New Scandinavian Cooking With Andreas Viestad

Red onion soup; port; cheese and bacalao stew; fish in Rio de Janeiro.

Barbecue fish skewers; cod; salad; lamb confit with rutabaga.

Crab cocktail with dill; lobster bisque; tarragon lobster; potato salad with red onions.

Chanterelle sandwich with dill; steamed mussels; tart with berries.

Potato and herb salad; potato and leek soup; smoked salmon; salmon roe; pork with potato and rutabaga gratin.

Apple-marinated duck breast; ice cream with honey and thyme.

Flatbread canape and country bread.

Norwegian mulled wine; pork meatballs; sorbet.

Grilled cheese sandwiches; trout; chicken stuffed with oranges.

King crab from the fjords; wild salmon; fresh asparagus/cucumber salad; lingonberries.

Many kinds of berries grow amid the stunning scenery of the Arctic Circle; hang-gliding.

As the Hurtigruta ferries people along the Norwegian coastline, Andreas explores the culinary art of smoking.

Memorable scenes from the first two seasons.