Slowly smoked in the Scandinavian tradition, our Norwegian salmon has an exquisite flavour, texture and aroma. Taste the real treasure of Norway’s waters.
Expiration: 35 days.
Store between 0-4ºC.
Norwegian smoked salmon 100 g, eggs, flour, milk, sugar, Olive Oil, rocket, and sour cream sauce.
Mix 2 eggs, flour, milk, 1 tablespoon of sugar and a sprinkle of olive oil and whip itl. Pour a large spoonful of this mixture in a pan with a bit of olive oil or butter until you cover all the base of the pan,, when edges begin to brown, turn it over. Once the crepes are done and tempered, we place our smoked Norwegian salmon and fresh rocket on top. Roll up and cut them into pieces. In a small bowl mix one Greek yogurt, the juice of half a lemon, and a pinch of salt. We already have our sour cream sauce for dipping the salmon crepes bites.
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Especialistas en Ahumados
Ingredients: Skandia smoked salmon, cucumber, avocado, sushi rice, rice vinegar, nori seaweed, sugar and salt.
Preparation: Cook the sushi rice using the vinegar, sugar and salt. Once ready, place it on the nori seaweed and roll it up with the sliced salmon, cucumber and avocado in the middle. Serve with wasabi and soy sauce.
Ingredients: Mild Smoked Salmon, cream cheese, and fresh chive.
Preparation: Spread the cream cheese over the mild smoked salmon slices and roll them. Tie every roll with a stalk of fresh chive, for not letting them to open, as well as decorating and scenting your appetizer.
Olive oil and salt
Preparation: Cook the pasta and broccoli separately. Let them cool and then mix them in a salad bowl with the salmon ribbons, basil and the diced fresh cheese. Dress to taste with oil and salt and that’s it.
Ingredients: Skandia cod carpaccio, Yellow pepper, Chives, Mint, Sprouts, Lemon, salt, pepper and olive oil.
Preparation: Chop the pepper and spring onions finely and place them in a bowl. Add the shredded cod, mint and the garnish. Season to taste with lemon, salt, pepper and oil. Ready to enjoy.
Ingredients: Skandia smoked salmon, Avocado, Lemon juice, Bread, Light mayonnaise.
Preparation: Flatten the bread with a rolling pin. Spread it with mayonnaise and add a thin layer of avocado seasoned with the lemon juice. To finish, place a slice of smoked salmon on top, ready to share
Ingredients: Skandia smoked salmon, rocket, avocado, tomato, sesame, oil and salt.
Preparation: This salad is exquisite, fresh and very light. Preparing it is as simple and quick as placing the rocket, slices of salmon and the chopped avocado and tomato in a dish. Decorate with sesame seeds and dressing to taste.
Ingredientes: Carpaccio de Salmón Ahumado Skandia, rúcula, queso parmesano, aceite de oliva virgen extra, zumo de limón, sal y pimienta..
Elaboración: En una fuente colocamos las finas lonchas de salmón, sobre ellas lascas de queso parmesano y añadimos unas hojas de rúcula fresca previamente lavada.
Elaboramos una vinagreta con el aceite, el zumo de limón, la sal y la pimienta y aderezamos el plato con ella antes de servir.
Ingredients: Bagels, Skandia smoked salmon, fresh dill, cheese spread, sour cream, red onion and capers.
Preparation: Choose the bagels you like best and slice them in half. Spread the base with the cheese, place some slices of Skandia smoked salmon on top with some onion slices, the fresh dill and some capers. Delicious any time.
Ingredients: Skandia smoked salmon, Skandia blinis and tartar sauce (mayonnaise, boiled egg, capers, gherkin, onion and mustard)
Preparation: Make the tartar sauce by first preparing the mayonnaise and then the rest of the ingredients, chopped very finely. Spread the blinis with the sauce and then place a slice of salmon on top.
COOKED SALMON FILLET WITH HONEY AND LEMON
Ingredients: Natural cooked salmon fillet, honey, garlic clove, lemon and Extra Virgin Olive Oil.
Preparation: Squeeze the lemon in a bowl. Add to the juice: honey, olive oil, the chopped clove garlic, salt and pepper. Place the salmon fillets on a baking tray and paint them with the honey-lemon dressing. Preheat the oven and bake them for five minutes or so. Serve hot, garnished with basmati rice.
A different touch for everyday cuisine
Ingredients: Smoked Cod in Extra Virgin Olive Oil, orange zest, onion, romaine lettuce, salt, pepper and fresh dill.
