Christmas appetizers, first courses and main courses. Lots of delicious ideas to forget about the usual canapes and enhance Norwegian salmon
Salmon is one of our favorite Christmas ingredients. King of the most classic appetizers, it amazes when declined in simple yet refined recipes that reveal its most festive spirit. And to find the right inspiration, we asked Seafood From Norway how to best prepare Norwegian salmon, a real fish jewel perfect to make our festive table special. Here then appetizers, first courses and main courses to enrich this fish with the right combinations and enhance it with more delicate cooking. 10 recipes to find your favorite and maybe start planning an all salmon menu for the Christmas' Eve!
Smoked salmon in white focaccia
Difficulty: very easy
Time of realization: 20 minutes
Ingredients: 400 g smoked Norwegian salmon, 2 buns, 350 g crème fraiche, 1 bunch of fresh dill, 1 tablespoon of lemon zest
Method: Cut the focaccia in half and heat them in a pan for 2 minutes. Spread the crème fraiche on one half of the focaccia and place the salmon on the others. Sprinkle the cream with coarsely chopped dill and cover the salmon with the lemon zest, previously blanched and diced.
Salmon rolls marinated with fresh goats and chives
Recipe by Ezio Santin
Difficulty: easy
Time of realization: 40/60 minutes
Ingredients: 1.2 kg Norwegian Salmon fillets, without skin or bones, 500 g coarse salt, 400 g sugar, 15 g mixed pepper, 240 g fresh goat cheese, 1 tablespoon fresh chives, 1 tsp green pepper, 4 tablespoons extra virgin olive oil, 4 tablespoons mayonnaise, 1 tablespoon white wine, 1 tablespoon fresh cream, 1 handful of salad
Method: Put the salmon fillet deprived of the final piece of tail and belly (you can use these pieces to make a fish tartare) in a baking dish or plate (always in steel or ceramic) where you will have spread a layer of salt, sugar and pepper in well mixed grain; cover the fillet with the remaining mixture of salt, sugar and pepper, put a cutting board with a small weight on it and place the dish in the least cold section of your refrigerator.
After 24 hours, remove the fish from the marinade, wash it under a trickle of cold running water and dry it with a clean kitchen towel, grease it lightly with olive oil and keep it wrapped in a sheet of kitchen film in the refrigerator to another 24 hours.
Work the goat cheese, after passing it through a sieve, with the oil, chives and finely chopped green pepper with a knife. After the necessary time, remove the fish from the refrigerator and with a salmon knife cut 12 beautiful slices wide and at least 10 cm long, but which are not very thick.
Spread the processed goat cheese on top of the salmon slices, make rolls like cannelloni and wrap them in cling film, keeping them in the refrigerator 30 minutes before serving. Extend the mayonnaise with the cream and white wine in order to obtain a thick sauce, garnish the bottom of each cold dish with the sauce and elegantly place the rolls removed from the film on top; garnish with a few mixed salad leaves and serve immediately.
Norwegian salmon tartare, black rice, vegetables and pomegranate
Recipe by Danilo Angè
Difficulty: very easy
Time of realization: 20/40 minutes
Ingredients: 4 servings of Norwegian salmon tartare, 120 g black rice, 150 g beetroot, 150 g carrots
Method: Cook the rice in salted water for 20 minutes, drain it and let it cool on a plate. Peel the turnips and carrots, cut them into small cubes and steam them for 8 minutes. Season the salmon tartare with the chopped fennel, grated lemon zest, salt, pepper and oil.
Add the diced vegetables to the rice and season with salt, pepper and oil. Arrange the rice on serving plates, place the salmon tartare on top and complete with the pomegranate grains.
Tartare of Norwegian salmon and sour pumpkin
Recipe by Cesare Battisti and Luca de Santi
Difficulty: average
Time of realization: 60 minutes
Ingredients: Fresh Norwegian salmon
For the tartare: 400 g fresh Norwegian salmon, 140 g sugar, 60 g salt, extra virgin olive oil, lemons
For the sour squash: 500 g pumpkin, 200 g water, 150 g white wine vinegar, 40 g sugar, 10 g salt, 3 g coarse ground pepper
For the salmon roe mayonnaise: 25 g salmon roe, 10 g mustard, 10 g lemon juice, 2 egg yolks, 1 egg, salt, sunflower oil
Method: Mix salt and sugar and sprinkle the Norwegian salmon fillet on both sides. Leave it to marinate for 8h and then rinse it slightly under cold water. Dry it well and cut it into cubes. Just before serving, season the tartare with salt and oil and a drop of lemon.
Peel the pumpkin and wash it, cut it in a slicer into thin strips and put it in a container. Bring all the rest of the ingredients to a boil and pour over the pumpkin while still hot, close with an airtight lid and allow to cool to room temperature. Put the yolks and egg, salt, mustard and lemon juice in a cutter, start blending quickly and pour the seed oil slowly, until you get a creamy mayonnaise. At this point, add the salmon eggs and mix everything well.
