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Norwegian stockfish salad with asparagus

A refreshing, tasty and healthy salad with Norwegian stockfish. The perfect lunch or light dinner. 

Cooking time30-40 min
Difficulty levelEasy




  • Peel the potatoes and cut in cubes. Soak in salted water.
  • Cut of the ends of the asparagus, peel them lightly and cut into angled pieces.
  • Boil the tips of the asparagus together with the potatoes for approx. 8 minutes. When they are finished, take the asparagus and potatoes out of the water in a seperate bowl. Keep the water.
  • Boil the stockfish in the water from the potatoes for approx. 3 minutes.
  • Take the stockfish out and put in the same bowl as the potatoes and asparagus.
  • Cut the cherry tomatoes in two, and mix together with candied lemon peel, chili, oil, salt and lemon juice for a dressing.
  • Mix the dressing and the salad mix with the stockfish. Add the onion and season with some pepper before serving.