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Here, temperature plays an essential role.",[82],{"type":51,"attrs":83},{"color":17},{"text":54,"type":48,"marks":85},[86],{"type":51,"attrs":87},{"color":58},{"type":44,"content":89},[90,95],{"text":91,"type":48,"marks":92},"\"It's extremely important that the temperature of the oil is hot enough when frying. I heat it to 180-190 degrees Celsius, which gives me crispy chips in a few seconds,\" says Rognan, showing how the rice paper immediately shrinks in the oil. 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Small cubes of salmon and rough amounts of sriracha sauce and sweet chili sauce, as well as some roe, sesame oil and salt, are added to a bowl make a cold topping for the crispy chips. ",{"text":54,"type":48,"marks":130},[131],{"type":51,"attrs":132},{"color":58},{"type":44,"content":134},[135],{"text":136,"type":48},"\"A lot of people wonder if the rice chips taste like anything, but the truth is that they're just there to provide the crunch. The whole taste comes from the delicious salmon and the side dishes,\" says Rognan. ",{"type":44,"content":138},[139,141],{"text":140,"type":48},"You can use rough measurements for this dish, which is something you can make quickly before friends show up or you're going to watch TV. If you have all the ingredients ready, it only takes a few minutes,\" he says.",{"text":54,"type":48,"marks":142},[143],{"type":51,"attrs":144},{"color":58},{"type":44,"content":146},[147,149],{"text":148,"type":48},"Rognan tops the salmon mix with some greens to add some freshness, colour, and crispness.",{"text":54,"type":48,"marks":150},[151],{"type":51,"attrs":152},{"color":58},{"type":44,"content":154},[155,157,161,165,167],{"text":156,"type":48},"\"Here, I use chopped chives, cucumber, red onion and some sesame seeds. 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Like this salmon from Andfjord Salmon,\" says renowned chef Øyvind Bøe Dalelv.","7eac8c15-7d35-4625-8eb5-0c9950f5eb14",[504,515,535,543,630,640,646],{"id":17,"_uid":505,"ctas":506,"text":17,"media":507,"title":491,"useH1":31,"overlay":513,"component":514,"show_down_arrow":31,"content_alignment":36},"7394558f-2b4b-49fa-8e57-58e4a721a05e",[],{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":508,"height":509,"source":17,"filename":510,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":511,"is_private":17,"aspect_ratio":512,"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":17,"_uid":516,"theme":39,"content":517,"component":99,"vertical_padding":534},"f5c38003-332f-4402-b5a2-3f7ae0a5a53e",{"type":41,"content":518},[519,526,533],{"type":44,"content":520},[521],{"text":522,"type":48,"marks":523},"\"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. ",[524],{"type":51,"attrs":525},{"color":17},{"type":44,"content":527},[528],{"text":529,"type":48,"marks":530},"  ",[531],{"type":51,"attrs":532},{"color":17},{"type":44},"py-6",{"_uid":536,"image":537,"component":109},"9c51935d-e470-4dd9-8ac2-8735e4d426d5",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":538,"height":539,"source":17,"filename":540,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":541,"is_private":17,"aspect_ratio":542,"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,{"id":17,"_uid":544,"theme":39,"content":545,"component":99,"vertical_padding":534},"53ca5a88-accd-4e5b-96ea-b37e874bfe44",{"type":41,"content":546},[547,555,558,563,583,586],{"type":548,"content":549},"blockquote",[550],{"type":60,"attrs":551,"content":552},{"level":62},[553],{"text":554,"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":556},[557],{"text":529,"type":48},{"type":60,"attrs":559,"content":560},{"level":62},[561],{"text":562,"type":48}," How to prepare ceviche ",{"type":44,"content":564},[565,567,569,571,572,574,575,577,578,580,581],{"text":566,"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":568},"hard_break",{"text":570,"type":48},"Mix together mayonnaise, sriracha sauce, sesame oil, and a little olive oil, season with lime juice and salt.   ",{"type":568},{"text":573,"type":48},"Peel the mangoes and cut into thin strips.   ",{"type":568},{"text":576,"type":48},"Rinse the romaine lettuce and divide into large leaves for use as a garnish. ",{"type":568},{"text":579,"type":48},"Top with toasted sesame seeds and mint.   ",{"type":568},{"text":582,"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":681,"_uid":685,"body":686,"excerpt":17,"component":241,"thumbnail":844,"categories":845,"summary_title":674,"newsletter_signup":17,"back_to_top_button":17,"displayAnnouncement":30},{"_uid":682,"title":674,"plugin":14,"og_image":683,"og_title":674,"description":684,"twitter_image":17,"twitter_title":17,"og_description":684,"twitter_description":17},"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",[687,698,719,722,771,833,838,841],{"id":17,"_uid":688,"ctas":689,"text":17,"media":690,"title":696,"useH1":31,"overlay":697,"component":514,"show_down_arrow":31,"content_alignment":36},"7f2c8f7e-dc20-41c7-ba0d-1832ac35b891",[],{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":691,"height":692,"source":17,"filename":693,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":694,"is_private":17,"aspect_ratio":695,"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":17,"_uid":699,"theme":39,"content":700,"component":99,"vertical_padding":534},"84e5e442-1f9d-4159-b5e0-64a4e0a613b0",{"type":41,"content":701},[702,718],{"type":44,"content":703},[704,709,713],{"text":705,"type":48,"marks":706},"\"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,\" ",[707],{"type":51,"attrs":708},{"color":17},{"text":54,"type":48,"marks":710},[711],{"type":51,"attrs":712},{"color":58},{"text":714,"type":48,"marks":715},"says renowned chef and Vesterål native Øyvind Bøe Dalelv. ",[716],{"type":51,"attrs":717},{"color":17},{"type":44},{"_uid":720,"image":721,"component":109},"b0537ce1-7e7f-4232-b3be-73ae67341495",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":538,"height":539,"source":17,"filename":540,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":541,"is_private":17,"aspect_ratio":542,"is_external_url":30},{"id":17,"_uid":723,"theme":39,"content":724,"component":99,"vertical_padding":770},"a557186e-5823-48de-8e8d-df0a04bcb65f",{"type":41,"content":725},[726,731,738,745],{"type":60,"attrs":727,"content":728},{"level":62},[729],{"text":730,"type":48}," This is what you do",{"type":44,"content":732},[733],{"text":734,"type":48,"marks":735},"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.   ",[736],{"type":51,"attrs":737},{"color":17},{"type":44,"content":739},[740],{"text":741,"type":48,"marks":742},"Then we'll make some delicious horseradish cream. ",[743],{"type":51,"attrs":744},{"color":17},{"type":44,"content":746},[747,752,756,761,765],{"text":748,"type":48,"marks":749},"Mix together crème fraiche, salt, lemon juice, and lemon zest, season with the desired amount of horseradish.   ",[750],{"type":51,"attrs":751},{"color":17},{"type":568,"marks":753},[754],{"type":51,"attrs":755},{"color":17},{"text":757,"type":48,"marks":758},"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.   ",[759],{"type":51,"attrs":760},{"color":17},{"type":568,"marks":762},[763],{"type":51,"attrs":764},{"color":17},{"text":766,"type":48,"marks":767},"\"A super simple dish. 