Erling Grøtan is a ship captain at Måsøval. Erling received this recipe from an acquaintance who is one of Norway’s best chefs: Håvard Werkland.
Ingredients:
For 4 guests, you should use 1 kg of skinless and boneless salmon fillet without belly.
Sauce:
- 4 tbsp tapioca
- 3 dl soy sauce
- 3 tbsp sesame oil
- 1/2 cucumber
- 1 bunch spring onions
- 2 limes
- 1 pot coriander
- 2 green chilies
- Salt
- Sesame seeds
Erling’s method:
Cut the salmon into slices approximately 1 cm thick and spread the slices across a serving platter.
Boil the tapioca in a large pot with plenty of water for 7 minutes.
Strain and rinse in cold water, then add the tapioca to the soy sauce.
The tapioca should marinate for at least 1 hour.
Peel the cucumber and remove the core with a spoon, cut the cucumber into cubes.
Finely chop the spring onion and green chili.
Cut the avocado into cubes just before serving.
After 1 hour, add the cucumber to the soy sauce, season with sesame oil and the juice of 1–2 limes.
Plating:
Stir the sauce together and spoon it over the salmon.
Distribute the avocado cubes over the salmon, sprinkle with green chili and spring onion, and top with sesame seeds and fresh coriander. (Mango cubes can also be added here.)
Easy peasy lemon squeezy.
Can be served with freshly cooked rice.
