Smoked Norwegian Salmon
Slowly smoked in the Scandinavian tradition, our Norwegian salmon has an exquisite flavour, texture and aroma. Taste the real treasure of Norway’s waters.
Store between 0-4ºC.
Norwegian smoked salmon 200 g, macaroni, sweet onion, cream, salt, pepper and dill.
Cut a sweet onion into dices and sauté it while you add the macaroni into boiling water. Once the onion is brown, Add the Norwegian smoked salmon, the pasta, cream and salt and pepper to your liking. Finally, grate Parmesan cheese on top, mix everything and finish your dish by adding more thin slices of smoked salmon and a pinch of dill.
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