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","809c9f43-465d-45ef-b1cf-f1fd37c4fe90",[877,887,905,913,1051,1056,1059],{"id":17,"_uid":878,"ctas":879,"text":17,"media":880,"title":864,"useH1":31,"overlay":886,"component":514,"show_down_arrow":31,"content_alignment":36},"24178c77-175e-4bc2-aeab-e73da2fcb270",[],{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":881,"height":882,"source":17,"filename":883,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":884,"is_private":17,"aspect_ratio":885,"is_external_url":30},8307,4671,"https://res.cloudinary.com/andfjord/image/upload/v1702623961/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjordvaag-salmon-waffle-norwegian-recipe-norway-sustainable.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjordvaag-salmon-waffle-norwegian-recipe-norway-sustainable",1.7784200385356455,{"value":33,"plugin":34},{"id":17,"_uid":888,"theme":39,"content":889,"component":99,"vertical_padding":534},"0102230e-4257-4532-90bc-7abaa0dbd4c9",{"type":41,"content":890},[891,898],{"type":44,"content":892},[893],{"text":894,"type":48,"marks":895},"\"I was visiting the kitchen of a Michelin-starred chef in Bruges, Belgium, when I first saw how dinner waffles, which are not sweet, can be used. 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salmon","2024-01-12T07:48:22.327Z","2024-01-14T12:03:31.789Z","2024-01-14T12:03:31.817Z",426430005,"ced0fb9b-43e4-4e5c-9c26-33bdab384421",{"SEO":1088,"_uid":1092,"body":1093,"excerpt":17,"component":241,"thumbnail":1211,"categories":1212,"summary_title":1081,"newsletter_signup":17,"back_to_top_button":17,"displayAnnouncement":31},{"_uid":1089,"title":1081,"plugin":14,"og_image":1090,"og_title":1081,"description":1091,"twitter_image":17,"twitter_title":17,"og_description":1091,"twitter_description":17},"b90d83ff-eea9-4cf6-8814-e5d12990e164","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1702623965/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjord-salmon-tostadas-pico-de-gallo-farmed-landbased-sustainable-seafood.jpg","\"My philosophy is that food should be healthy, playful, and, not least, seriously tasty. I usually combine dishes from several continents. This time we are turning to Mexico,\" says award-winning chef Øyvind Bøe Dalelv.","c9c6efde-63a9-4f19-be3a-e9e836500f43",[1094,1101,1119,1127,1200,1205,1208],{"id":17,"_uid":1095,"ctas":1096,"text":17,"media":1097,"title":1081,"useH1":31,"overlay":1100,"component":514,"show_down_arrow":31,"content_alignment":36},"171589de-1666-438f-b580-0e29bc4c63c4",[],{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":908,"height":909,"source":17,"filename":1098,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1099,"is_private":17,"aspect_ratio":912,"is_external_url":30},"https://res.cloudinary.com/andfjord/image/upload/v1702623965/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjord-salmon-tostadas-pico-de-gallo-farmed-landbased-sustainable-seafood.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjord-salmon-tostadas-pico-de-gallo-farmed-landbased-sustainable-seafood",{"value":33,"plugin":34},{"id":17,"_uid":1102,"theme":39,"content":1103,"component":99,"vertical_padding":534},"7c245de4-23e3-410d-b6d9-bbbd80b124a7",{"type":41,"content":1104},[1105,1112],{"type":44,"content":1106},[1107],{"text":1108,"type":48,"marks":1109},"\"My philosophy is that food should be healthy, playful, and, not least, seriously tasty. I usually combine dishes from several continents. This time we are turning to Mexico,\" says award-winning chef Øyvind Bøe Dalelv. \"We're going to make a raw marinated salmon, served on crispy tostadas, with pico de gallo. It's super fresh and delicious.