COUNTRY:                           NORWAY

DISH:                                     Poached Norwegian Salmon

CONTRIBUTED BY:             Astrid E. Helle, Ambassador of Norway



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




  1. Preheat the oven to 160 °C.
  2. Cut the salmon into servings.
  3. Slice shallot and lemon and put in an oven-proof dish with parsley and white wine.
  4. Place the salmon in the dish with skin side up and sprinkle salt on the skin.
  5. Bake in the oven for approx. 8 minutes.
  6. Remove the skin before serving.
  7. 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.
  8. Cucumber saladCut 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.
  9. Horseradish creamWhisk 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.
  10. Serve the salmon with hazel baked potatoes, cucumber salad and horseradish cream.