Gravlax from Andfjord Salmon with Norwegian aquavit

"I was at a wonderful apple farm in Normandy, France, where they produce Calvados, which is a traditional French apple brandy. I discovered that the chef on the farm used it to cure Norwegian salmon," says director and photographer Finn-Erik Rognan.    
As a photographer and journalist covering the Tour de France, among other events, and director of Kultour, Finn-Erik has had plenty of opportunity to travel around the country in search of unique dishes.   

Butter baguettes, sour cream, and roe 

"I use Norwegian aquavit in my version of gravlax, which we will serve with very good butter baguettes, sour cream, and roe," says Rognan. 

Mix sugar, salt and pepper and just rub it into the fish. Then finely chop the dill, which you then sprinkle on top of the salmon. 

Finally, drip the aquavit onto the salmon. 

Wrap tightly in plastic wrap and refrigerate the salmon with light pressure on top. Leave the for 2-3 days. 

High quality local products 

Fry slices of baguette in the butter until golden brown. Arrange with thin slices of salmon and top with sour cream and roe.   

"With this dish, you get to combine two high quality Norwegian products: Atlantic salmon and aquavit. Absolutely lovely," says Rognan.