Recipe Spice up your holiday meals with these 3 gourmet recipes for Norwegian Salmon!

Looking for gourmet and easy-to-prepare party recipe ideas? With this appetizer, this appetizer and this salmon-based dish from Norway, we promise you’ll enjoy it!

For a shake-up of traditional Christmas dishes, we offer you these three recipes based on Norwegian salmon that are sure to please all the gourmets around the table! From salmon and coconut bites for appetizers to no-bake cheesecake with salmon as an appetizer, not to mention the original salmon pie as a dish, you’ll see life in pink (salmon) this year.

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Norwegian salmon is one of the most consumed types of salmon in France, especially during the year-end festivities when it is heated all the way on the plate. Raw or cooked, they are very good for your health (and your taste buds). So, to make your year-end tables more festive and gourmet, here are three recipes to make at home! Original and easy-to-breed preparations about Norwegian salmon, here we are!

Appetizer recipe: Norwegian salmon and coconut meat

Credit: Astrid Fronto Seafood from Norway

Serves 6 persons
Preparation time: 25 minutes
Rest time : 4 hours
Cooking time: 25 minutes

Ingredients :

400g Norwegian salmon fillet, with skin on
– 350 grams of coarse salt
– 15 fingerling potatoes
– 30 grams of grated coconut
– 150 grams of sky
2 cans of yuzu juice (or lemonade)
– 1/2 teaspoon Kampot pepper
– A small bunch of coriander
– salt pepper

Prepare :

1. Dry the Norwegian salmon and pat dry on a plate. Cover with coarse salt by filling and place the dish in the refrigerator for at least 4 hours (preferably, overnight). The salmon will turn salty.

2. Cook the potato sticks in plenty of boiling water for 20 to 25 minutes. Check for doneness with the tip of a knife: it should sink in easily.

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

4. Prepare the sauce: mix the squash with the yuzu juice, ground Kampot pepper, salt, pepper and chopped coriander. Great book.

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

6. Roll the Norwegian salmon without the shredded coconut.

7. Go to the assembly: pour some sauce on the potato slices and place a piece of salmon on top. Contract with selection.

Appetizer recipe: No-cook cheesecake with norwegian salmon

Credit: Astrid Fronto Seafood from Norway

Serves 4 persons
Preparation time: 30 minutes
Rest time : 30 minutes + 4 hours

Ingredients :

300 grams of skinless Norwegian salmon
– 1 mango
– 10 grams of ginger
A quarter of a pomegranate
– 1 lemon
– A small bunch of coriander
– A small bunch of chives
– 200 grams of cream cheese
120 grams of ricotta
1 kumpawa (or 1 lemon)
80 grams of salty biscuits
– 50 grams of melted butter
– salt pepper

Prepare :

1. Cut the Norwegian salmon into small 1 cm cubes and marinate in olive oil with grated ginger and several turns of a pepper mill. Refrigerate until serving time.

2. Crush the cookies into crumbs and pour over the melted butter, juice of half a lemon and pepper. Mix well and fill the bottom of the cookie cutters (or springform pans). Put it in the refrigerator for 30 minutes.

3. Prepare the cheesecake mixture: mix the cream cheese and ricotta cheese. Grate the kombua (or lime), salt and pepper. Fill the molds with this preparation and place them in the refrigerator for at least 4 hours (preferably overnight).

4. Before serving, we finish the Norwegian salmon tartare: cut the mango into small cubes and add to the salad bowl together with the seasoned salmon, as well as the pomegranate seeds, the chopped chives, the cilantro and the lemon juice. Add salt and pepper to taste.

5. Remove the cheesecake from the refrigerator and run the blade of a knife to separate it from its molds. Don’t cut the circle right away! Place the Norwegian salmon tartare on top, press down gently and place the cheesecake on a plate. Remove the molds at this time.

6. Serve with a salad of baby sprouts.

Dish recipe: Pot Pie with Norway Salmon

Credit: Astrid Fronto Seafood from Norway

Serves 4 persons
Preparation time: 30 minutes
Cooking time: 1 minute + 20 minutes

Ingredients :

400 grams of skinless Norwegian salmon
– 500 grams of puff pastry
– 6 clementines
– 60 grams of cashews
– A bunch of coriander
– 1 lemon
– 2 leeks
– A pinch of split pepper
– 1 egg
– olive oil
– salt pepper

Prepare :

1. Preheat the oven to 210°C.

2. Cut the Norwegian salmon into large 2cm cubes. In a very hot skillet with a little olive oil, fry the salmon pieces on all sides (no more than 1 minute). For reservations.

3. Peel 5 clementines, quarter them and cut them in half. Mix them with the salmon, then squeeze the last clementine and lemon on top.

4. Crush the cashews, strip the cilantro, and chop the shallots into thin slices. Toss with Norwegian salmon, then season with salt, pepper, split pepper and drizzle with a heavy drizzle of olive oil.

5. Divide this preparation into two ramekins, and place them on top.

6. Roll out the puff pastry and cut out 4 discs slightly larger than the ramekins. Using the scraps, cut out stars or other shapes to decorate.

7. Place the puff pastry discs on the bowls with folded sides. Poke a hole a few millimeters in the center (with the tip of a knife) to allow air to escape. Brush it with an egg, add the frosting, and brush it again.

8. Bake the muffins for 20 minutes, checking regularly. Once it’s nicely browned, remove it from the oven and serve with a fresh salad.

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