Salad with Norwegian Clipfish and Tomatoes

This is a recipe of a tasteful salad with Norwegian clipfish and dressing. It's best when it's just made since the dressing is warm.

Difficulty Easy
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  • Cut clipfish in small pieces and cook in unsalted water for approx. 3 minutes.

  • Drain and flake the clipfish.

  • Cook potatoes, peel and slice.

  • Place salad on a plate and cover with clipfish and potato slices.


  • Pan-fry bacon in olive oil until crispy.

  • Add cherry tomatoes cut in half and white wine vinegar.

  • Heat up the dressing.

Pour the warm dressing over the salad and serve.