Frøya Pepper Sashimi

Salmon Sashimi with burnt pepper, rapeseed oil, rye, onion and sour cream.

Back loin

  • 200 g salmon
  • Cold-pressed rapeseed oil
  • 1 slice of rye bread
  • ½ red onion
  • 4 ts of sour cream
  • 1 fistfull of fresh dill
  • Lemon
  • Salt
  • 3 ts of whole pepper
  1. Pre-heat the oven to 220 C
  2. Warm the frying pan to a high heat and toast the pepper until it starts smoking. Let the pepper cool and fill a grinder. (optional)
  3. Tear the rye bread into small pieces, mix in a little oil and salt, place in an oven dish and bake for 10 minutes or when the bread becomes crispy.
  4. Finely chop the red onion and cut the lemon into “boats”.
  5. Cut the salmon in thin slices and spread over a plate. Grind the toasted pepper, sprinkle over with the crispy rye bread and chopped onion and top with sour cream, dill, oil and lemon boats.


Salat Nicoise

Salad á la Nice

Salade Niçoise avec de saumon Frøya

The recipe
Frøya laks med fennikelsalat og pesto

Frøya Salmon with fennel salad and pesto

Juicy Frøya Salmon with fennel salad parsley pesto and raspberries

The recipe