Norwegian
recipes

Fiskesalat
Fish salad

• 400 GRAM COOKED WHITE FISH, cubed
• 200 GRAM SMOKED TROUT
• 2 EGGS, boiled 10 minutes and sliced
• 3 TOMATOES, in 8 parts
• 1 ONION, chopped
• 1 CUP CRÈME FRAÎCHE
• 1 TBSP VINEGAR
• LETTUCE
• 1 TSP HORSE RADISH POWDER
• HANDFUL DILL, chopped

• 300 GRAM SALMON
• 400 GRAM PASTA, cooked al dente and cooled down
• 100 GRAM RUCOLA
• 200 GRAM CREAM CHEESE
• 1/2 LEMON, juice and rind
• 50 GRAM PINE NUTS

Mix the crème fraîche with the horseradish, onion, dill, vinegar and salt and pepper to taste. Pour this over the cooked fish and marinate for one hour. Add the smoked fish. Put the lettuce leaves on a plate Put the fish mixture on top and arrange the tomatoes around and the egg parts on top.

The Union Dissolution Day in Norway remembers the 7th of June 1905, when the Norwegian Parliament decided to dissolute the Union between Norway and Sweden, which had existed since 1814. Click on culinary calendar for more links between cooking and history.

Poach the salmon 10 minutes, cut it in chunks and allow it to cool down. Mix the cream cheese with lemon juice and rind and pepper and salt to taste. Put this together with the pasta and stir carefully. Add the rucola and salmon and sprinkle with pine nuts.