Beginning of Autumn at Hardangervidda

It's hard to deny that Scandinavian autumn is coming. The days gradually become shorter and shorter, the sun rises later every day,  the season of endless rain begins, causing that even during the day it is relatively dark outside.

However, the nature compensates for this great inconvenience with these colors from yellow to deep red and brown , which contrasts beautifully with the gray rocks, and sometimes stony and sometimes blue sky.

Hardangervidda in October

Hardangervidda is a huge mountain plateau (the largest in Europe), situated between Bergen and Oslo. Due to the height above sea level (from 800m to 1700m) it has a cold climate all year round. It is also a site for one of Norway's largest glaciers, Hardangerjøkolen and largest Norwegian national park. Despite the harsh climate, Hardangervidda is characterized by extensive alpine and arctic flora and fauna, among others herds of reindeer, local birds and rodents, like lemming. Another time I will write more about this wild and beautiful place, it's worth it!

Taste of Norwegian treasure

One of the basic food products in Norway is salmon, eaten by Norwegians and exported to many other countries. Basically salmon is bred in saltwater fish-farms, which are spread all over the country in numerous Norwegian fjords. One of those farms has been captured by me in Hardangerfjord:
 

One of the typical Norwegian dishes is gravlaks (that is cured salmon). This is a raw salmon cured in salt, sugar, and dill. In the past salmon was also fermented by burying it in the ground, this is where it got its name from (grave means bury).

You can also buy two most popular types of salmon: smoked salmon and of course fresh (or frozen) raw salmon.

Smoked salmon goes very well with scrambled eggs, sometimes ruled in lefse, which is a soft, flat type of  "bread" (looks more like a flat pancake).