\"",[1110],{"type":51,"attrs":1111},{"color":58},{"type":44,"content":1113},[1114],{"text":1115,"type":48,"marks":1116},"Start by cutting the salmon into thin, sashimi style slices. Marinate the salmon in the lime juice, olive oil, coriander stalks, and jalapeno that have been finely cut.",[1117],{"type":51,"attrs":1118},{"color":58},{"_uid":1120,"image":1121,"component":109},"7a4f70ad-36f9-4015-aa9f-93d951cb7414",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":1122,"height":1123,"source":17,"filename":1124,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1125,"is_private":17,"aspect_ratio":1126,"is_external_url":30},9426,5300,"https://res.cloudinary.com/andfjord/image/upload/v1702623965/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjord-salmon-oyvind-boe-dalelv-tostadas-seafood-farmed-landbased-sustainable.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjord-salmon-oyvind-boe-dalelv-tostadas-seafood-farmed-landbased-sustainable",1.778490566037736,{"id":17,"_uid":1128,"theme":39,"content":1129,"component":99,"vertical_padding":534},"4ee117ed-4859-43f8-a8b0-be0ec132943e",{"type":41,"content":1130},[1131,1136,1140,1144,1148],{"type":60,"attrs":1132,"content":1133},{"level":62},[1134],{"text":1135,"type":48},"Deep-fried corn tortillas ",{"type":44,"content":1137},[1138],{"text":1139,"type":48},"Fry corn tortillas briefly in neutral oil at 180 degrees Celsius until they are completely crispy. Remove the excess oil with paper towel and season lightly with salt.",{"type":44,"content":1141},[1142],{"text":1143,"type":48},"\"The most important thing when making a pico de gallo is that you have good tomatoes,\" says Dalelv.",{"type":44,"content":1145},[1146],{"text":1147,"type":48},"Mix together the tomato cubes, lime juice, finely cut red onion, and coriander. Season with salt. Arrange the salmon on crispy corn tortillas with pico de gallo and top with slices of avocado. \"There is not much that beats this...\"",{"type":172,"attrs":1149},{"id":588,"body":1150},[1151,1169,1185],{"_uid":1152,"component":178,"ingredients":1153,"method_items":1167,"method_title":17,"portion_title":1168},"i-4a69b176-3617-4c55-98e5-a38c5161dfac",[1154,1157,1159,1162,1164],{"_uid":1155,"name":1156,"unit":189,"amount":596,"component":185},"84b388ad-fc47-41db-a410-66bdeae9bcca","Back loin from Andfjord Salmon",{"_uid":1158,"name":599,"unit":183,"amount":603,"component":185},"11a6ace1-3df2-47a5-8aec-0ede2920be1e",{"_uid":1160,"name":1161,"unit":183,"amount":227,"component":185},"1195c598-6582-4ac6-acad-76846cb416f4","Coriander",{"_uid":1163,"name":621,"unit":194,"amount":603,"component":185},"fb1c30e1-6824-4401-84ac-72180e1ff8f1",{"_uid":1165,"name":1166,"unit":183,"amount":227,"component":185},"f29e278c-653e-4aff-943d-bcc08decc65e","Jalapeno",[],"Ingredients, 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tortillas",{"_uid":1192,"name":1193,"unit":1194,"amount":184,"component":185},"26d60499-cb1e-4bd2-8828-90f6171d0b7e","Sunflower oil for frying","dl",{"_uid":1196,"name":1197,"unit":183,"amount":227,"component":185},"8854a49d-5905-49e5-9447-ee2d3ed3d659","Avocado",[],"Ingredients, tortillas",{"id":17,"_uid":1201,"asset":1202,"fluid":30,"theme":17,"caption":17,"autoplay":30,"component":638,"vertical_padding":639},"b586592c-328b-4444-b467-9c744d1ee7d6",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":633,"height":634,"source":17,"filename":1203,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1204,"is_private":17,"aspect_ratio":637,"is_external_url":30},"https://res.cloudinary.com/andfjord/video/upload/v1703168757/Videos/Food%20videos/Finn-Erik%2C%20%C3%98yvind%20OKT%202023/eng%20sub/andfjord-salmon-oyvind-boe-dalelv-sustainable-recipe-landbased-tostadas.mp4","Videos/Food videos/Finn-Erik, Øyvind OKT 2023/eng