Norwegian Smoked Salmon – Why It’s The Best | A Typical Dish From Norway

transforming this fish into good smoked salmon isn't just about adding some smoke it requires patience dedication and passion frederick moller anderson better known as the smoker has all of these he's said to make the best smoked salmon in norway i don't know any fish that you can do so many different things with a salmon so it's so big of variety out of dishes other products so no i i like salmon and it's it's healthy and it brings work uh to the people so i love i love salmon salmon find the perfect breeding grounds off norway's atlantic coast the fish are also farmed here at oslo's fish market frederick moller anderson turned salmon into a typical norwegian delicacy he runs frederick's mercury or friedrich smokery and says the secret is to let the fish rest three to five days until rigor mortis has passed this is now three days old from harvesting because we have to have it like this you can see is soft now so if you if you make a salmon too fresh the salt will not go into the fish so you're thinking that you're doing a very good product very fresh and so on but you don't only large fish land on his table ideally they should weigh seven or eight kilos the flesh of these fully grown salmon is thicker and more aromatic but since they must be filleted by hand most other producers won't touch them the precise salting process is a trade secret but it's carried out in these containers instead of being dry salted the fish is immersed in wet salt the wet salt is a very old wild salmon recipe is more difficult takes more time costs more money everything is bad about this salting process but quality wise is is the best after two days of soaking and a further day to dry the salmon is smoked using a special mix of slow burning wood chips the filets spend several hours absorbing the smoke they're then hung to mature for at least two days leaving them to hang rather than lie flat ensures the salmon doesn't become too moist and oily new smoked salmon doesn't taste good at all but after two days three days then it all comes together the salt meets the meat the smoke meets the meat and the salt so this is what is a product that's alive he sells his salmon around the globe and right on his front doorstep just 500 metres from the fish market as the crow flies is the restaurant for salmon here his smoked fish continues to age in a climate-controlled cabinet before heading straight to the kitchen norwegian salmon has been the speciality of this restaurant since 2019. this smoked salmon is typically like norwegian dish because since i am from asia i we are not really like into this smoke uh dish but since i came here in norway this is very interesting for me to to earn more knowledge today kim combines the salmon with toasted bread spinach and a poached egg topped with hollandaise sauce et voila smoked salmon benedict the smoker is always thrilled to see what kim segasmundo makes with his salmon [Music] the sauce is not classic with salmon but the sauce is a classic and this this combination with all this classic together is is working very very good juice for fredrik muller anderson creating smoked salmon is a science as well as a passion and most norwegians would agree the sea and salmon are their passion [Music] you

Channel: DW Food

Views: 88,447

Keywords: Salmon, Norway, Smoked Salmon, Norwegian Salmon, Norwegian Smoked Salmon, Best Salmon, Cooking with Salmon, European Food, Food, Fish, Fresh fish, fresh Salmon, smoking salmon, The Smoker, famous fish, best salmon in the world, Scandinavia, Atlantic salmon, atlantic fish, Norwegian national dish, Fredrik Møller Andersen, Europe, European dishes, Germany, DW, Deutsche Welle, DW Food, DW Euromaxx, Deutsche Welle Food, European food

Id: 8unUzeh-T_k

Length: 4min 32sec (272 seconds)

Published: Sat Feb 05 2022