Norwegian salmon is one of those gourmet foods present on the tables of millions of Spaniards, especially on designated calendar dates when there is no shortage of gatherings with friends and family around a good table. In just a few years, this Norwegian delicatessen has become the gastronomic emblem of affordable luxury.
A new survey, carried out this week by Ipsos for the Norwegian Seafood Council, sheds light on the “love” relationship between salmon and our country. Specifically, 89% of respondents will eat salmon this Christmas, in any of its formats, compared to 8% who will not and 3% who are undecided. In addition, 78% will also opt for salmon during New Year’s gastronomic events.
As for the categories most popular at Christmas, 81% of consumers surveyed prefer smoked salmon on these dates, although the rise of dishes with an oriental influence is consolidating – which shows that they have ceased to be a way to get established in Spanish. gastronomy – such as salmon sushi (28%), salmon sashimi (18%) and salmon poké (17%). At the same time, traditional fresh preparations (which 24% of Spaniards will use), cooked (20%) or grilled (19%) are consolidating. If we stick exclusively to the New Year, there is little variation because smoked salmon continues to clearly impose itself to the point that 83% of respondents choose it as the first option to put on their table.
From a food safety point of view, Norwegian salmon is subject to strict quality controls from its breeding in the Norwegian fjords to its arrival on our table. In addition, it is very tasty, versatile and healthy: a serving of 150 grams of salmon covers the recommended weekly requirement of Omega 3 and the daily amount of vitamin D while being a source of essential minerals such as phosphorus and potassium and d antioxidants like selenium. and vitamin E. Reason enough to opt for this exquisite dish to welcome the new year 2023. From the Norwegian Seafood Council they offer three quick, simple, tasty and nutritious recipes: Norwegian smoked salmon mousse with cucumber; Norwegian smoked salmon tartare with avocado and pink pepper; and Norwegian smoked salmon with avocado carpaccio.
1.- Norwegian smoked salmon mousse with cucumber
Ingredients for 4 persons:
200 g Norwegian smoked salmon
½ cucumber
2.5dl.nata
1 teaspoon of lemon juice
1 teaspoon of white wine vinegar
1 egg white
2 tablespoons of fresh parsley
Pepper
Fresh cream
Elaboration:
- In a blender bowl, put the Norwegian smoked salmon, cream, lemon juice, white wine vinegar and parsley in a food processor. Blend until you get a smooth cream.
- Pour the smoked salmon cream into a bowl and add the pepper. Mix well.
- Beat the egg white with an electric mixer. When assembled, add them to the cream of salmon and mix with enveloping movements to obtain a soft and fluffy mousse.
- Wash the cucumber and cut it in half. Scoop out the seeds with a spoon and cut them into very small cubes.
- Put the salmon cream in small glasses and decorate with the pieces of cucumber.
- Chill the glasses in the refrigerator until ready to serve.
- Garnish with a teaspoon of sour cream and finely chopped parsley. Serve cold.
2. Norwegian Smoked Salmon Tartare with Avocado and Pink Pepper
Ingredients for 4 persons:
200 g Norwegian smoked salmon
2 tablespoons of fresh dill
1 lemon
2 teaspoons of pink peppercorns
1 attorney
Elaboration:
- Finely chop the Norwegian smoked salmon with a knife and mix with the dill and cracked pink pepper.
- Cover with plastic wrap and let rest in the refrigerator for at least 1 hour. If you want a more intense pink peppercorn flavor, you can let it sit longer in the fridge (up to 12 hours).
- Dice the avocado and squeeze the lemon juice over it.
- Gently mix the avocado cubes and the smoked salmon and serve cold, preferably with a crispy cracker.
Plating tip: Use a round mold and make smallnotsalt tartare “towers”Eitherdo not serve in glasses or small bowlsnotyou.
3. Norwegian smoked salmon with avocado carpaccio
Ingredients for 4 persons :
200g norwegian smoked salmon
2 limes
1 tablespoon extra virgin olive oil
2 lawyers
fresh dill
Pepper
Elaboration:
- Thinly slice the Norwegian smoked salmon and place the slices in a deep plate.
- Mix the olive oil, the juice of a lime and the freshly ground black pepper.
- Pour the citrus and olive oil mixture over the salmon slices, cover with plastic wrap and refrigerate for about 1 hour.
- Meanwhile, cut the avocados into thin slices, place them on a plate and cover with the juice of the other lime.
- Serve the dish by arranging the marinated smoked salmon and sliced avocados evenly on a plate or in portions on plates.
- Garnish with dill.
More information and recipes: mardenoruega.es/recipes/