Tartar with mango and avocado
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Norwegian salmon and trout – antibiotic-free, sustainably farmed in fjord waters. Full of omega-3 and natural flavor. Discover the Fjord Sales range.
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Salmon - spinach snack For the recipe you will need: 300 gr. cottage cheese spread cheese 1 clove of garlic 350 gr. Salted or smoked salmon fillet For the spinach omelette: 1 package frozen spinach 2 cloves of garlic 1 year a spoonful of butter 4 eggs a pinch of freshly grated nutmeg a pinch of ground black pepper a pinch of salt We produce Fry spinach in butter, press in garlic, add spices. Place the sautéed spinach in a bowl and cool slightly. Add the egg yolks to the cooled spinach. Beat the egg whites with a pinch of salt until stiff foam, carefully mix them into the spinach egg mixture. Preheat the oven to 190°C. Pour the mass into a baking sheet lined with baking paper and bake for about 15 minutes. Cool the cooked omelet to room temperature. Mix the spreadable cheese with the garlic. fresh dill can be chopped. Spread the cheese mass on the omelette, arrange the pieces of salmon fillet and roll it into a roll. Wrap in cling film and leave for at least 2 hours. into the refrigerator, then cut into slices and serve as you like
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This week was unusual for us, because we participated in the dinner of the taste and gourmet club "Geras Skonis" . We emphasize this because the dinner was extraordinary. Dinners organized by the Good Taste Gourmet Club are held several times a year in different Lithuanian cities and restaurants. This time the dinner took place in the newly opened Horizontas panoramic restaurant of the Vilnius Park Plaza Hotel. At the "Good Taste" club dinners, the dishes were not from the regular restaurant menu, but prepared only for that one evening. This is one of the temptations for true gourmets to come to "Good Taste" dinners, as well as great company, new acquaintances, a cozy atmosphere and interesting stories. Photo with a view from Horizontas restaurant This evening was even more important for us because we were able to present fish products to a wide audience - over 80 participants from guests from the world of professional food attended the dinner. Chef Gintaras Martinonis showed his mastery by preparing dishes from our Rainbow Trout fillet and prepared a dish from Icelandic cod fillet . In the photo, Fjord Sales store director Artūras For starters, trout gravlax arrived on the tables, accompanied by a matching sauce, vegetables and bread, and Ilzenberg Manor rosé grape wine was offered with the appetizer. In the photo "Gravlax" salted trout fillet The appetizer was replaced by a hot fish dish: a fillet of cod, fried at a slow temperature, served with Bolivian pigeon and flavored with shrimp shell oil. In the photo, a cut of cod with a Bolivian pigeon Fjord Sales has been supplying its fish and seafood products to the best Lithuanian restaurants for many years, delighting chefs and restaurant guests with quality products. This evening was no exception and we were very happy to receive a lot of attention from the guests and interest in the products. Recipe for making Trout gravlax Ingredients: 1 Norwegian rainbow trout fillet (with skin, boneless and as fresh as possible) 3 tablespoons of coarse sea salt 2 tablespoons of white sugar 1 tablespoon of brown sugar 1 tablespoon of crushed black pepper A large amount of fresh dill, finely chopped Optional: For added flavor, splash with aquavit or vodka. Production process: Trout preparation : Wash the trout fillet under cold water and dry. Preparation of the salt mixture : Mix coarse salt, white sugar, brown sugar and crushed black pepper in a bowl. Preparing trout for salting : Spread cling film on a flat surface. Spread half of the finely chopped dill on the film. Place the trout fillets, skin side down, on top of the dill. If you are using aquavit or vodka, pour it over the trout meat now. Cover with salt mixture : Spread the salt and sugar mixture evenly on the fleshy side of the trout, pressing well. Sprinkle the remaining dill on top. Wrap the trout fillet in cling film. Aging : After salting, leave the trout fillet in the refrigerator for about 36-48 hours. For best results, the fillet should be turned every 12 hours. Presentation : The fish is ready after the maturation stage. Take it out of the fridge and unwrap it. Scrape off most of the dill-salt mixture. Using a sharp knife, cut the fish into thin slices. Serve with black or white bread with mustard sauce, capers, onions and other toppings. Remember that gravlax trout or salmon is always served raw, so always start with the freshest fish and make sure everything is clean during preparation.
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