Super simple Andfjord Salmon tartare

"Nothing is easier and purer than tartare. You can make this dish in two to three minutes," says head chef Øyvind Bøe Dalelv.

This dish is perfect as an appetizer and inspired by simplicity itself.

Øyvind, who is head chef at the renowned restaurant Michaels in Oslo, has received a box containing the very first delivery of salmon from land-based farmer Andfjord Salmon. The salmon weighs about 1.5 kilos, and it is a historic moment when Øyvind becomes the first person in the world to have the opportunity to sample it.

"Tartare is a simple classic. The first thing we do is to finely chop shallots and chives. You can also use tarragon and parsley. We always use the herbs we have available," says Øyvind.

Chef Øyvind Bøe Dalelv preparing a salmon tartar.

"We then slice this delicious salmon into small cubes. We slice the tail into very small cubes, which are perfect for tartare. This will be super easy and good."

"We then put everything into a bowl, before mixing in salt, olive oil, lemon zest, some finely chopped shallots, and pickled mustard seeds, and then mix it all together well."

"An alternative to this dish is to add lots of lime juice and make a ceviche, which is also very delicious and fresh."

"This is salmon that's ready in two or three minutes. Super simple and good. Serve with freshly baked sourdough bread. It's a sure winner," claims the chef.

Ingredients & servings

  • Salmon from Andfjord Salmon 150 g
  • Flaked sea salt 1 tsp
  • Olive oil 1 tbsp
  • Lemon zest 2 tbsp
  • A medium shallot 0.5 pcs
  • Pickled mustard seedes 1 tsp
  • Chives 4 pcs
  • Tarragon 1 pcs
  • Parsley 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 Vesterålen, Norway.