sub/andfjord-salmon-oyvind-boe-dalelv-sustainable-recipe-landbased-tostadas",{"id":17,"_uid":1206,"link":1207,"theme":17,"title":643,"filters":30,"category":644,"LinkLabel":17,"component":240,"pagination":30,"displaySecondRow":30,"vertical_padding":645},"83ff3e8d-2b62-4bf1-a845-1159d190e1f3",{"id":17,"url":17,"linktype":234,"fieldtype":235,"cached_url":17},{"id":17,"_uid":1209,"link":1210,"theme":17,"title":245,"filters":30,"category":238,"LinkLabel":239,"component":240,"pagination":30,"displaySecondRow":31,"vertical_padding":639},"71dbc77f-df54-4bbc-b332-681c954f3707",{"id":17,"url":17,"linktype":234,"fieldtype":235,"cached_url":17},{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":908,"height":909,"source":17,"filename":1090,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1099,"is_private":17,"aspect_ratio":912,"is_external_url":30},[1213],{"name":245,"created_at":246,"published_at":247,"updated_at":248,"id":249,"uuid":238,"content":1214,"slug":253,"full_slug":254,"sort_by_date":255,"position":256,"tag_list":1215,"is_startpage":30,"parent_id":258,"meta_data":255,"group_id":259,"first_published_at":260,"release_id":255,"lang":261,"path":255,"alternates":1216,"default_full_slug":255,"translated_slugs":255,"_stopResolving":31},{"_uid":251,"name":245,"component":252},[],[],"crispy-tostadas-with-marinated-salmon","en/website/recipes/crispy-tostadas-with-marinated-salmon","2024-01-12",-1910,[245],"f9719bf8-92be-4ac0-b4c8-ea4c4cc40aad","2024-01-12T08:58:00.000Z",[1225],{"id":1226,"name":1227,"slug":1228,"published":31,"full_slug":1229,"is_folder":30,"parent_id":275},426236679,"Sprø tostadas med marinert laks","spro-tostadas-med-marinert-laks","no/website/recipes/spro-tostadas-med-marinert-laks",{"name":1231,"created_at":1232,"published_at":1233,"updated_at":1234,"id":1235,"uuid":1236,"content":1237,"slug":1385,"full_slug":1386,"sort_by_date":1387,"position":1388,"tag_list":1389,"is_startpage":30,"parent_id":268,"meta_data":255,"group_id":1390,"first_published_at":1391,"release_id":255,"lang":261,"path":255,"alternates":1392,"default_full_slug":255,"translated_slugs":255},"\"Marry me salmon\" from Andfjord Salmo","2024-01-03T12:31:42.922Z","2024-03-19T14:26:56.557Z","2024-03-19T14:26:56.583Z",423868887,"4c68d318-cc8f-4765-8de3-acdac6afb9f2",{"SEO":1238,"_uid":1243,"body":1244,"excerpt":17,"component":241,"thumbnail":1379,"categories":1380,"summary_title":1240,"newsletter_signup":17,"back_to_top_button":17,"displayAnnouncement":31},{"_uid":1239,"title":1240,"plugin":14,"og_image":1241,"og_title":1240,"description":1242,"twitter_image":17,"twitter_title":17,"og_description":1242,"twitter_description":17},"733a654a-0d4d-41e1-bba6-9233e299b7f5","\"Marry me salmon\" from Andfjord Salmon","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1702623954/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/Andfjord-Salmon_Recipe_Sustainable_Invest_Premium_Quality_Seafood_Norway_Atlantic.jpg","\"The story of this dish has it that if you make it for a very special person, your dinner will end with a marriage proposal. That's how good the dish is,\" reveals photographer and food influencer Finn-Erik Rognan.","cb949ab6-1cd3-4ee5-96a2-1d8b2a339172",[1245,1255,1271,1279,1368,1373,1376],{"id":17,"_uid":1246,"ctas":1247,"text":17,"media":1248,"title":1240,"useH1":31,"overlay":1254,"component":35,"show_down_arrow":31,"content_alignment":36},"e558042a-8bf4-4e0d-bdf2-999c3b40534e",[],{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":1249,"height":1250,"source":17,"filename":1251,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1252,"aspect_ratio":1253,"is_external_url":30},6935,3899,"https://res.cloudinary.com/andfjord/image/upload/v1702623954/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/Andfjord-Salmon_Recipe_Sustainable_Invest_Premium_Quality_Seafood_Norway_Atlantic.