Lerøy Finest Brochure

Finest production & recipes

Finest production & recipes

nAtURAL

Rørvik - production of Finest natural salmon

Day fresh pre rigor loins Rørvik is located on the North-west coast of NordTrøndelag. The county is made up of approximately 6000 islands, big and small. Clear, cold seas provide the best possible conditions for the fish and farming here is at harmony with nature. The entire production chain is integrated from the salmon egg to the finished product.

The company Sinkaberg-Hansen has worked closely with Lerøy since 1985 and the pre-rigor fillet production began there in 1999. The lead-time from live salmon to vacuum-packed fresh loin is under 3 hours.

A long tradition of supplying pre-rigor fillets to the demanding Japanese market is a testimony to the excellence of the quality.

What defines the product: • The best possible raw material • A unique eating experience • Day fresh loins

Rørvik

sMOKeD

smøgen - production of Finest smoked salmon

Day fresh pre rigor loins Smøgen is located in Gøtland on the west coast of Sweden. The state-of-the-art salmon smokery produces a traditionally smoked salmon using the same recipy as the Stranne family founders of the company did in 1956.

The Finest Smoked Salmon from Lerøy is produced from pre-rigor fillets which we smoke to give the best taste possible. A deep, even color combined with firm texture and a fresh odour are distinctive charactenstics of Finest Smoked Salmon.

What defines the product: • Top quality raw material • A unique eating experience • A new product with a traditional taste

smøgen

nAtURAL

sushi Finest 4 persons

Prepare this way

50 g Filet Finest Sushi rice (follow cooking instructions on the package) Green pepper root

Fredriks Finest Tips SPICY SAUCE: Mix chili sauce and mayonaise to suit your taste

SOYA SAUCE: Soya sauce, water mirin (sweet Japanese saki), some sweet vinager, chop some fresh coriander and mix.

nAtURAL

sashimi Finest “Sashimi” (raw fish meat) is a Japanese meal consisting of pieces of raw fish or other sea creatures.

pr person

Prepare this way

Ca 50 g Finest Naturel

Cut the salmon in 1 cm thick slices.

Arrange on the plate and serve with wasabi (pepper root), soya sauce and pickled ginger.

Fredriks Finest Tips

A sharp knife is your best friend. A proverb summarizes two important things in life: “A good wife and a good Knife”. Scrub the latter before you use it for sushi session. Sashimi is served with the warm or cold sake.

nAtURAL

salmon tartar Finest 4 persons

Prepare this way

500 gr FF

Cut the fish in small cubes and mix them with the capers, including some of the caper juice, the shallot onion and chives. Season with salt and pepper.

Finely shred the sugar peas and chop the shallot onion, mix with some oil.

Spread the mixture over the plates.

1 tablespoon chopped capers 1 tablespoon finely chopped shallot onion 2 teaspoons chopped chives Salt & pepper 150 g sugar peas Olive oil 4 tablespoons salmon roe.

Shape the trout tartar and place it over the vegetables finishing with a spoon of salmon roe on the top.

Fredriks Finest Tips

Feel free to add a little extra olive oil.

Gives the Tartars fuller and better consistency.

May easily be made several hours before the guests arrive.

nAtURAL

salmon Cheviche Finest 4 persons

Prepare this way

400 g Finest Natural 2 green peppers 1 chili 2 lime 2 chives 1 dl olive oil Salt & pepper

Cut the peppers into thin slices and place on the plate, the cut the fish into thin slices and place on top. Add some grated lime rind (remember to wash it first). On the top of the fish add the lime juice, finely chopped chives and chili (amount of chili can be adjusted according to personal taste). Leave the dish for 20 minutes, thereafter add olive oil (french or Italian), season with salt and pepper and serve.

Fredriks Finest Tips Its difficult to recommend a wine to this dish because it contains so much acid.

What about a little tequila?

sMOKeD

Finest Back Door salad 4 persons 200 g Finest Smoked Salmon

2 pickled gerkins, diced

4 hardboiled eggs cut into boats

1 tbsp finely chopped chives

¼ red onion sliced

2 tbsp olive oil

4 boiled potatoes slices

a few drops of fresh lemon juice

4 slices of crispy fried bacon or ham

salt and pepper

Lettuce mixture: ruccola, lettuce hearts, lollo rosse or tat soi

4 tsp sour cream

Prepare this way Mix together in a bowl, season with salt, pepper, olive oil and lemon juice.

Arrange on plates and top with finely chopped herbs, and crisp ham and dot with sour cream.

Fredriks Finest Tips This is a perfect dish to make with leftovers from the fridge. Always remember to taste the dressing on a lettuce leaf if you want to adjust the taste.

sMOKeD

Potato & Leek soup 4 persons

Prepare this way

200 g Finest Smoked Salmon

Boil the potatoes in the stock until tender. Take out 2 potatoes, and cut in slices. Add the cream and leek to the stock with the potatoes and cook for 5 more minutes. Take out 5 cm of the leek and put in icewater.

