Norwegian Salmon Toasts with Cauliflower and Capers Recipe
Norwegian Salmon Toasts with Cauliflower and Capers
Flavors of Norway
Total time: 30 to 60 minutes

Preparation time: a few minutes
Marinating time: 2 hours
Cooking time: 40 minutes

Difficulty: Easy
For 2 servings

- 200 g (7 oz.) Norwegian salmon fillet
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 1 small baguette
- Excellent quality olive oil
- 50 ml (3 Tbsp.) crème fraîche
- 1/2 tsp. grated lemon zest
- 1 Tbsp. chopped capers
- 1 hard-boiled egg, chopped
- 1/2 tsp. chopped tarragon
- Salt and pepper
  1. Sprinkle the salmon fillet with the sugar and salt; place in the refrigerator for at least 2 hours.
  2. Meanwhile, thinly slice the baguette; drizzle with olive oil and place in a 180° C (350° F) oven to brown so that the baguette slices are crisp.
  3. Cook the cauliflower in boiling water, then purée in a blender until smooth and creamy. Add the cream, lemon zest, capers, hard-boiled egg and tarragon and combine well.
  4. Cook the salmon for 40 minutes at 40° C (100° F) then cut into equal portions.
  5. Prepare the toasts by dividing the cauliflower mixture among the toasted baguette slices and top with a piece of marinated salmon.

This dish can be enjoyed either hot or cold.

More recipe ideas

Collaboration : NORGE - Norwegian Seafood Export Council
Photo: Paal-Andre Schwital / Metro

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