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/Andfjord-Salmon_Recipe_Sustainable_Invest_Premium_Quality_Seafood_Norway_Atlantic",1.778661195178251,{"value":33,"plugin":34},{"id":17,"_uid":1256,"theme":39,"content":1257,"component":99,"vertical_padding":770},"5d01ee4a-13ce-4a73-bb19-b8f28fb3c600",{"type":41,"content":1258},[1259,1263,1267],{"type":44,"content":1260},[1261],{"text":1262,"type":48},"\"The story of this dish has it that if you make it for a very special person, your dinner will end with a marriage proposal. That's how good the dish is,\" reveals photographer and food influencer Finn-Erik Rognan. ",{"type":44,"content":1264},[1265],{"text":1266,"type":48},"\"This dish is originally made with chicken, but we will of course be preparing it with salmon from Andfjord Salmon,\" he says.",{"type":44,"content":1268},[1269],{"text":1270,"type":48},"The procedure is simple...",{"_uid":1272,"image":1273,"component":109},"658e3ac8-da79-48d5-a0b4-d6b3a79df875",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":1274,"height":1275,"source":17,"filename":1276,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1277,"is_private":17,"aspect_ratio":1278,"is_external_url":30},6818,3834,"https://res.cloudinary.com/andfjord/image/upload/v1702623954/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjordvaag-finnerik-_fredrikahlsen-maverixmedia-14.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjordvaag-finnerik-_fredrikahlsen-maverixmedia-14",1.7782994261867502,{"id":17,"_uid":1280,"theme":39,"content":1281,"component":99,"vertical_padding":534},"e379e59d-ddf6-4879-b17c-86f159e8fbd5",{"type":41,"content":1282},[1283,1288,1292,1296,1300,1304,1308,1352,1357,1364],{"type":60,"attrs":1284,"content":1285},{"level":62},[1286],{"text":1287,"type":48},"Put a ring on it ",{"type":44,"content":1289},[1290],{"text":1291,"type":48},"\"If you follow this recipe the letter, I promise it will end with happiness and maybe even a ring on your finger,\" laughs Rognan.",{"type":44,"content":1293},[1294],{"text":1295,"type":48},"Pan-fry salmon on medium to high heat in olive oil for 2 minutes on each side. Take the salmon out of the pan and let it rest. ",{"type":44,"content":1297},[1298],{"text":1299,"type":48},"Add butter, shallots and garlic to the pan, and let it cook for 1 minute.",{"type":44,"content":1301},[1302],{"text":1303,"type":48},"Add cream, stock, parmesan, sun-dried tomatoes, oregano, sage, and chili flakes. Bring to a boil and reduce somewhat. ",{"type":44,"content":1305},[1306],{"text":1307,"type":48},"\"Finally, add the salmon and top it all off with basil and more Parmesan,\" says Rognan.",{"type":172,"attrs":1309},{"id":1310,"body":1311},"76148f8e-6720-46fa-bd56-a492dd78386d",[1312],{"_uid":1313,"component":178,"ingredients":1314,"method_items":1350,"method_title":17,"portion_title":1351},"i-e8b1ff29-fb2e-4602-8672-ce86e31a0e9e",[1315,1317,1320,1323,1326,1329,1332,1335,1338,1341,1344,1347],{"_uid":1316,"name":1156,"unit":189,"amount":995,"component":185},"8bf7cfed-540b-454d-bf2b-7f14ef866242",{"_uid":1318,"name":1319,"unit":194,"amount":227,"component":185},"03cf0a35-c497-4827-af19-c22034d345b8","Butter",{"_uid":1321,"name":1322,"unit":194,"amount":603,"component":185},"5f951635-3eab-4ba0-be8f-4286f351c04b","Shallots, finely cut",{"_uid":1324,"name":1325,"unit":183,"amount":227,"component":185},"66708ca0-de35-4836-a844-91336a8873e9","Garlic finely chopped",{"_uid":1327,"name":1328,"unit":1194,"amount":227,"component":185},"b7cf0d67-461f-45dd-847b-06c908f21edb","Cream",{"_uid":1330,"name":1331,"unit":1194,"amount":227,"component":185},"3203c35a-7255-477c-b36f-557ecceb655d","Chicken