a holiday table or at a casual gathering with friends.

INGREDIENTS

  • 1/2 cup unsalted butter, room temperature

  • 1/4 cup crème fraîche

  • 1/2 cup grated daikon (Japanese radish)

  • 2 tbsp minced shallot

  • 2 tbsp thinly sliced fresh chives

  • 3 tbsp fresh lemon juice

  • 1 tbsp aquavit (or vodka, if preferred)

  • 1 lb salmon fillet, poached, cooled, and flaked (you can substitute canned salmon in a pinch)

  • 1/2 lb smoked salmon, flaked

  • Smoked sweet paprika (for garnish)

  • 1 baguette, thinly sliced

  • 1 cucumber, thinly sliced

INSTRUCTIONS

  1. In a medium mixing bowl, combine the butter and crème fraîche. Whip gently until smooth and well combined.

  2. Fold in the grated daikon, shallots, chives, lemon juice, and aquavit. Stir to combine.

  3. Gently fold in both the poached and smoked salmon, being careful not to overmix — you want to maintain some texture.

  4. Spoon the mixture into a serving bowl, ceramic crocks, or a mold (for an elegant presentation).

  5. Chill slightly before serving.

  6. Sprinkle with smoked paprika for a little color and extra flavor.

  7. Serve with toasted baguette slices and crisp cucumber rounds.

Suzanne MooreComment