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    Salmon belly

    The rich, fatty, marbled meat from the belly of the tuna fish (toro) is the most sought-after cut. Salmon has similar marbled fat, and some producers of pre-packaged salmon fillets call this «belly loin» on …

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    Deep fried salmon skin with honey and spring onions

    Deep fried salmon skin with honey and spring onions

    Deep fried salmon skin is a delicacy and is often used in maki sushi rolls. These can also be served as snacks, as here. In order to make the salmon skin extra crispy when you …

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    Salmon sushi with barley grains, rice and porcini soy sauce

    Sushi with a Norwegian twist, which involves using porcini mushrooms and beer vinegar instead of soy sauce. Makes 16 pieces PREPARATION: 1 Start by making the sauce. Put the porcini mushrooms and water in a …

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    Cold parsley and horseradish sauce

    Cold parsley and horseradish sauce

    PREPARATION: 1 The simplest method involves using a food mixer or blender. Blend the parsley and oil to form an even paste. Add the horseradish and if possible some birch shoots and blend well. This …

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    Spit-roasted salmon

    This is possibly the most spectacular and original way of cooking fish. Or meat, for that matter. The principle involves stretching the fish out on a grill or forked stick and then roasting it over …

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    Gravlaks (cured salmon)

    Gravlaks (cured salmon)

    Curing salmon and other types of fish is neither hard nor labor-intensive, but you need the patience to wait for a couple of days before you can serve it. PREPARATION: 1 Rinse the fish in …

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