Norwegian salmon is some of the best in the world, and it is our biggest export to the rest of the world. But farm-raised salmon is one thing and wild salmon is a whole other thing. Even here in Norway, a lot of the farmed salmon is filled with lice, and because of the food they eat and the water they swim in, they have a lot more contaminants in them.
So before eating a whole lot of salmon, it can be wise to read up a bit on salmon farming, and the best thing overall is of course to get wild salmon, which is also much tastier.
Thankfully I have a family that loves to go fishing and that provides me with a lot of good fish, like the smoked salmon I used in this recipe. As anyone who has eaten sushi knows, raw salmon is awesome, and therefore good for a tartare. In this recipe, I will be mixing raw salmon loin and smoked salmon.
[lt_recipe name=”Smoked Salmon Tartare with Fennel Ice Cream” servings=”4″ prep_time=”1H” cook_time=”30M” total_time=”1H30M” print=”yes” image=”https://www.nordicprovisions.com/wp-content/uploads/2017/10/MG_0623copymindre-1024×669.jpg” ingredients=”Pickled Red Cabbage;200g shredded red cabbage;2dl white wine vinegar;1dl water;4 tbsp sugar;2 tsp salt;10 whole peppercorns;;Fennel Ice Cream;1 chopped fennel;Milk;1 cup cream;1 egg;50g sugar;;Smoked Salmon Tartare;1/4 finely chopped red onion;Juice of 1/2 lemon;100g chopped salmon loin;50g chopped smoked salmon;Dill;Dijon mustard;1 tbsp crème fraîche;Olive oil” ]Start with the red cabbage. This can be done days or weeks in advance. I love this stuff, so I always keep a jar in the fridge. ;Mix vinegar, water, sugar, salt, and pepper, until the sugar has dissolved. ;Finely cut the cabbage with a knife or mandolin and put in a mason jar or similar container. ;Pour over the liquid and store for a minimum of two hours, it is best after a few days.;;For the Ice Cream: Prechill your ice cream machine, if you have one.;Roughly chop the fennel, and put half of the fennel in a blender. Process for a minute. Place in a piece of kitchen paper or muslin and squeeze out the juice. Don’t throw away anything.;Place the rest of the fennel in the blender and add a splash of milk this time. Process until smooth and do the same thing as the previous steps. Here you can throw away the fennel after squeezing.;Place the egg, sugar and the fennel juice (the one without the milk) in a bowl and mix with an electric mixer until fluffy.;Heat the cream until just before boiling, then add slowly with the fennel milk to the bowl with the mixer running. ;Place mix in a saucepan and heat while stirring until it has thickened, about 5 minutes. Put the mix in an ice bath or in the fridge to cool.;Add the mix to your ice cream machine, after it has churned for a bit, add the fennel bits (save a spoonful or two for final plating) left from making the juice.;;For the Salmon Tartare: Mix the red onions and lemon juice in a bowl, and leave for 10 minutes.;Mix the salmon, chopped dill, mustard, crème fraîche, olive oil, salt, pepper and the onions and lemon juice.;;Plate all the elements with a few twigs of dill and the leftover blended fennel.[/lt_recipe]