This Norwegian recipe will enrich your Christmas and New Year’s table perfectly and could be a nice dinner idea. Your guests or family members will be delighted. We’ll warn you right away: the dish is very nutritious. Also, if you cook too many servings, as usual, you can make wonderful salmon-based borsch. That’s why we write down this recipe here.
Which salmon should you buy?
It is best to buy fresh, whole salmon weighing approximately 2 kg. Because small salmon will produce small slices. You can buy expensive ready-made fillets, but why? If you can take more fresh meat for the same money and cook two dishes. The second dish is a dish made from the head, bones, and skins. Look for this wonderful recipe a little later.
If you need to clean the fish, clean it. Then we separate the head from the salmon carcass, remove the skin from tail to head. Carefully remove the fillets from both sides and take out the bones. Now we start to cook.
Directions0/0 steps made
- Cut the fillet into 3-4 cm wide pieces. Salt a little. Let the salmon soak in the salt for 10 minutes.
- Take fresh spinach leaves. The leaves should be wide and long. Try to press the spinach tightly on both sides to the salmon fillet piece. Do the same with a ribbon of thin smoked bacon. Pierce a piece of salmon in the spinach and bacon with a wooden or bamboo toothpick.
- Preheat the oven to 180 degrees. Place the foil on the bottom of the baking sheet. Also, place the pieces evenly on the foil. And roast for 40 minutes.
- While the fish is baking, prepare the sauce. To do this, take thick sour cream and salmon caviar. Chop the parsley to taste. Stir all ingredients gently with a spoon to avoid damaging the caviar balls. Transfer to a serving bowl.
- You can use boiled asparagus and fresh tomatoes for serving as shown in the picture. Or make any light salad.
How to cook boiled asparagus:
Video by Food Chain TV