Through Smoke & Salt
Exploring Fjord Trout with the chefs of Solsiden.
The Fjord Trout Series – Volume 2.
The pure essence of the Norwegian fjords
Fjord Trout truly embodies the essence of the Norwegian fjords. The fjords were shaped by glaciers: Endless stretches of deep blue sea piercing the rugged landscape, surrounded by steep green hills. Rivers crash down from the snow-covered mountain tops, passing bountiful fruit orchards stretching along the shores of Western Norway.
People have prospered here for thousands of years living off the land and the sea. Here the conditions are perfect for the Fjord Trout.
From Fjord to Fire
At Solsiden, Oslo – summer light meets deep flavour. Together with Chef Andreas Gøbel, we explore the transformative power of smoke, salt and minimal intervention. This is a tribute to simplicity, boldness, and the red jewel from the fjords.
ANDREAS GØBEL
head chef Solsiden in Oslo
I often use Fjord Trout through our busy summer season. It is a very versatile and applicable fish that can be used in almost any dish. We use it for tartar, cured, smoked, sashimi, ceviche and lightly baked. Personally, I prefer Fjord Trout when it is prepared as lightly as possible, preserving its delicate texture and taste.
It pairs very well with most spices and cuisines of the world. I´ve paired it with everything from Japanese, to Indian, Middle Eastern, Nordic and South American.
Fjord Trout tataki, with Korean bbq glace, kimchi, sesame.
Pickled Fjord Trout, with zataar, dukkah, borhani.
Fjord Trout Mosaic, pickled trout, rolled with seaweed, kombu mayonnaise.
Crispy Fried Fjord Trout, with pepper sauce, green oil, petit pois puree.
A
Sea of Possibilities
Lerøy Fjord Trout is more than just an ingredient – it’s a story, a taste of Norway, and a symbol of quality and sustainability.
This was one interpretation, from one location. In the next volume, we journey onward – new chefs, new flavors, same unique Fjord Trout.
