Recipe Sublimate your holiday meals with these 3 gourmet Norwegian salmon recipes!

Recipe Sublimate your holiday meals with these 3 gourmet Norwegian salmon recipes!

Are you looking for delicious and easy-to-make recipe ideas for the holidays? With this aperitif, this starter and this Norwegian salmon dish we promise you will love it!

To change up the traditional Christmas dishes, we offer you these three Norwegian salmon recipes that are sure to delight all gourmets at the table! From salmon and coconut bites for the appetizer to no-bake cheesecake with salmon as an appetizer, not to mention the original main course of salmon cake, you’ll see life in pink (salmon) this year.

See also

Norwegian salmon is one of the most consumed salmon in France, especially during the end-of-year celebrations when it is sublimed in every possible way on the plate. Raw or cooked, it’s very good for your health (and for your taste buds). So to make your end-of-year tables even more festive and delicious, here are three recipes to make at home! Original and easy to reproduce preparations around Norwegian salmon, here we go!

STARTER RECIPE: NORWEGIAN SALMON BITES AND COCONUT

Credit: Astrid Fronteau for seafood from Norway

For 6 people
Preparation time : 25 minutes
Break : 4 hours
Cooking time : 25 minutes

Ingredients :

– 400 g of Norwegian salmon fillet with skin
– 350 g of coarse salt
– 15 fingerling potatoes
– 30 g of grated coconut
– 150g Skyr
– 2 CASES of yuzu juice (or lime juice)
– 1/2 teaspoon Kampot pepper
– 1 bunch of coriander
– Salt and pepper

Preparation :

1. Dry and place the Norwegian salmon on a plate. Cover with coarse salt by packing and place the dish in the fridge for at least 4 hours (ideally, all night). The salmon will stick to the salt.

2. Cook the fingerling potatoes in plenty of boiling water for 20-25 minutes. Check doneness with the tip of a knife: it should sink effortlessly.

3. Peel the potatoes after cooking and cut them into large slices. Reserve.

4. Prepare the sauce: Mix the skyr with the yuzu juice, chopped kampot pepper, salt, pepper and chopped coriander. Book well.

5. Rinse the Norwegian salmon well to remove all the salt. Carefully remove the skin and cut the salmon into cubes of about 1 cm.

6. Roll up the Norwegian salmon pieces without the shredded coconut.

7. Proceed with the assembly: pour a little sauce on the potato slices then place a piece of salmon on top. Hold with a pick.

STARTER RECIPE: NO-BAKE CHEESECAKE WITH NORWAY SALMON

Credit: Astrid Fronteau for seafood from Norway

For 4 people
Preparation time : 30 minutes
Break : 30 minutes + 4 hours

Ingredients :

– 300 g of Norwegian salmon without skin
– 1 mango
– 10 g of ginger
– 1/4 pomegranate
– 1 lime
– 1 bunch of coriander
– 1 bunch of chives
– 200 g of cream cheese
– 120 g of cottage cheese
– 1 combawa (or 1 lime)
– 80 g of salted crackers
– 50 g of melted butter
– Salt and pepper

Preparation :

1. Cut the Norwegian salmon into 1 cm cubes and marinate in olive oil with the grated ginger and a few turns of the pepper mill. Refrigerate until ready to serve.

2. Break the crackers into crumbs and pour in the melted butter, the juice of half a lemon and the pepper. Mix well and fill the bottom of your cookie cutters (or springform pans). Refrigerate for 30 minutes.

3. Prepare the cheesecake dough: mix the cream cheese and ricotta. Grate the combawa (or lime), salt and pepper. Fill the molds with this preparation and place in the fridge for at least 4 hours (ideally overnight).

4. Before serving, finish the Norwegian salmon tartare: cut the mango into cubes and add it to the salad bowl with the marinated salmon, pomegranate seeds, chives and chopped coriander, lime juice. Season with salt and pepper to taste.

5. Remove the cheesecakes from the refrigerator and use the blade of a knife to separate them from the moulds. Do not remove the hoop right away! Place the Norwegian salmon tartare on top, lightly mash and place the cheesecake on a plate. Remove the molds at this time.

6. Serve with a salad of young shoots.

RECIPE OF THE DISH: POT PIE WITH NORWAY SALMON

Credit: Astrid Fronteau for seafood from Norway

For 4 people
Preparation time : 30 minutes
Cooking time : 1 minute + 20 minutes

Ingredients :

– 400 g of Norwegian salmon without skin
– 500 g of puff pastry
– 6 clementines
– 60 g of cashews
– 1 bunch of coriander
– 1 lime
– 2 shallots
– 1 pinch of Espelette pepper
– 1 egg
– Olive oil
– Salt and pepper

Preparation :

1. Preheat the oven to 210°C.

2. Cut the Norwegian salmon into 2 cm large cubes. In a very hot pan with a drizzle of olive oil, fry the salmon pieces on all sides (no more than a minute). Reserve.

3. Peel 5 clementines, separate them into quarters and cut them in half. Toss them with the salmon, then squeeze the last of the clementine and lime over the top.

4. Crush the cashews, remove the coriander and thinly slice the shallot. Mix together with the Norwegian salmon then season with salt, pepper, Espelette pepper and drizzle generously with olive oil.

5. Divide this preparation into molds, filling them to the top.

6. Unroll the puff pastry and cut out 4 discs slightly larger than the cups. With scraps cut out stars or other shapes to decorate.

7. Place the puff pastry discs on the ramekins, folding in the sides. Make a hole a few millimeters in the center (with the tip of a knife) to let the air out. Brush with egg, add decorations and brush again.

8. Bake the cakes for 20 minutes, checking regularly. Once well browned, remove from the oven and serve with a fresh salad.

Leave a Reply

Your email address will not be published. Required fields are marked *