COUNTRY: NORWAY
DISH: Poached Norwegian Salmon
CONTRIBUTED BY: Astrid E. Helle, Ambassador of Norway
Ingredients
800g Norwegian salmon fillet, skinned and deboned
1pc shallot
2 slices lemon
2 stalks parsley, fresh curled
0.5dl white wine
half tsp salt
Hazel baked potatoes
8pcs potato
1dl hazelnuts
0.5dl butter
Cucumber salad
0.5pcs cucumber, fresh
1tsp chili pepper, red
0.5dl water
1.5tbsp cider vinegar
2tsp sugar
1 pinch salt
Horseradish cream
2dl crème fraîche
1cm horseradish
2 slices chives, fresh
0.5tbsp mustard
0.5tbsp lemon juice
salt and pepper
- Preheat the oven to 160 °C.
- Cut the salmon into servings.
- Slice shallot and lemon and put in an oven-proof dish with parsley and white wine.
- Place the salmon in the dish with skin side up and sprinkle salt on the skin.
- Bake in the oven for approx. 8 minutes.
- Remove the skin before serving.
- Hazel baked potatoes – Peel potatoes and cut into 1 cm thick slices. Chop hazelnuts. Fold the potato slices in melted butter, then in hazelnuts and place on a baking tray with baking paper. Bake in the oven for approx. 20 minutes.
- Cucumber salad – Cut cucumber in small dices and finely chop chili. Mix all the ingredients for the cucumber salad and let sit in the fridge for 20 minutes.
- Horseradish cream – Whisk crème fraîche stiff and fluffy. Grate horseradish and finely chop chives. Add horseradish, chives, mustard and lemon juice to the crème fraîche. Taste with salt and pepper.
- Serve the salmon with hazel baked potatoes, cucumber salad and horseradish cream.