Blend the rest in a blender until smooth, season to taste with salt, pepper and maybe a little bit of lemon juice.

Mix the sliced potato, leek and trout with olive oil, season to taste.

Serve the soup hot over the “potatosalad”.

6 potatoes - Astix 1 leek 4 dl fish stock (or chicken) 3 dl single cream Salt Black pepper Olive oil

*Astix potatoes are perfect for soups and purées, because of its consistency after cooking.

Fredriks Finest Tips A potato is not just a potato. There’s a whole world of delicious potatoes to find at your local market and each potato is revered for its specific flavor and qualities.

sMOKeD

spicy Finest Fjord salmon 4 persons

Prepare this way

300 g Finest Smoked Salmon

Roll the whole piece of fish in the spice mixture, and slice in 1 cm thick pieces.

Poach the quail eggs in water with vinager for about 2 minutes. It is important they should not be “hard boiled”.

Clean the lettuce and rinse in cold water.

Dry. Dress with olive oil, lemon juice and salt/pepper.

Spice mixture: cayenne pepper, paprika powder, ground coriander, black pepper 8 quail eggs Various types of lettuce: lollo rosse, romano, frillice Olive oil Lemon juice

Fredriks Finest Tips You don´t have to use quail egg.

You can also boil the eggs with the shell on.

sMOKeD

Finest Mille Feuille 4 persons

Prepare this way

400 g Finest Smoked Salmon

Roll the pastry in a strip about 8-10 cm wide and as long and thin as possible. Bake at 200 degrees until crisp and golden. Cool.

3 dl crème fraiche 1 packet frozen puff pastry Flour for rolling the pastry Cayenne pepper Lemon Salmon roe or lumpfish roe Chervil or parsley

Put the Finest in a food processor and mix for a short time. You can also chop the fillet by hand.

Whip the crème fraiche until firm, add Finest and taste with cayenne pepper and lemon. It is optional to add salt.

Spread this mixture on the puff pastry, then place another layer of puff pastry on top and continue until there are 2 layers of the Finest mixture and 3 layers of puff pastry.

Serving suggestion: cut the pastry into 7 cm lengths and place on a plate. Decorate with salmon roe and herbs… this dish will be an instant success!

Fredriks Finest Tips Use a bread knife to cut the puff pastry. On the top of each dish you can place a slice of smoked salmon and decorate with some lumpfish roe.

sMOKeD

Finest in Puff Pastry 4 persons 800 g Finest Smoked Salmon 2 packets frozen puff pastry 1 small leek 1 soup spoon butter 2 dl cream, salt and pepper Flour for rolling Egg for penciling.

Prepare this way Cut the leek in fine slices and put in a saucepan with the butter. Cook until the leek is softened then add the cream. Cook until sauce thickens then cool. Cut the fish in small cubes, these are easier to prepare the mix the fish with the leek and cream.

Roll out the puff pastry until it is ½ cm thick, thinner if you manage and then cut into like-sized squares.

Count 2 squares to each person. Place the fish mixture on top and fold into a square. Pencil the edges with battered egg and press together with a fork which has dipped in flour so that the edges are well sealed. Pencil with egg and cook at 200 degrees mid-oven until they are golden and crisp.

Serving suggestion : Serve with damped vegetables or a plain green salad.

Fredriks Finest Tips This dish can be frozen before cooking.

Wine: a reisling is the right combination with this tasty dish.

sMOKeD

ice Finest soup 4 persons

Prepare this way

200 g salmon leftovers (bones and other waste)

Put the leftovers in a medium-warm saucepan with 3 soup spoons of olive oil and half of the leek (thinly chopped). Cook this for about 5 minutes and then add 1,5 liter water. Boil up and remove the white scum from the surface. Boil the stock for 5 minutes then cool for 20 minutes, then sieve the kraft. You can also use a coffee filter.

200 g Finest Smoked Salmon 1/2 leek Mild olive oil Salt & pepper Parsley

Cut the salmon in small cubes and mix with salt before placing them in the fridge. Slice the rest of the leek in small slices and place in the lukewarm soup. Put the soup in the freezer until it hardens.

Serving suggestion: Put the salmon cubes in the bottom of a deep soup bowl and pour the soup over.

Spread finely chopped parsley over. You can also serve this dish a large wine glass instead.

Fredriks Finest Tips Do not use the salmon head or gills in the fish buljong as these give a sharp taste to it.

Umami Umami is a Japanese word describing a fifth sense sensation which combines flavor with taste. The umami concept was first referred to in 1908 by the Japanese professor Ikeda kikunae. It is more an total experience than an actual defined taste, the word “savoury” in English comes closest to capturing the concept.

GIVING TASTE A NAME: The Japanese professor Kikunae Ikeda established umami in his laboratory in Tokyo in 1908. He also created the ingredient MSG, umami in concentrated form.

Finest

Finest Produced by Hallvard Lerøy AS For consumer information, contact: Hallvard Lerøy AS, N5020 Bergen, Norway www.leroy.no