I don’t think I ever tried Norwegian food in my life; it is not a cuisine widely available here in London. The only place I know of is “scandi kitchen”.
Norwegian’s cuisine is famed heavily around raw materials from the mountains, wilderness, and coast. Seafood and cod are staples, and smoked salmon are one of the major exports to international countries.
The Norwegians have been fishing for thousands of years; they do everything on a boat, fishing, freezing the fishes. Exporting seafood to over 150 countries. The NSC wants everyone to believe the best seafood comes from Norway.
The fisk.førever campaign has been launched to inform British people that they can enjoy Norwegian cod, haddock, prawns and other seafood favourites, every day, with a conscience as clear as Norwegian waters.
On arrival guest were treated to Norwegian cold-water prawn crisps with cucumber pickle, lemon mayonnaise and dill.I couldn’t stop eating these; I have a serious weakness for anything prawn related.
Hannah was busy frying away the Allspice and Norwegian salt cod savoury doughnut fritters.These tasted similar to fried batter oysters my mum makes, it melts in the mouth, leaving a salty after taste.
Signe, had a moment to talk about her roots, how she became a chef and Norwegian Seafood Council products. We were then told we had to cook our own chowder.
I was excited to make chowder, as it’s something I usually order out in restaurants. Teaming up with May, we began sautéing the vegetables; I then sliced the cod and salmon into nice big chucks for the chowder.
Tips I learned from Signe, salt stops caramelising and baking soda speeds up the cooking process.
Slowly adding the fish stock, seasoning and cream, we were really proud of the results. The cod and salmon had a bouncy texture and flaked immediately. The salmon was very meaty and the alcohol we added deepened the flavour of the stew.
For our mains we had Norwegian smoked salmon with pickled shallot and beetroot on rye & spelt mini pancakes, horseradish creme fraiche and wild dill pollen.
Dessert we had Norwegian riskrem dessert with spiced berry compote.
The cherry glogg stole my heart away, sorry mulled wine I no longer love you anymore. Made with wine, cherries and sugar syrup, its simplicity of the flavours marrying up made me want more and more.
For more information on the Norwegian Seafood Council visit www.seafoodfromnorway.co.uk
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