Norwegian Nigiri Sushi
This is a fun way to use Japanese sushi as an inspiration to breathe new life into traditional Norwegian delicacies, originally made to preserve fish for a long period of time. Instead of rice, I'm using mashed potatoes. The appetizers I made in Frøya are just the beginning of a series of ideas on this subject. Use your imagination, and combine your own favorite pieces.
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
⅓ lb. (150 g) pickled herring, sliced
⅓ lb. (150 g) smoked salmon, sliced
⅓ lb. (150 g) smoked eel, sliced
4 tbs. sweet, Swedish-style mustard
4 tbs. strong, Dijon-style mustard
4 tbs. horseradish, grated
4 tbs. small capers, coarsely chopped
1 lb. (450 g) potatoes, peeled, cut into 1 inch dice
1 tbs. butter, room temperate
1 tsp. salt
PREPARATION:
The mashed potatoes: Bring water to the boil in a medium pot over medium high heat. Add the potatoes and boil for 8-10 minutes until tender. Strain. Press the potatoes with a potato ricer. Alternatively, push through a sieve using the back of a large spoon. (Do not use a food mill or blender, as this will make the mash turn sticky.) Fold in the butter, and leave to cool.
The nigiri: Using your hands, gently shape the cold mashed potatoes into chunks, measuring approximately 1x1x2 inches (2.5×2.5×5 cm). Make sure you donât work the chunks too hard together.
Smoked salmon: Add horseradish to each potato chunk, and one slice of smoked salmon.
Pickled herring: Add sweet mustard to each chunk of potato. Add one piece of pickled herring to each chunk.
Smoked eel: Add Dijon-style mustard to each potato chunk. Add one slice of eel. Garnish with chopped capers.