{"id":10655,"date":"2023-12-07T15:57:01","date_gmt":"2023-12-07T14:57:01","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=10655"},"modified":"2025-01-29T13:28:46","modified_gmt":"2025-01-29T12:28:46","slug":"menu-nordic-flair","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/menu-nordic-flair\/","title":{"rendered":"Menu: Nordic Flair"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Starter:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Put the prawns in a bowl with the salmon, which you have chopped into small cubes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>In another bowl, mix the sour cream, tabasco, ketchup, lemon and pepper. Mix 2\/3 of the prawn and salmon mixture into the sauce.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Add 2-3 crustades per person (you can buy crustades at Meny, Jacobs, Coop Mega) <\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Add the salmon and shellfish mixture and garnish with the rest of the prawn and salmon mixture.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Garnish with a little thyme on top.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Main course:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Divide the fish into four portions. Stir together the finely chopped herbs, oil spices and sugar. Spread on both sides of the fish.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Place the fish pieces on a plate. Cover with plastic and leave to soak for 30 minutes in the fridge.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Then wash the potatoes. Fill a pot with water so that the potatoes are almost (but not quite) covered. Chop the herbs and add butter. Let the potatoes steam until they are tender.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Fry the salmon on a medium-high heat until it has a nice pink centre: About 1-2 min on each side depending on the thickness of the fish.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Serve with a simple salad with vinaigrette. Add fennel, thinly sliced and served with lemon, oil, salt and pepper.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Starter: Salmon and prawn cocktail in crustades \/\/ Main course: Salmon with lemon butter and dill butter potato <\/p>","protected":false},"featured_media":10781,"parent":0,"template":"","tags":[],"class_list":["post-10655","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-selskap"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10655\/revisions"}],"predecessor-version":[{"id":11376,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10655\/revisions\/11376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/10781"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=10655"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=10655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}