I have long been a fan of Scandinavian food. I have been cooking it at home via chefs like Signe Johansen and Trinne Hahneman along with dreaming of the day I get to eat it in an actual restaurant, or better still, in the region. You should see how fast I replied when the Norwegian Seafood Council invited me down to Aveqia to cook and eat Norwegian Salmon with Signe Johansen. I think my reply was something along the lines of empty belly, turn up, me. Heck yes.
Norway is a leader in sustainable fisheries management and also the world’s largest producer of Atlantic salmon with over 1.1 million tonnes produced 2013, which is eaten in over 100 countries worldwide including here in the UK. The Norwegians tell us that Norwegian Seafood is the best and I was more than happy to go along and try it out. We turned up to moresih canapés of Smoked salmon on crispbread with crème fraiche and pickled cucumber and baby smoked salmon roulades filled with a dill, lemon and horseradish cream cheese filling. It was great to catch up with friends from the food blogging scene over such delicious canapes.
Then we settled down to learn about Norwegian Salmon and cook along with Signe who gave us plenty of tips on cooking tips along the way. First up, we made our own Salmon smorrebord (open sandwich). We piled layers of smoked salmon, avocado and pickled cucumber finished with crème fraiche, fresh dill and horseradish unto some gorgeous sourdough. Heaven.
Then the main was a whole baked salmon stuffed with red onions and along with a kale, roast squash and pomegranate salad. Signe walked us through the very easy preparation before we settled down to eat one she made earlier. The salmon was absolutely and paired very beautifully with the refreshing flavour of the lemony pomegranate and kale salad. I just HAD to bring home a takeaway container full of this so that OH would try some as well. Obviously.
We ended with a deliciously cardamom spiced Fyrstekake (a Norwegian spiced tart) washed down with a heart stealing cherry glogg. Pity I did not have space for a second and third helping. The great thing about this salmon is that preparation takes a whole 5 mins and it can be baked in advance and served cold. Same goes for the kale salad and the spiced Norwegian tart. So a great make ahead and lighter Christmas meal which means you have more time to spend catching up with with your guests, opening presents and drinking that tfab cherry glogg.
For more information on the Norwegian Seafood Council you can find them at their website – www.seafoodfromnorway.co.uk or Twitter @norwayseafood. Dear Santa, I think a hamper filled with Norwegian Seafood would make a great Christmas present. Please say hi to Signe @signesjohansen and make sure to put one of her three cookbooks on your Christmas wishlist. Thanks to the Norwegian Seafood Council for the invite and for the photographs. All opinions are my own.
