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Like this salmon from Andfjord Salmon,\" says renowned chef Øyvind Bøe Dalelv.","7eac8c15-7d35-4625-8eb5-0c9950f5eb14",[484,495,514,523,611,620,626],{"id":18,"_uid":485,"ctas":486,"text":18,"media":487,"title":471,"useH1":31,"overlay":493,"component":494,"show_down_arrow":31,"content_alignment":36},"7394558f-2b4b-49fa-8e57-58e4a721a05e",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":488,"height":489,"source":18,"filename":490,"copyright":18,"fieldtype":27,"meta_data":18,"public_id":491,"is_private":18,"aspect_ratio":492,"is_external_url":30},6225,7781,"https://res.cloudinary.com/andfjord/image/upload/v1702623936/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjord_salmon_recipe_sustainable_landbased_healthy_ceviche.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjord_salmon_recipe_sustainable_landbased_healthy_ceviche",0.8000257036370646,{"value":33,"plugin":34},"SmallHero",{"id":18,"_uid":496,"theme":39,"content":497,"component":75,"vertical_padding":76},"f5c38003-332f-4402-b5a2-3f7ae0a5a53e",{"type":41,"content":498},[499,506,513],{"type":44,"content":500},[501],{"text":502,"type":48,"marks":503},"\"One of the first dishes Bent Stiansen showed me during his apprenticeship at the restaurant Stattholdergården was ceviche of monkfish. I'm now going to make a version with Andfjord Salmon,\" says renowned chef Øyvind Bøe Dalelv. ",[504],{"type":51,"attrs":505},{"color":18},{"type":44,"content":507},[508],{"text":509,"type":48,"marks":510},"  ",[511],{"type":51,"attrs":512},{"color":18},{"type":44},{"_uid":515,"image":516,"component":522},"9c51935d-e470-4dd9-8ac2-8735e4d426d5",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":517,"height":518,"source":18,"filename":519,"copyright":18,"fieldtype":27,"meta_data":18,"public_id":520,"is_private":18,"aspect_ratio":521,"is_external_url":30},8887,4997,"https://res.cloudinary.com/andfjord/image/upload/v1702623945/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjordvaag_salmon_recipe_norwegian_sustainable.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjordvaag_salmon_recipe_norwegian_sustainable",1.7784670802481488,"Image",{"id":18,"_uid":524,"theme":39,"content":525,"component":75,"vertical_padding":76},"53ca5a88-accd-4e5b-96ea-b37e874bfe44",{"type":41,"content":526},[527,535,538,543,563,567],{"type":528,"content":529},"blockquote",[530],{"type":207,"attrs":531,"content":532},{"level":209},[533],{"text":534,"type":48}," \"The most important thing when making a ceviche is that you have a fresh and good salmon. Like this salmon from Andfjord Salmon,\" he explains. ",{"type":44,"content":536},[537],{"text":509,"type":48},{"type":207,"attrs":539,"content":540},{"level":209},[541],{"text":542,"type":48}," How to prepare ceviche ",{"type":44,"content":544},[545,547,549,551,552,554,555,557,558,560,561],{"text":546,"type":48},"Cut salmon into small cubes, marinate in lime juice, sesame oil, and olive oil. Season with Maldon salt and sesame seeds. Add finely chopped mint.    ",{"type":548},"hard_break",{"text":550,"type":48},"Mix together mayonnaise, sriracha sauce, sesame oil, and a little olive oil, season with lime juice and salt.   ",{"type":548},{"text":553,"type":48},"Peel the mangoes and cut into thin strips.   ",{"type":548},{"text":556,"type":48},"Rinse the romaine lettuce and divide into large leaves for use as a garnish. ",{"type":548},{"text":559,"type":48},"Top with toasted sesame seeds and mint.   ",{"type":548},{"text":562,"type":48},"\"Salmon ceviche. 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","2024-02-02T12:56:39.857Z","2024-02-07T13:27:22.994Z","2024-02-07T13:27:23.060Z",436848872,"52488f3f-e124-4220-9b93-d36b63fc3424",{"SEO":662,"_uid":666,"body":667,"excerpt":18,"component":221,"thumbnail":829,"categories":830,"summary_title":655,"newsletter_signup":18,"back_to_top_button":18,"displayAnnouncement":30},{"_uid":663,"title":655,"plugin":15,"og_image":664,"og_title":655,"description":665,"twitter_image":18,"twitter_title":18,"og_description":665,"twitter_description":18},"ab1b4281-372d-4bb6-bf31-30b0e02c77c5","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1702623943/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjord_salmon_recipe_norwegian_sustainble_food.jpg","\"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. ","a7a27d99-3197-482a-9a43-a3623955640b",[668,679,702,705,754,818,823,826],{"id":18,"_uid":669,"ctas":670,"text":18,"media":671,"title":677,"useH1":31,"overlay":678,"component":494,"show_down_arrow":31,"content_alignment":36},"7f2c8f7e-dc20-41c7-ba0d-1832ac35b891",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":672,"height":673,"source":18,"filename":674,"copyright":18,"fieldtype":27,"meta_data":18,"public_id":675,"is_private":18,"aspect_ratio":676,"is_external_url":30},5536,3113,"https://res.cloudinary.com/andfjord/image/upload/v1702623943/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjord_salmon_recipe_norwegian_sustainble_food.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjord_salmon_recipe_norwegian_sustainble_food",1.7783488596209445," Marinated salmon with horseradish cream, dill, and rye bread ",{"value":33,"plugin":34},{"id":18,"_uid":680,"theme":39,"content":681,"component":75,"vertical_padding":76},"84e5e442-1f9d-4159-b5e0-64a4e0a613b0",{"type":41,"content":682},[683,701],{"type":44,"content":684},[685,690,696],{"text":686,"type":48,"marks":687},"\"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,\" ",[688],{"type":51,"attrs":689},{"color":18},{"text":691,"type":48,"marks":692}," ",[693],{"type":51,"attrs":694},{"color":695},"rgb(0, 0, 0)",{"text":697,"type":48,"marks":698},"says renowned chef and Vesterål native Øyvind Bøe Dalelv. ",[699],{"type":51,"attrs":700},{"color":18},{"type":44},{"_uid":703,"image":704,"component":522},"b0537ce1-7e7f-4232-b3be-73ae67341495",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":517,"height":518,"source":18,"filename":519,"copyright":18,"fieldtype":27,"meta_data":18,"public_id":520,"is_private":18,"aspect_ratio":521,"is_external_url":30},{"id":18,"_uid":706,"theme":39,"content":707,"component":75,"vertical_padding":753},"a557186e-5823-48de-8e8d-df0a04bcb65f",{"type":41,"content":708},[709,714,721,728],{"type":207,"attrs":710,"content":711},{"level":209},[712],{"text":713,"type":48}," This is what you do",{"type":44,"content":715},[716],{"text":717,"type":48,"marks":718},"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.   ",[719],{"type":51,"attrs":720},{"color":18},{"type":44,"content":722},[723],{"text":724,"type":48,"marks":725},"Then we'll make some delicious horseradish cream. ",[726],{"type":51,"attrs":727},{"color":18},{"type":44,"content":729},[730,735,739,744,748],{"text":731,"type":48,"marks":732},"Mix together crème fraiche, salt, lemon juice, and lemon zest, season with the desired amount of horseradish.   ",[733],{"type":51,"attrs":734},{"color":18},{"type":548,"marks":736},[737],{"type":51,"attrs":738},{"color":18},{"text":740,"type":48,"marks":741},"Top the salmon slices with the horseradish sauce, cucumber strips marinated in a little olive oil, and crispy slices of rye bread. 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