Preparation: Just put some smoked cod slices and the onion cut julienne-style over the hearts of romaine lettuce, then grate some orange peel over it. Dress the salad to your liking with olive oil, salt, and pepper.
The ultimate salad for summertime
Ingredientes: Salmón Pure, leche, AOVE, sal, cabrales, huevas y cebollino.
Elaboración: Haz una mayonesa suave de leche, aceite y un poco de sal. Una vez emulsionada añade una porción generosa de queso cabrales y vuelve a batir hasta conseguir una crema untuosa. Envuelve cada loncha de salmón pure sobre una cucharada de mezcla. Dispón cada enrollado y añade un cucharadita de huevas y una tira de cebollino
Un aperitivo con carácter
TOASTS OF SALMON IN EXTRA VIRGIN OLIVE OIL WITH TARTAR SAUSE
Ingredients: Salmon in Extra Virgin Olive Oil, mayonnaise, Dijon mustard, boiled egg, pickles, capers and pickled onions.
Preparation: Combine the mayonnaise, a teaspoon of Dijon mustard, capers, and the boiled egg with the finely chopped pickled ingredients, in a small bowl and stir until well blended and creamy. Spread the tartar sauce on the toasts and add the salmon slices in extra virgin olive olive on top. Serve them, decorating with olives.
The perfect appetizer, smooth, and fresh.
Ingredients: Pure Salmon, milk, Extra Virgin Olive Oil, salt, cabrales cheese, roes and fresh chive.
Preparation: Make a smooth homemade milk mayonnaise. Once the sauce is ready, add a generous portion of cabrales cheese and mix it again until you get a creamy and consistent mixture. Fill every slice of Pure Salmon with the cheese cream making a roll. Get them ready on the tray, decorating every roll with a teaspoon of roes and a fresh stalk of chive on top.
An outstanding appetizer
Ingredients: 5 peppers cooked salmon fillet, courgette, red pepper, red onion, Extra Virgin Olive Oil, and salt.
Preparation: Put the fillet in the oven for five minutes, add, as garnish, the grilled vegetables seasoned to your liking.
Easy, quick and healthy.
Ingredients: Valkyrie red butterfish in Extra Virgin Olive Oil, crab sticks, mayonnaise, pineapple (in its own juice), boiled egg, black caviar substitute, and a loaf of bread.
Mix in a bowl all the ingredients, finely minced, for the salad: The crab sticks, the pineapple (well drained), as well as the boiled egg, add a spoon of mayonnaise and season it with salt and pepper. Stir them until well blended.
Take the loaf of bread and cut it into slices. Put a generous amount of the salad and add a couple of red butterfish slices on top, the final touch: a teaspoon of black caviar substitute.
The taste of the sea in a bite
Ingredients: Smoked Tuna in Extra Virgin Olive Oil, cherry tomatoes, leek, black olives, burrata cheese, fresh basil, salt and freshly ground pepper.
Preparation: Cut the cherry tomatoes into quarters and the leek, well washed and rinsed, into rings. Add the olives and stripes of our smoked tuna, place the burrata cheese on top of the salad and cut it cross-shaped, thus covering the rest of ingredientes. Finally, dress it with Extra Virgin Olive Oil, salt, freshly ground pepper and some basil leaves.
Ingredientes: Salmón Ahumado Skandia, Rúcula, Masa para Crepes y Crema Agria.
Elaboración: Prepara los crepes según la receta que prefieras. Una vez hechos coloca encima el salmón ahumado y la recula. Enróllalos y córtalos en varios trozos. Sírvelos acompañados de un bol de salsa agria.
Ingredients: Smoked Norwegian Salmon loin, fresh spinach, leeks, Ricotta cheese, 3 eggs, heavy cream, store-bought pie crust, cherry tomatoes, salt and black pepper.
Preparation: In a bowl, whisk together the eggs, cream, ricotta cheese, the leaks and spinaches previously sautéed, salt and pepper until creamy. Roll the store-bought pastry into a pie plate, pierce all over with a fork, so that no bubbles form during baking, and put in the oven for 5 minutes. Pour the mixture from the bowl over the dough, place the cherry tomatoes and the diced salmon loin. Bake the quiche in preheated 180º oven for about 30 minutes until it is golden-brown.
Ingredients: Skandia smoked salmon carpaccio, rocket, Parmesan cheese, extra virgin olive oil, lemon juice, salt and pepper.
Place the thin slices of salmon in a dish, add slices of Parmesan cheese on top and a few leaves of fresh, washed rocket.
Make a vinaigrette with the oil, lemon juice, salt and pepper and dress the dish with before serving.