One of the Norwegian salmon's best qualities is that it goes well together with many different flavours. Try this recipe with blue cheese and a sauce of sherry and dill.
Remove the crusts from the bread and crumble the bread.
Finely chop parsley.
Combine crumbled bread, parsley, blue cheese, butter and pepper to an even mix.
Thinly spread the mix on baking paper and place in the freezer until it sets. It takes approx. 10 minutes.
Cut the salmon in serving and cut the frozen blue cheese mix into smaller flakes.
Grill the salmon on one side for approx. 3 minutes.
Turn the fish, cover with blue cheese flakes and grill for approx. 3 minutes.
Cook vegetables stock and sherry until reduced to half.
Cool and add crème fraîche and finely chopped dill.
Taste with a little sugar if necessary.
Cook beans barely tender and drain well.
Thinly slice radish and mix with beans, salad and pumpkin seeds.
Serve grilled salmon with sauce, salad and boiled potatoes on the side.