Salmon & Flowers
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.
Two of the flowers we learned to be edible were Cuckooflower or Lady's smock (Engkarse in Norwegian) and Ground-Ivy (Korsknapp in Norwegian). They happened to be growing close to Geitmyra, and on the way home we picked up a few. Foraging wild plants and flowers seems to be one of the biggest food trends in the Nordic restaurant scene and hipster home cook crowd.
400 g salmon
12 potatoes, unpeeled
250 g Røros butter
Salt & pepper
Send me dead flowers every morning
Cook the potatoes with the peel until they are done. Pour the water off and let them dry. Use a potato masher and roughly crush the potatoes. Add the butter and a few table spoons of apple vinegar, stir around a few times and let it rest until the butter is melted. Taste with salt and pepper and more apple vinegar if needed. A potato compote is rougher than a mash, the peel is included and the potatoes doesn't need to be completely mashed. The butter and vinegar is just stirred into the compote. It should have a clear acidic sting from the vinegar.
Rub the salmon with salt and pepper and fry on one side in butter. Remove from the pan before it is cooked all the way through and get dry. Plate with potato compote underneath and salmon on top. Pour some of the frying butter over the fish. Decorate with edible flowers.
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