Trøndelag Feast: Graved salmon for starters
Trøndelag is Norway’s food basket. No other region in the country has such a wide variety of products—from high mountains down to the sea. Master chef Lars Erik Vesterdal has traveled around the county, gathering ingredients that Trøndelag locals have a strong connection to. The result is the Trøndelag Feast! A three-course meal that can be served to many guests, works both in summer and winter, and is sure to impress.
Approach
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1
Start by preparing the barley grains and the salmon the day before: cover the barley grains with water and let them soak for about 24 hours. Place the salmon on cling film and add aquavit along with a spice mixture of sugar, salt, and caraway (crushed together in a mortar). Wrap the cling film tightly around the salmon and let it rest in the refrigerator overnight, or for a few hours.
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2
The next day, you can start preparing the rest of the dish. Begin by steaming the mussels with roughly chopped vegetables (1 carrot and 1 spring onion/some leek) and beer until the mussels open. The timing depends on their size and the season, but plan for about 3–4 minutes. Strain the stock and clean the mussels. The stock and mussels will be used later.
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3
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4
Add the barley grains to the vegetables and gradually add the mussel stock a little at a time. This can take up to 15 minutes, allowing the vegetables and barley to absorb the stock and become tender. Season with salt, pepper, and a little lemon juice.
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5
Place the barley mixture at the bottom of a plate and top it with slices of cured salmon, herbs, and thin radish slices.
Ingredients
- 300 g Salmon filet without skin and bones
- 2 ss Caraway
- 3 ts Salt and pepper
- 2 ts Sugar
- 2 ss Inderøy Aquavit
- 500 g Mussels
- 2 stk Carrots
- 2 stk Shallot onions
- 0.3 stk Leek or spring onion
- 1 stk Light local beer
- 2 ss Butter
- 200 g Soaked barley grains
- 1 stk Radish
- 1 ss Fresh herbs
