Archives: Recipes

Allow 150 g of salmon per person if you want to serve this dish at a dinner or lunch. For a starter, measure 80 g per person.

Clean the cauliflower florets, preferably saving some of the green leaves for the pepper-fried cauliflower florets. Add a little oil or 1 tbsp unsalted butter, and fry the cauliflower until it’s golden. Add milk until it covers the cauliflower. Boil under a lid until the cauliflower is soft. Pour everything into a blender and blend until you have a smooth purée. Add 2 tbsp unsalted butter and season with salt and cayenne pepper.

Cut the cauliflower into small florets, and fry them in sunflower oil with salt and coarsely ground black pepper. Add some of the green cauliflower leaves to taste. Add a little butter, approx. 1 tbsp at the last minute, to get the best taste.

Place the pepper-fried cauliflower on a plate with a piece of peppered salmon at room temperature. Pour the soup around it and garnish with some green herbs. Serve with freshly baked bread.

Chop the smoked salmon, pickled cucumber and eggs into small pieces. Mix the mayonnaise, crème fraîche , pickled cucumber, smoked salmon, lemon juice and eggs. Serve on small, salted crackers (such as Ritz). Assemble the dish just before serving.

Moisten the lefse on both sides under running water. Stack the lefse in layers, covering each layer with plastic wrap. After approx. 20 minutes, remove the wrap, apply a thin layer of mustard sauce to the lefse and cover with slices of cured salmon. Roll together and cut into small bits (approx. 5 per lefse).

Western Norwegian lefse with smoked salmon and honey:

Use the same method as before, but apply a thin layer of honey just in the middle of the lefse, approx. 5 cm wide. Cover the lefse with thin slices of smoked salmon. Ensure that the lefse is rolled so that there is honey on all the pieces (approx. 5 per lefse).

Set the oven to grill and cut the baguettes into thin slices. Place the slices on a baking tray and brush with oil. Grill the slices until they are crunchy and golden. Garnish with a little paprika and green herbs, then add the thin slices of smoked or cured salmon. For extra taste, a small dollop of cream cheese or mustard sauce can be added under the salmon. Assemble the dish just before serving or it’ll become chewy.

Boil the fennel for 2–3 minutes and cool it in ice-cold water. Mix the apple, fennel and chives together with olive oil, lime juice and chilli. Let the mixture marinate for a couple of hours in the fridge. Season with salt and pepper. Arrange the salad on a small plate, add the salmon and serve with a little crème fraîche on the top. If you’re using cold-smoked salmon, slice it into finger-thick slices and only brown it on one side in a red-hot iron pan or on the grill.

Dice the smoked salmon into small pieces, cut up the herbs and the paprika. Roll out the puff pastry. Line small greased pie dishes/muffin tins with the dough. Then fill the moulds with the mixture. Mix together 1 egg and 100 ml cream and pour on top. Bake in the oven at 190–200 degrees for 10–15 minutes.

Mix the apple pieces and lime juice. Place the salmon on top of the apple salad and top with a teaspoon of crème fraîche.

Halve the vegetables (remove the bottom part of the asparagus). Dice the smoked salmon. Warm the oil in a wok or iron pan, and fry the vegetables for 2–3 minutes. Take out the vegetables and keep them warm. Then add the smoked salmon to the pan. Mix everything together. Season with soy or chilli sauce. Serve with rice.

Hakk opp tomatene og bland dem med finhakket rødløk og finhakket gressløk. Rør alt sammen med olje og eddik til en salsasaus. Sett salsaen i kjøleskap til like før servering. Skjær brødskivene i to og smør rikelig med kremost på hver skive. Legg så over skivet røkelaks eller gravlaks. Topp med en teskje salsasaus på hvert smørbrød og strø over med nymalt pepper. Salsasausen bør legges på rett før servering.

Pack the salmon slices tightly together on a sheet of plastic wrap. Peel and press the garlic. Mix in the oil. Halve the avocado and scoop out the flesh. Mash the avocado flesh with the lemon juice. Mix in the garlic. Stir in the crème fraîche and season with salt. Spread the avocado cream evenly over the smoked salmon. Roll it tightly using the plastic wrap, but make sure no plastic is left inside the roll. Put the roll in the freezer for an hour so it stiffens slightly. Store in the fridge until just before serving. Cut the role in slices approx. 1 1/2 cm thick. Serve on the oil-roasted baguette slices.