So the How To Train Your Dragon series holds a special place in my husband and I’s hearts. We were both fans of the first film (and dragons in general, come to think of it). We fell in in love with the TV series and the friendships between the Dragon Riders of Berk. But when How to Train Your Dragon 2 came out the year we were married, we knew Valka and Stoick’s wedding song had to make an appearance in our ceremony.
With that, it shouldn’t surprise you that we’ve already seen the final film in an early release. It is beautiful. It will make you cry. And if it just so happens to make you hungry, I have just the recipe to celebrate this tale of Viking and Dragon friendship. I’m talking about some Smoked Salmon Skewers, inspired by Valka from How to Train Your Dragon 2.
Click here to jump to the recipe for Valka’s Smoked Salmon.
For the Dancing and the Dreaming
Throughout the entire How To Train Your Dragon series, we see an ongoing theme of friendship, but how trust and empathy are necessary to the former to last through “scorching sun” and “freezing cold.” We see it when Hiccup befriends Toothless, when Stoick and Valka learn to trust dragons, and finally when Valka learns to trust humans again.
It also shows that the same values apply to marriage and family. Stoick and Valka’s wedding song is a pivotal moment in the film. They have not seen each other in decades. So much has changed for both of them — their views and beliefs. But their vow to love each other for “the dancing and the dreaming” remains and reminds them that they need to be partners who trust and listen to each other.
Valka’s Smoked Salmon
This recipe was in reference to Valka serving up salmon skewers to Stoick, Gobber, and Hiccup. She admits she is out of practice, which Gobber confirms that “her meatballs could kill more beasts than a battleax.” Granted, unlike Stoick and Valka, my husband did cite my cooking as one of the reasons he married me. Also, it’s my responsibility as a food blogger to feed you something edible.
That’s why I decided to delve a bit more into Viking food history to make this dish more palatable. Smoking fish was a way of preserving it and would make sense in Valka’s hideaway when she doesn’t always have time to cook. Just stick the fish in a smoker, task one of the dragons to keep the coals going, then come back in an hour or two.
Leeks and crabapples also seasoned and added acidity to Viking dishes. They also keep well for long periods of time. I chose to cut some leeks and granny smith apples into large chunks and add them onto the skewers. Carrying on with apples, I also marinated the fish in apple cider, then smoked the skewers with apple wood chips.
Since I wanted to add some more iconic flavors to our marinade, I mixed in some more spices and herbs. The Vikings also used dill, mustard, coriander and caraway seeds to season their dishes. I chose all of them, added honey, then reduced the marinade while the fish smoked to make a tasty glaze.
I leave it up to you as to whether you smoke these skewers in a smoker or a pot on the stovetop. I’ve included instructions for both. The salmon tastes best right out of the smoker on its own. However, I also highly recommend serving them with a batch of buttered rice.
Sing For Your Supper
You can keep scrolling for the recipe, HOWEVER, I also have the printable PDF recipe card available for my Patreon supporters.
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“Well, I didn’t marry ye for your cooking.”
Valka's Smoked Salmon
Equipment: Mixing bowl, wire whisk, pastry brush, 4-6 medium-sized metal skewers, stovetop, saucepan, electric smoker OR stockpot with lid, aluminum foil, pie plate, and metal steamer basket.
Ingredients:
- 2 leeks, white parts sliced into 1-inch rounds
- 1 granny smith apple, quartered then sliced into 1-inch chunks
- 1 lb salmon fillets, cut into 1-inch pieces
- 1/3 cup honey
- 1/2 cup apple cider
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon ground coriander seed
- 1 tablespoon stone-ground mustard
- kosher salt
- 1 tablespoon unsalted butter
- large handful of apple wood chips.
Instructions:
- Place the salmon in a large mixing bowl.
- Whisk the honey, cider, caraway seeds, dill weed, coriander seed, and mustard in the mixing cup. Pour the marinade over the salmon, then cover the bowl with plastic wrap and refrigerate for an hour.
- When ready to start smoking, arrange the pieces so that there are five pieces of salmon, alternating with three chunks of leek and three chunks of apple.
If using an electric smoker:
- Spray the cooking grate with cooking spray. Start preheating the smoker to 225° F before assembling the skewers.
- When hot, add a handful of apple wood chips to the tray.
- Place the salmon skewers on the grate and smoke for 1 hour.
If you are using a stovetop:
- Line the inner bottom of your stockpot with aluminum foil and place the apple wood chips on top. Place the pie plate on top of to cover the chips, then the steamer basket on top of that. Put the pot on the stovetop.
- Spray the basket with cooking spray then arrange the skewers on top. Cover the pot and seal the edges with more foil. Turn the heat on the stovetop on high and set two timers, one for 60 minutes, one for 7 minutes. Turn the ventilation hood on its highest setting.
- When 7 minutes is up, reduce the heat to low and let cook until the second timer goes off. Remove the pot from heat and remove the foil and lid while wearing oven mitts. Take the skewers out with a pair of tongs.
Make the glaze and serve:
- Pour the marinade into the saucepan 30 minutes before the fish finishes smoking and bring to a boil. Reduce the heat to medium-low then simmer for 20-30 minutes until thickened.
- Turn off the heat then stir in the butter and two pinches of kosher salt. When melted, brush the marinade on the smoked skewers before serving.
