 Ceviche Smoked Salmon Poke 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.
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 Lately I have been dying for raw fish or ceviche. You see nowadays in many places loads of Ceviche styles: From Traditional to Fusion.
Even though many people think making ceviche is very hard, It is actually one of the easiest dishes you can ever prepare. Even Peruvian culinary legend Gaston Acurio says that a great ceviche can be made in only 10 minutes.  It has been super hot here in Berlin... It is so hard to even think of food. The only thing that came to my mind was Tartare. My flatmate Pia (she is half Norwegian) was stoked when I told her I found some awesome Norwegian Salmon at FrischesParadis, one of my favorite store in Berlin.
We were 4 people eating, including Helena that was in Berlin that day. If you ask me about the amount of fish per person, I would say that the easiest way to calculate the amount of fish you need is to multiply the amount of people by 150 gr. So we all started cutting and chatting in this hot day, while cooling down with some Riesling and enjoying some butter-y salmon Tartare.  Caviar. I normally used to enjoy it with a glass of Champagne on a special day. Or steal it from my grandma's fridge and eat it under the kitchen table when I was a kid. However, there are many ways of enjoy caviar besides eating it alone.
 This dish is partly inspired by a dish we made together with Mikkel Marschall on Bornholm, the langoustine dish at restaurant Kadeau and a foraging class we attended in Oslo. The dish we made with Mikkel was a potato compote with fried herring (we will remake the complete recipe on the blog later). After visiting Bornholm we were tipped by our good friend Helle about a foraging class at Geitmyra food culture house.
 Do you often end up with leftovers of root vegetables like carrots, celeriac, potatoes etc.? We often do, and we hate to throw away food. In Norway people throw away one fifth of all the food they purchase. One fifth that would have been completely edible. What a shame. To help prevent this we give you this recipe you can make of common leftover vegetables.
 You might have made risotto, but have you ever made "byggotto"? This is a Nordic twist on the Italian classic, made with barley (bygg in Norwegian). Barley needs a little bit longer cooking time than risotto, but other than that, is is pretty similar.
 SALMA is one of the easiest ingredients to work with, and perfect for those evenings when you don't feel like cooking forever. That doesn't mean it can't look amazing! By combining orange SALMA with green avocado and yellow mango you get a visually appealing as well as tasty dish. All it needs is a classic ponzu sauce and you are ready to dine. If you can get the Thai or Pakistani mango you will get an even sweeter and better flavor to this meal.
 SALMA contacted us and asked us to make a few recipes for their newly launched websitewww.salma.no. We accepted the challenge! But we had to think hard to make an exciting and good looking dish to match Heia Mat, Mat på Bordet and Fru Timian who had already contributed.
 Christmas hit us hard! Two fatties eating need to do some serious paleo lifestyle in January. We will have some exceptions, no doubt, but some of the recipes onwards will be paleo. This recipe is also gluten free.
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