Nutrition Facts
4 servings
4
Recipe for Norwegian Salmon and Coconut Bites
Delight your taste buds with this recipe for Norwegian salmon bites with coconut. Easy to make and original, this recipe will be perfect for a festive appetizer.
Ingredients
400 Norwegian salmon fillet with skin
350 Coarse salt
15 Fingerling potatoes
30 Shredded coconut
150 Skyr
2 Yuzu juice (you can replace it with lime juice)
½ Kampot pepper
1 Cilantro
Salt
Pepper
Directions
1
Start by patting dry and placing the salmon in a dish just slightly larger than the salmon. Cover it with coarse salt, pressing down, and place the piece of salmon in the refrigerator for at least 4 hours, or even overnight. This way, it will cure in the salt.
2
In parallel with the resting time, cook the potatoes in boiling water for 20-25 minutes. Check for doneness by piercing one with a knife; the blade should insert easily.
3
Peel them after cooking and cut them into thick slices. Set them aside.
4
Proceed to prepare the sauce. Mix the yogurt with the yuzu juice, crushed pepper, salt, pepper, and finely chopped coriander. Set aside in the fridge.
5
Rinse the salmon thoroughly to remove all the salt. Remove the skin and cut the salmon into cubes of about 1 cm on each side.
6
Coat the pieces of Norwegian salmon in coconut.
7
To finish, layer sauce on each slice of potato and then place a piece of salmon on top.
Ingredients
Ingredients
400 Norwegian salmon fillet with skin
350 Coarse salt
15 Fingerling potatoes
30 Shredded coconut
150 Skyr
2 Yuzu juice (you can replace it with lime juice)
½ Kampot pepper
1 Cilantro
Salt
Pepper
Directions
Directions
1
Start by patting dry and placing the salmon in a dish just slightly larger than the salmon. Cover it with coarse salt, pressing down, and place the piece of salmon in the refrigerator for at least 4 hours, or even overnight. This way, it will cure in the salt.
2
In parallel with the resting time, cook the potatoes in boiling water for 20-25 minutes. Check for doneness by piercing one with a knife; the blade should insert easily.
3
Peel them after cooking and cut them into thick slices. Set them aside.
4
Proceed to prepare the sauce. Mix the yogurt with the yuzu juice, crushed pepper, salt, pepper, and finely chopped coriander. Set aside in the fridge.
5
Rinse the salmon thoroughly to remove all the salt. Remove the skin and cut the salmon into cubes of about 1 cm on each side.
6
Coat the pieces of Norwegian salmon in coconut.
7
To finish, layer sauce on each slice of potato and then place a piece of salmon on top.
Notes
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