Frøya Pepper Sashimi

Name: Frøya Pepper Sashimi
Cook time: >20 min
Ingredients: Ingredients 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

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

Mid loin, Summer, Sushi and sashimi

Back loin

Ingredients

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

>20 min
Easy
Romantic

Preparation

Pre-heat the oven to 220 C
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)
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.
Finely chop the red onion and cut the lemon into “boats”.
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.

ADDITIONAL EATING EXPERIENCES

Grillet Laks med asparges og beurre blanc

BBQéd salmon with asparagus and beurre blanc

Perfect summer food!
Frøya is ideal for BBQíng directly on the steel grid without falling apart when cooked correctly.

The recipe

Pan fried Frøya salmon w/ barley oat risotto

A filling salmon dish with barley oats and green cabbage

The recipe

FRØYA IS OWNED BY