Sometimes you wake up a little bit later than your friends only to find your timeline and a group chat talking about a new hype. Last Monday, Sophia, Maria & Kai (from IN SEARCH OF) & My Bestie, Foodie and awesome photographer Ailine were thrilled talking about Poke and how we should do a "cookalong" on saturday. I jumped to my mac and started the research.

Poke has nothing to do with Pokemon Go, but is hyping almost as much. Poke (pronounced Poukai) is not Japanese but Hawaiian and is a fish salad! Though the seasonings are very influenced by japanese cuisine. Traditionally, it was just raw fish dipped in Soy Sauce and wasabi, but nowadays it has evolved (get the poke joke?)

And how do we poke? it is easy! You start with a BASE of rice or salad then comes the FISH of choice with or without marinade, followed by TOPPINGS of your choice. It almost feel like making Fro-Yo.

Once we set the date, we started to plan our Poke Evening. Deutsche See send us an amazing sortiment of fish and caviar: Rose Artic Smoked Salmon, Coho Wild Salmon, SAKU Tuna and Char Caviar... what a selection and what a great quality.
Tvino sent us some great wines to pair with our Poke Bonanza: 2015 PFLÜGER Blanc de Noir (remember the Ylajali dinner when I met Mr. Pflüger himself?), 2014 GYSLER KAMMERTON RIESLING, 2014 FLORA RIESLING, SCHEUREBE, and more

 Now Let´s start Poking!

BASE:
500 gr Sushi Rice
4 tbsp Rice vinegar
​2 tbsp Sugar
1 tbsp Salt
2 tbsp roasted seeds (optional)

Cook the rice after the package instructions, once it's done, add vinegar, sugar, seeds and salt and let it cool. It is always better to take the rice to a non-metallic bowl and add the vinegars and Co. using a wooden spoon... it is something about chemistry and oxidation.

FISH:
700 gr Artic Rose Smoked Salmon from Deutsche See
1 part Sesame Oil
1 part Soya Sauce
2 parts Lime juice

Cut the salmon in 1x1 cm dices and cover with the Lime, Soya and Sesam oil. The lime will cook abit the fish, so dont let it soak for too long.

SAUCES:

Sriracha or Wasabi Sauce
1 part Crème Fraîche
1 part Japanese Kewpie Mayonnaise 
Mix both and add as much Sriracha or wasabi paste as u want. They will taste better if you make them one day in advance.

Salsa:
7-10 Cherry tomatoes, diced
5 scallion stems, in rings
1 red chilli, diced
2 limes, juiced
2-3 tbsp soy Sauce
1 tbsp Mirin (optional)
pepper 
Mix all in a bowl and let ist rest for at least an hour.

TOPPINGS:

• 2 Mangos, diced
• 200 gr Edamame beans cooked and salted
• 1 pack of wontons cut in half, fried and salted
• Oshinko, sliced
• 1/2 cucumber, sliced
• 10 Pimentos de Padrón fried or burnt
• 2 avocados, diced or sliced
• some Nori leaved cut in thin short slices
• 5 Scallion, in rings
• 100 gr Char Caviar from Deutsche See

CEVICHE SALMON POKE RECIPE

BASE: Salad & Rice

FISH: Artic Rose with Lime Sesam Marinade

​TOPPINGS: Avocado, Mango, Edamame, Pimentos, Salsa, Sriracha Sauce, Nori Leaves, Char Caviar, scallions, Sesam Seeds and Wonton Chips.

Maria & Sofia made poke bowls with the other 2 kinds of fish - Check their story and recipes here

We had a blast!!!! The Food and wine was on spot... Company and Conversation as well.. what a Night!
So what I think about this trend? love it and it should stay for a while! I cant wait to poke again!
Thanks Ailine for the beautiful pictures, Deutsche See for the delicious Fish and Tvino for the wine!
Food is always best with people you love...But better than words, the awesome pictures made by Ailine will show you what a great night we had:

And dont forget to check the Poke bowls from my twin sisters from another mister at INSEARCH OF.. check out how they prepared the Tuna and the Coho Wild salmon!

When my Friend Line asked me for some birthday summer recipes for an article in the norwegian Magazine Foreldre I was thrilled. I love children birthdays. I remember the cakes, sandwiches, red jello and all the joy I had while growing up.

Line told me that norwegian children birthdays are so different than what southamerican birthdays are. There is no big buffet table and everyone has a place, and mostly they serve hot dogs and cola. I started thinking on a summer table that would delight kids and adults.

Ingredients:
​200 g biscuits, crushed
100g unsalted butter, melted
Condensed milk (1 can or 400ml)
300 g cream cheese
The juice of two lemons
Fresh strawberries for topping
Strawberry jam or touched strawberries

Crush the biscuits in a mixing bowl, pour over melted butter and mix well. Spread the mixture into small baking tins (or large if desired) and press it well. Let it cool for ten minutes in the freezer. Pour condensed milk in a large bowl. Add the soft cheese and whip it together. Add the lemon juice and stir well. Pour into molds over the cooled biscuit base. The mixture will seem somewhat thin, but it will thicken. Place it in the freezer or fridge to cool for at least two hours.
Served with strawberry jam and a few fresh strawberries. Kids and adults will love it.

If you are wondering about the cakepops recipe, Here is the easy recipe I made for the article.