Starter „Sudden“ from Estonia  

Fillet whitefish or salmon, chop finely. Chop onion finely, mix with fish. Season with sea salt, lemon juice and pepper. Chill in the refrigeraator. Eat with black or white bread, a sip of cold vodka is appropriate.

Starters from Norway
1. Flattbrød med smør og brunost (Flat bread with butter and brown cheese)

> 2. Fenalår (Norwegian salted and dried meat, also served with flatbread)

3. Kaldrøkt laks med sennepssaus og rugbrød (Cold smoked salmon served on rye-bread with mustard sauce)

These starters are bread based so there is no recipe.

Graflax

Ingredients

1.     1 fillet of salmon (700 g). Boneless.

2.     6 peppercorns

3.     ½ lemon

4.     4-5 tbs dill

5.     200 g salt

6.     2 tbs water

7.     1 tbs of pickled salmon/fish herbs

8.     Brown sugar- 200 g

1.     Put a fillet of salmon into a square serving dish.
2.     Mix salt, peppercorn, brown sugar and water into a blender. Pour the mixed ingredients into a salmon and rub it into the salmon.
3.     Add one spoon of pickled fish herbs
4.     Put the spice evenly onto the fillet.
5.     Chop the dill finely and sprinkle it over.
6.     Grate the skin of half of a lemon. Sprinkle this lemon zest over the salmon in the end.
7.     Put a plastic film over the serving dish and weigh it down. (for example put a cutting board on top of it).
8.     Keep salmon for 24-48 hours.
9.     Flush the fillet with cold water. Dry it before. Serve it with fresh dill and good sauce. 

Simple gravlax sauce:

Ingredients
250 g mayonnaise 
1 tbs mustard 
1 tbs honey 
1 tsp dill 
salt and ground pepper to taste

Mix together mayonnaise, mustard and honey. Add dill, salt and pepper, or pickle mix from the gravlax. If using dried dill, allow the sauce to stand for at least 10 minutes before serving. 

Deluxe gravlax sauce:
2 tbs sweet mustard 
1 tbs Hot mustard
1 tbs sugar 
1 tbs vinegar 
1 egg yolk (optional - makes the sauce smoother) 
salt and white pepper to taste
1/2 cup vegetable oil 
fresh dill, chopped, to taste (use plenty)

Mix together mustard, vinegar, sugar, salt, pepper and egg yolk (if using). Add the oil slowly, while beating constantly. Continue until the sauce is creamy and smooth. Add the dill. 
If you don't like dill, leave it out of the sauce, and scrape it off the fish before eating.