Marinated salmon with horseradish cream, dill, and rye bread

"This dish stems from my time on the culinary team. There is little that beats the combination of salmon, horseradish, dill, cucumber, and rye bread. It's a safe bet. At least it was for me,"  says renowned chef and Vesterål native Øyvind Bøe Dalelv. 

This is what you do

Cut the salmon fillet into thin strips. Season the salmon with salt, sugar, fennel, mustard seeds, ground black pepper, and dill. Roll up strips of plastic wrap into a nice and tight roll. Freeze for two to three hours and then cut into about 1cm thick slices.   

Then we'll make some delicious horseradish cream. 

Mix together crème fraiche, salt, lemon juice, and lemon zest, season with the desired amount of horseradish.   
Top the salmon slices with the horseradish sauce, cucumber strips marinated in a little olive oil, and crispy slices of rye bread. Garnish with dill, grated horseradish, and lemon zest.   
"A super simple dish. Bon appetit!" 

Marinated salmon

1
  • Andfjord Salmon, back loin 250 g
  • Lime 2 pcs
  • Olive oil 1 tbsp
  • Mustard seeds   1 pcs
  • Dried dill 1 tsp
  • Rye bread, slices 4 pcs

Horseradish cream

1
  • Horseradish 1 pcs
  • Crème fraiche 300 ml
  • Lemon 1 pcs
  • Salt and pepper, to taste 1 pcs

Garnish

1
  • Bunch of dill 1 pcs
  • Cucumber 1 pcs
  • Lemon 1 pcs
  • Salt, to taste 1 pcs

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.

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