stock",{"_uid":1333,"name":1334,"unit":1194,"amount":227,"component":185},"9299c6df-d1be-455e-8339-3b535d5d1afd","Sun-dried tomatoes, coarsely chopped",{"_uid":1336,"name":1337,"unit":194,"amount":227,"component":185},"49b4a050-e691-4a87-8c87-77c6cb9d5f75","Oregano, finely chopped",{"_uid":1339,"name":1340,"unit":194,"amount":227,"component":185},"8d0f2ca1-ba55-4618-83b9-efd74c77041c","Sage, finely chopped",{"_uid":1342,"name":1343,"unit":211,"amount":227,"component":185},"2b52cec4-ca0e-446e-a0fa-d6c2e4881877","Chili flakes",{"_uid":1345,"name":1346,"unit":1194,"amount":227,"component":185},"cfadeca1-021e-4591-888b-fe4b33254033","Parmesan, finely grated",{"_uid":1348,"name":1349,"unit":183,"amount":227,"component":185},"a5450d62-edc3-475c-a9e0-7167d6506f91","Basil for garnish",[],"Ingredients and servings",{"type":60,"attrs":1353,"content":1354},{"level":62},[1355],{"text":1356,"type":48},"About Andfjord Salmon ",{"type":44,"content":1358},[1359,1361,1362],{"text":1360,"type":48},"Located at Kvalnes on the island of Andøya on the Arctic Archipelago of Vesterålen, Norway, Andfjord Salmon has developed an innovative and sustainable aquaculture concept for land-based farming of Atlantic salmon, based on a flow-through technology solution. ",{"type":568},{"text":1363,"type":48},"The company's ambition is to build the world's most sustainable and fish-friendly aquaculture facility of its kind.Our first generation of salmon in our innovative facility had a industry leading survival rate of 97.5%. ",{"type":44,"content":1365},[1366],{"text":1367,"type":48},"Andfjord Salmon AS is listed on Euronext Growth under the ticker ANDF.",{"id":17,"_uid":1369,"asset":1370,"fluid":30,"theme":17,"caption":17,"autoplay":30,"component":638,"vertical_padding":645},"0d5c0bc8-c628-43ca-adb0-d425d028668b",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":633,"height":634,"source":17,"filename":1371,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1372,"is_private":17,"aspect_ratio":637,"is_external_url":30},"https://res.cloudinary.com/andfjord/video/upload/v1703168800/Videos/Food%20videos/Finn-Erik%2C%20%C3%98yvind%20OKT%202023/eng%20sub/Andfjord-Salmon_Sustainable_Sustainability_Recipes_Marry-me-salmon_Premium_Quality_Seafood.mp4","Videos/Food videos/Finn-Erik, Øyvind OKT 2023/eng sub/Andfjord-Salmon_Sustainable_Sustainability_Recipes_Marry-me-salmon_Premium_Quality_Seafood",{"id":17,"_uid":1374,"link":1375,"theme":17,"title":239,"filters":30,"category":238,"LinkLabel":17,"component":240,"pagination":30,"displaySecondRow":31,"vertical_padding":645},"6b3c914a-16f5-4f08-90da-dc30e4e7df8d",{"id":17,"url":17,"linktype":234,"fieldtype":235,"cached_url":17},{"id":17,"_uid":1377,"link":1378,"theme":17,"title":643,"filters":30,"category":644,"LinkLabel":17,"component":240,"pagination":30,"displaySecondRow":30,"vertical_padding":645},"4df30c6f-f2d9-43d9-ac0d-172ff388bbeb",{"id":17,"url":17,"linktype":234,"fieldtype":235,"cached_url":17},{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":1249,"height":1250,"source":17,"filename":1241,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1252,"is_private":17,"aspect_ratio":1253,"is_external_url":30},[1381],{"name":245,"created_at":246,"published_at":247,"updated_at":248,"id":249,"uuid":238,"content":1382,"slug":253,"full_slug":254,"sort_by_date":255,"position":256,"tag_list":1383,"is_startpage":30,"parent_id":258,"meta_data":255,"group_id":259,"first_published_at":260,"release_id":255,"lang":261,"path":255,"alternates":1384,"default_full_slug":255,"translated_slugs":255,"_stopResolving":31},{"_uid":251,"name":245,"component":252},[],[],"marry-me-salmon-from-andfjord-salmo","en/website/recipes/marry-me-salmon-from-andfjord-salmo","2024-01-03",-1890,[245],"99a01049-a5c4-4aa9-a8e7-fc86df8e32c6","2024-01-03T09:19:00.000Z",[1393],{"id":1394,"name":1395,"slug":1396,"published":31,"full_slug":1397,"is_folder":30,"parent_id":275},421266750,"«Marry