Andfjord Salmon tartare with chili mayonnaise and tortilla chips

Here, food influencer and chef Finn-Erik Rognan makes what he refers to as 'high class snack food'. It's as simple as it is tasteful and ingenious.

"This is a very simple dish that works especially well as a slightly more filling dip for tortilla chips," says Rognan.

He uses a back loin of Andfjord Salmon of sashimi quality, which can be enjoyed raw. It is sliced into small cubes and mixed with lemon and chili mayonnaise in a bowl. The salmon is accompanied by several tasty ingredients.

"I slice cucumber into small pieces and add some fresh spring onions and avocado cubes. I then add red chilli, both finely chopped and in slightly larger pieces. Finally, I add some capers into the mixture, but be careful not to take too much, so it doesn't dominate the flavour completely."

"This is a very simple dish that works especially well as a slightly more filling dip for tortilla chips"

"To get some acidity, I sprinkle some zest from the lemon peel on top and the tartar is ready to eat. I like to use salty tortilla chips and have the tartar as a dip, but it can also be enjoyed on its own, of course," says Rognan.

Ingredients & portions

1
  • Back loin of Andfjord Salmon 125 g
  • Table spoon of chili mayonnaise 1 tbsp
  • Lemon juice 2 tbsp
  • Cucumber 0.25 pcs
  • Spring onions 0.5 pcs
  • Avocado 0.25 pcs
  • Red chili 0.25 pcs
  • Capers 1 tbsp
  • Tortilla chips 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 And√łya in Vesteraalen, Norway.

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