Tartare of Salmon Spicy Norwegian with radishes, robiola and aromatic herbs
Difficulty: easy
Time of realization: 20 minutes
Ingredients: 200 g fresh Norwegian salmon, 4 radishes, 1 shallot, 1 soft fresh cheese, 1 tsp mustard, 1 tsp lemon, 1 chives, 1 sprig of aromatic herbs
Method: With the help of a sharp knife, cut the salmon into a tartare. Mix the salmon with finely chopped shallots, radishes, chives and chervil. Make an emulsion with oil, mustard, lemon juice and a grind of pepper. Mix the tartare with the emulsion and serve decorating the dish with tufts of robiola.
Lasagne of radicchio and Norwegian salmon with saffron béchamel
Recipe by Chiara Maci
Difficulty: easy
Time of realization: 20/40 minutes
Ingredients: 600 g fresh Norwegian salmon, 500 ml milk, 50 g of butter, 50 g flour, 1 yellow onion, puff pastry, saffron, salt and pepper
Method: Wash and cut the radicchio. In a pan, stew them with the white onion and extra virgin olive oil until they are reduced and cooked. Blanch the pasta sheets in boiling salted water. Prepare the béchamel: heat the milk in a saucepan and prepare a roux of flour and butter in another, stirring. Add the hot milk and stir on the heat, then add the saffron, salt and pepper. Preheat the oven to 200 ° C, place the lasagna sheets in a pan, cover with radicchio, béchamel and fresh salmon. Proceed in layers until all the ingredients are used up. Bake for up to 10 minutes.
Spaghettoni with cheese, pepper and Norwegian salmon
Recipe by Chiara Maci
Difficulty: easy
Time of realization: 20 minutes
Ingredients: 600 g fresh Norwegian salmon, 400 g spaghetti, 4 tablespoons of cheese, 1 teaspoon pepper, extra virgin olive oil, salt
Method: Cook the spaghetti in abundant salted water. Separately, in a glass bowl, prepare the cheese, pepper and a ladle of the pasta cooking water. Sear the salmon in a pan with a drizzle of oil. Drain the pasta, pour it into the bowl and turn well until it forms a cream. Add the salmon and serve.
Baked salmon with artichokes on herbs and lemons
Recipe by Simone Rugiati
Difficulty: easy
Time of realization: 20 minutes
Ingredients: 700 g fresh Norwegian salmon, 6 artichokes, 1 lemon, fresh parsley, fresh rosemary, sage, extra virgin olive oil, cherry tomatoes
Method: Season the salmon fillets with salt and pepper and arrange them on a baking sheet over a mix of rosemary, sliced lemons and sliced onion. Oil the surface and bake with the perforated aluminum film for 10/15 minutes.
Clean the artichokes by removing the external leaves and the internal hay and slice them finely. Subsequently, season them with a little lemon juice, salt, pepper and oil. Serve the salmon with the crispy artichokes.
Baked Norwegian salmon with vegetables
Difficulty: easy
Time of realization: 20/40 minutes
Ingredients: 600g Norwegian salmon fillets, without skin or bones, 8 cherry tomatoes, 1 red pepper, 1 red onion, 1 carrot, 1 leek, 1 courgette, a pinch of dried thyme, 1 pinch of oregano, 3 tablespoons extra virgin olive oil, salt and pepper, Aluminium sheet
Method: Preheat the oven to 200 ° C. Cut the red onion into wedges, the pepper into small pieces and the leek, carrot and courgette into slices. Mix the olive oil, thyme, oregano and vegetables in a bowl and transfer everything to a baking sheet. Pour a couple of tablespoons of water over the vegetables, season with salt and pepper and cover the pan with aluminum foil. Bake for about 25 minutes. Add the salmon cut into fillets and continue cooking for another 5-10 minutes. Serve with sour cream as an accompaniment.
Norwegian salmon in a hazelnut crust and mushroom vinaigrette
Difficulty: easy
Time of realization: 20/40 minutes
Ingredients: 1 tablespoon of coarse salt, 4 tablespoons of almonds, flakes, 4 tablespoons of hazelnuts, 2 tablespoons of fresh cilantro, 4 tablespoons sesame seeds, half teaspoon of mixed pepper, 2 tablespoons of olive oil, 700 g Norwegian salmon fillets, without skin or bones
For the sauce: 300 g button mushrooms, 6 spring onions, 1 tablespoon of butter, 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, 0.8 g water, 2 tablespoons of fresh parsley, salt and pepper
Side dish: potatoes
Method: Cut the salmon into four pieces of regular shape, season them with salt and let them rest for 5 minutes. Rinse off the salt and dry them. Heat the oven to 170 ° C. Finely chop almonds, coriander hazelnuts. Mix the almonds, walnuts, sesame seeds, coriander and pepper and divide the mixture between the pieces of salmon.
Sprinkle the oil and put the salmon fillets in a baking pan lined with greaseproof paper. Leave the salmon in the oven, on the center shelf, for about 8 minutes, until cooked through. Clean and cut the mushrooms into cubes. Rinse the onions, leaving them whole. Fry the mushrooms and onions in oil and butter for about 5 minutes.
Add the vinegar and water, simmer the vinaigrette until the onions become tender. Season with salt, pepper and chopped parsley.
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