Croissant with chili glazed Andfjord Salmon and crispy bacon
"This dish is inspired by some chef friends of mine in Oslo who run the restaurant Fly Chicken. We will not be using chicken now, but rather Norway's best salmon from Andfjord Salmon," says chef and food influencer Finn-Erik Rognan.
Rognan uses a somewhat untraditional hamburger bun in this delicious salmon dish, which is accompanied by crispy fried bacon, fresh vegetables, and a delicious sour cream dressing.
"It's fun to use croissants as a burger bun like this. I also use the belly loin of the salmon, which is a fatter piece from the belly of the fish that is particularly good in burgers," says Rognan.
Spring onions and red onions as a topping
The salmon should not be cooked on full heat, but rather for a short time at medium to high heat on each side, together with a little fresh garlic. Add sweet chili sauce and soy sauce towards the end of the cooking time and flip the salmon in the sauce. In addition, Rognan fries bacon until crispy as well as a combination of spring onion and red onion to use as a topping for the burger.
Chef Finn-Erik Rognan preparing Andfjord salmon.
"I make the sour cream topping with half sour cream and half mayonnaise, as well as a little sugar and a pinch of salt, but the secret ingredient is lemon – lots of lemon," says Rognan with great enthusiasm, presenting a mouth-watering chili glazed salmon burger.
Ingredients & servings
- Croissants, sliced in half and used as buns 1 pcs
- Andfjord Salmon belly loin 150 g
- Spring onion 0.5 pcs
- Red onion 0.25 pcs
- Soy sauce 1 tbsp
- Sweet chili sauce 1 tbsp
- Bacon 3 pcs
- Sour cream 25 ml
- Mayonnaise 25 ml
- Lemon juice 2 tbsp
- Sugar 1 tsp
Andfjord Salmon is a Norwegian company established in 2014. The company is listed at Oslo Stock Exchange (ANDF), and located at Kvalnes on the northernmost island of Andøya in Vesteraalen, Norway.