me salmon» fra Andfjord Salmon","marry-me-salmon-fra-andfjord-salmon","no/website/recipes/marry-me-salmon-fra-andfjord-salmon",{"name":1399,"created_at":1400,"published_at":1401,"updated_at":1402,"id":1403,"uuid":1404,"content":1405,"slug":1548,"full_slug":1549,"sort_by_date":265,"position":1550,"tag_list":1551,"is_startpage":30,"parent_id":268,"meta_data":255,"group_id":1552,"first_published_at":1553,"release_id":255,"lang":261,"path":255,"alternates":1554,"default_full_slug":255,"translated_slugs":255},"Andfjord Salmon Club Sandwich from 69 degrees north ","2023-06-21T14:14:39.269Z","2023-12-19T10:08:07.863Z","2024-04-18T10:49:41.574Z",328521137,"60de700c-104f-4213-b7b9-00dd81b738be",{"SEO":1406,"_uid":1410,"body":1411,"excerpt":17,"component":241,"thumbnail":1541,"categories":1542,"summary_title":1547,"newsletter_signup":17,"back_to_top_button":17,"displayAnnouncement":30},{"_uid":1407,"title":1399,"plugin":14,"og_image":1408,"og_title":1399,"description":1409,"twitter_image":17,"twitter_title":17,"og_description":1409,"twitter_description":17},"97639985-1bbb-420a-8b5d-8a70c1edfa90","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1675086995/Salmon/Recepies/andfjord-salmon-club-sandwich-invest-investor-premium-norwegian-quality-seafood-landbased-esg.jpg","Here, chef and food influencer Finn-Erik Rognan shares a recipe that is one of his personal favourites. He makes a classic club sandwich, inspired by his many trips abroad, but with a Norwegian twist where he swaps the chicken for a delicious piece of back loin of fresh Andfjord Salmon. ","85514f08-30e4-4c27-9743-942eaa14183d",[1412,1419,1445,1456,1475,1484,1537],{"id":17,"_uid":1413,"ctas":1414,"text":1409,"media":1415,"title":1399,"useH1":31,"overlay":1418,"component":35,"display_arrow":30,"content_alignment":36},"7197167b-d80b-4da9-8f89-f1ca48afff1e",[],{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":633,"height":634,"source":17,"filename":1416,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1417,"aspect_ratio":637,"is_external_url":30},"https://res.cloudinary.com/andfjord/video/upload/eo_59,so_49/v1685696896/Videos/Matlaging%20med%20Finn-Erik%20Feb23/Sandwich_16_9_nofvha.mp4","Videos/Matlaging med Finn-Erik Feb23/Sandwich_16_9_nofvha",{"value":300,"plugin":34},{"id":17,"_uid":1420,"theme":39,"content":1421,"component":99,"vertical_padding":770},"b96566d9-c831-426b-92d4-1d6f56f691ce",{"type":41,"content":1422},[1423,1434],{"type":44,"content":1424},[1425,1430],{"text":1426,"type":48,"marks":1427},"\"I travel a lot and am always very happy if the hotel at which I am staying offers a club sandwich on its room service menu. This was the case when I was last in Tromsø. There I ate the classic sandwich in my room in the evening, while looking out into the cold night. I then imagined what it would be like to use Andfjord Salmon in this iconic dish. I was right about that,\" says Rognan with a smile.",[1428],{"type":51,"attrs":1429},{"color":17},{"text":54,"type":48,"marks":1431},[1432],{"type":51,"attrs":1433},{"color":58},{"type":44,"content":1435},[1436,1441],{"text":1437,"type":48,"marks":1438},"For his arctic sandwich, Rognan uses brioche burger buns. He refers to the sweet, shiny bread as an indulgence, but a very good one, which he warms lightly in the pan with a little butter. 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