Five seafood canapés from Norway

Name: Five seafood canapés from Norway
Prep time: 40 min
Cook time: 5 min
Yield: 4
Ingredients: 120 g Norwegian smoked salmon; 60 g gravlax; 80 g hot-smoked salmon; 60 g Norwegian cod loin; 2 Norwegian matjes herring fillet, natural; 2 King crab legs, boiled; 2 Norway lobster tails; 100 g cream cheese; 100 g crème fraîche; 1 tbsp horseradish paste; 1 tsp mustard, strong; 1 tbsp lemon juice; 2 tbsp dill; 1 tbsp chives; salt and pepper; 4 slices white bread; 4 slices rye bread; 4 slices bread, whole grain; 4 cracker; 3 slices toastbread; 100 g mango; 1 tsp honey; 1 tbsp lime juice

Five canapés, one of each per person: smoked salmon, gravlax, hot-smoked salmon, matjes tartare and a layered salmon toast. Perfect small bites for a party!

Cooking time40-50 min

Difficulty levelMedium

Servings

Ingredients

Preparation

Stir the cream cheese with the lemon juice. Divide the crème fraîche in two and mix one half with the horseradish, the other with the mustard. Season everything with salt and pepper.
Poach the cod in salted water for 4 minutes, leave to cool and pull into small pieces.
Purée the mango with the honey and lime juice.

Smoked salmon with king crab

Spread the white bread with cream cheese, add the cold-smoked salmon, top each with some crab and finish with dill.

Gravlax with cod

Spread the rye bread with the mustard cream, add the gravlax and decorate with the cod and dill. When skrei is in season, you can use that instead of cod.

Hot-smoked salmon with Norway lobster

Spread the wholegrain bread with horseradish cream, flake the hot-smoked salmon over it and add a piece of Norway lobster. Scatter with chives. If you want, you can use Matjes instead of Norway lobster.

Matjes tartare with mango coulis

Dice the matjes finely, mix with the shallot, chives and a dollop of crème fraîche and season to taste.
Spoon onto the rye crackers and drizzle with mango coulis.

Salmon toast towers

Toast the bread, spread with cream cheese and top with cold-smoked salmon. Stack the slices, press down lightly and cut into 4 cubes. Garnish with dill.