Archives: Recipes

Cut the smoked salmon into cubes or whatever shape you prefer. 
Wash the salad, using a salad spinner to get rid of most of the water, if you have one.

Scoop out the avocado flesh and mash it with a fork, stirring in a little olive oil, lemon juice, salt and pepper.

Wash the fennel, cut it into thin slices and mix it together with some drops of oil, lemon juice, salt and pepper.

Peel and dice the mango. Wash and dice the bell pepper.

Heat the taco shell and assemble your taco however you like.

– Recipe developed in collaboration with Charles Tjessem

Method:
“Egg mayonnaise 1”

Use a cylinder bowl.

Add the egg, mustard, Tabasco, vinegar, salt and pepper into the bowl. Then pour in the oil – wait 1 minute for the oil to float to the top.

Take a hand blender and, make sure it touches the bottom of the bowl, whisk the mixture. The hand blender will ensure that the ingredients are mixed into a creamy consistency. Once you have the right consistency, carefully move the blender up and down a little in the bowl until the mayonnaise is nice and rich. Then add the hard-boiled and shelled eggs to the mayonnaise and whisk again with the hand blender until you have an even consistency.

This is my preferred method.

“Egg mayonnaise 2”
Add all of the ingredients into a bowl, except for the oil.

Thoroughly mix all the ingredients together and pour in the oil in a thin stream to dilute the mixture, while stirring constantly. Once you have a creamy mayonnaise, mash the hard-boiled and shelled eggs up in the mayonnaise.

Wash the salad, using a salad spinner to get rid of most of the water, if you have one


Spread the egg mayonnaise on the bread slices and place the salad and smoked salmon on top. Serve with avocado wedges/cubes, egg mayonnaise and spicy greens.

– Recipe developed in collaboration with Charles Tjessem.

Boil 1 litre of water together with the vinegar. Break the eggs into a cup. Whisk the water quickly in one direction. Add the eggs into the pot while the water circulates, take the pan off the heat, and let the eggs simmer until they are as poached as you want them. Once the eggs are done, take them out of the water, sprinkle a little salt on them, and set them on a plate by the stove – leave them there until the soup is ready so they don’t get too cold.


Cut the smoked salmon to the size you want.


Wash the spinach and use a salad spinner to get rid of most of the water.


Finely chop the shallots and garlic – divide them into two piles.
Whisk one half of the onions and garlic into butter. Once the shallots have turned clear, add the spinach. Stir and add salt/pepper – set it in the fridge to cool – it is important they cool quickly so that the spinach/soup maintains the nicest colour possible.


The other half of the shallots and garlic should also be fried in a pan with butter. Once the onions have turned clear, add the stock. Bring it to a boil and let it simmer for five minutes. Then add cream, let it reduce a little, and add the cold butter. Use a blender to mix it until it’s an evenly consistent soup. If the consistency is a little thin, thicken the soup with a little corn starch. Just before serving, add the spinach, and blend again until you have a smooth, green soup. Pour the soup into a pot, bring it to the boil and season – serve with the poached eggs and croutons if you want.

– Recipe developed in collaboration with Charles Tjessem.

Boil the beetroots in lightly salted water until they are soft. Peel the beetroots and dice them when they have cooled.

Cut the salmon into nice, long strips along the “grain of the meat”.

Peel the horseradish, and peel and cut the apples and cucumber – I used a potato peeler for the apples and cucumber in the picture.

Cut the rye bread into thin slices and toast in the oven until they are crunchy.

Arrange and serve with dill.

– Recipe developed in collaboration with Charles Tjessem.

Cut the salmon into thin slices and keep in a cold place.

Parboil the green peas in lightly salted water for 1–2 minutes. Quickly cool the peas in cold water, before straining the water.

Fry the shallot in butter until it’s golden, then add the risotto rice. Fry the rice until it’s “glassy” then add a little warm stock. Slowly dilute the rice with the stock until it’s soft and has the consistency of wet “porridge”. Add the peas and stir in the butter and grated parmesan, and season with freshly pressed lemon juice, salt and freshly ground pepper.

Arrange the risotto on a flat plate, with thin slices of aquavit-cured salmon and herbs.

– Recipe developed in collaboration with Charles Tjessem.

Cut the cured salmon to the desired shape and thickness.

Mustard sauce: Mix all the ingredients except for the oil into a bowl and stir a little.

Then dilute with a thin stream of oil until you’ve achieved the right consistency.
Boil the milk and stir in a little butter. Add a little corn starch (dissolved into cold water) so that the consistency is relatively thick. Next add the diced potatoes, and fold them into the mixture with a spatula. Add the chopped dill and season with salt and freshly ground pepper.

Arrange and serve. The dish goes well with snaps.

– Recipe developed in collaboration with Charles Tjessem.

Mustard sauce: Mix all the ingredients except for the oil into a bowl and stir a little.

Then dilute with a thin stream of oil until you’ve achieved the right consistency.

Cut the cured salmon into small cubes or strips, and add the finely chopped dill and mustard sauce until the consistency is correct. Season with a squeeze of lemon juice.

– Recipe developed in collaboration with Charles Tjessem.

Whisk the eggs well together with salt and a little pepper, adding a little water as you go. Fry the omelette in a small or large frying pan (according to the number of guests and kitchen equipment)

Clean the hot-smoked salmon and warm the fish a little in the oven at 150 degrees for approx. 3–4 minutes.

Arrange the fish on the omelette and add the washed salad, radishes and sesame seeds.

– Recipe developed in collaboration with Charles Tjessem.

Remove any skin and dark muscle meat/fat from the salmon. Then tear the fish into pieces.

Wash the salad, using a salad spinner to get rid of most of the water, if you have one.

Wash the cauliflower in water with a little salt to remove any caterpillars. Cut it into slices.

Half the pomegranate and remove the seeds.

Use a cylinder bowl.

Add the eggs, mustard, Tabasco, vinegar, basil leaves, salt and freshly ground pepper into the bowl. Then pour in the oil – wait 1 minute for the oil to float to the top.

Take a hand blender and, making sure it touches the bottom of the bowl, whisk the mixture. The hand blender will ensure that the ingredients are mixed into a creamy consistency. Once you have the right consistency, carefully move the blender up and down a little in the bowl until the mayonnaise is nice and rich.


This is my preferred way of making it.

Another way is to use a hand blender to mix the oil and basil into a green oil. Add all of the ingredients into a bowl, except for the basil oil.

Thoroughly mix all the ingredients together and pour in the basil oil in a thin stream to dilute the mixture, while stirring constantly.

– Recipe developed in collaboration with Charles Tjessem

Remove any skin and dark muscle meat/fat from the salmon. Then tear the fish into pieces.

Put the sour cream in a bowl and stir in the salmon until you’ve achieved the right consistency.

Add the diced egg (use an egg cutter), chopped dill and grated horseradish.

Toast the bread just before serving to get the best possible taste.

– Recipe developed in collaboration with Charles Tjessem.