Ingredients
Preparation
- Pat dry with and place the Norwegian salmon fillet in a dish a little larger than the fillet. Cover the salmon with coarse salt and leave it in the fridge for at least 4 hours, or overnight. This method will cure the fish in the salt.
- Boil the potatoes for 20-25 minutes. Check the potatoes by sticking a knife into one of them, the blade should pass through easily.
- Peel after boiling and chop them into thick slices. Put the potato pieces to the side to cool
- Prepare the sauce by mixing the skyr with the yuzu juice, or lime juice, the crushed Kampot pepper, salt and the finely chopped coriander. Keep the sauce in a cool place.
- Rinse the Norwegian salmon thoroughly in water to remove all the salt. Remove the skin and cut the salmon into approximately 1 cm cubes.
- Coat the Norwegian salmon pieces with the coconut.
- Serve the dish by spooning the sauce over each slice of potato and placing a piece of salmon on the top.