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600-700 g diced
Norwegian Salmon fillet 600 g spaghetti 1 finely chopped onion
3tbsp olive oil 5tbsp double cream 1 medium cucumber 3 tbsp.
finely chopped fresh herbs (parsley, dill or basil) Salt
&freshly ground black pepper to taste. |
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Boil the
spaghetti as directed on the packet, and drain. While the
spaghetti is cooking, fry the onions
in the oil until they
are transparent. Add the cream, and put the diced pieces into
the cream sauce. Steam the diced salmon in a fish kettle or
saucepan with a ittle slightly salted water. Add the salmon to
the cream sauce and poach for a couple of minutes. Then place
the pasta in individual dishes and pour the sauce over it. Top
with finely chopped fresh herbs and pepper to taste. Serve
with a fresh, crip salad. |
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8slices
of smoked Norwegian Salmon(approx. 40 g) 1mango 1 granny Smith
apple 2 ripe avocados 2-3 tbsp white wine vinegar 2 tbsp.
sunflower oil bunch of fresh chives flat leaf parsely for
garnish. |
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Cut
the mango,apple and avocados into thon boat-shaped slices.
Take 12 pieces of each and sprinkle with lemon juice. Mix the
vinegar salt, pepper and oil in a food processer to produce a
smooth sauce. Pour the sauce over the coarsely-chopped fruit
together with finely-chopped chives .Arrange the smoked
salamon on individual plates with the fruit slices and fruit
sauce. Garnish with parsly. |
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800g Norwegian Salmon fillet 3 slices white
bread 1 clove of garlic1.5 tbsp fresh parsley 30 ml fresh
basil salt & freshly ground black pepper to taste |
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Cut
the Norwegian Salmon into four 200 g portions. Mix the bread,
garlic, parsley and basil in a food processor until smooth and
green. Place the portioned fillets on an oiled baking tray,
season with salt and pepper and cover with the basil crust.
Bake in a preheated oven (180° C, 350° F) until the crust is
light brown and the salmon is cooked through (6-8 minutes) |
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