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Bizerca’s Raw Norwegian Salmon Salad
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Bizerca’s Raw Norwegian Salmon Salad
“This is one of the best Christmas presents I could have wished for! Every single time I used to go to Laurent & Cyrillia’s Bizerca Bistro, I would order this starter. Thank you so much for generously sharing the recipe with us!” – Tracy Foulkes, founder & co-owner of NOMU

Bizerca’s Raw Norwegian Salmon Salad

Servings: 4

Ingredients

40g pine nuts
500g Norwegian salmon
100g rocket or baby greens
80g soft chevre goat’s cheese
50g pickled ginger, julienned
Artisan Sourdough bread, to serve

DRESSING:
3 tbsp spring onions, finely chopped
100ml NOMU Extra Virgin Olive Oil
2 tbsp good quality soy sauce

Directions

In a hot oven or pan, lightly toast the pine nuts until golden brown.

Using a very sharp knife, thinly slice the salmon.

Arrange the rocket or greens in the centre of the serving plates and place the salmon ribbons on top. Roughly crumble the goat’s cheese over the salmon and top generously with finely sliced pickled ginger.

Combine the dressing ingredients together and drizzle over the salmon and onto the plate. Sprinkle with pine nuts and serve with artisan sourdough bread.

 

Tip: The secret to this recipe is the quality and absolute freshness of the salmon. If you can find beautiful wild salmon, even better.

Ingredients

40g pine nuts
500g Norwegian salmon
100g rocket or baby greens
80g soft chevre goat’s cheese
50g pickled ginger, julienned
Artisan Sourdough bread, to serve

DRESSING:
3 tbsp spring onions, finely chopped
100ml NOMU Extra Virgin Olive Oil
2 tbsp good quality soy sauce

Directions

In a hot oven or pan, lightly toast the pine nuts until golden brown.

Using a very sharp knife, thinly slice the salmon.

Arrange the rocket or greens in the centre of the serving plates and place the salmon ribbons on top. Roughly crumble the goat’s cheese over the salmon and top generously with finely sliced pickled ginger.

Combine the dressing ingredients together and drizzle over the salmon and onto the plate. Sprinkle with pine nuts and serve with artisan sourdough bread.

 

Tip: The secret to this recipe is the quality and absolute freshness of the salmon. If you can find beautiful wild salmon, even better.

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