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Fjord salmon (can be made with trout)

Serves 4


–        600g piece of Norwegian Fjord Trout, skin on

–        2 large tbsp fine sea salt

–        2 small tbsp caster sugar

–        1 tsp crushed coriander seeds

–        Freshly ground black pepper

–        1 small celery with plenty of leaves

–        1 small bunch fresh coriander leaves

–        1 green apple, peeled and sliced into batonettes

–        2 tbsp of olive oil

–        1 large green lime


  • Lay the Fjord Trout skin side down on a large piece of cling film. Mix together the salt, sugar and coriander seeds and sprinkle over the flesh side of the fish, then finish with a little pepper.
  • Wrap in clingfilm and put flesh side down in a small baking tray. If you are making two batches, lay the fillets on top of one another, if not, lay a small tray and similar weight to the fillets on top.
  • Refrigerate to cure for 8 hours, depending on the thickness of the fish, turning often.
  • When cured, remove from the fridge and carefully rinse under cold water to remove the excess cure, then pat dry.
  • Slice thinly and arrange on serving plates, topping with tender celery and coriander leaves, apple batonettes, seasoning and olive oil.
  • Drizzle over a little lime juice, only at the end before serving.


Ambassador Daniel Galmiche’s Tip

  • Marinate the Fjord Trout for as little time as possible, according to the thickness of the fish. Turn the fish often and do not apply too much weight – simply stack the fillets on top of one another, to avoid crushing and dry edges.