Salmar Salmon Became the Audience Favourite

– Goodness, this was fun, says Elin Heidi Stavik, head of the Salmon Centre Molde.

For the first time in Trøndersk Matfestival´s history, a competition was held among exhibitors to create the ‘Oi!’ dish of the year. Salmar participated with their signature dish “Laks i godt lag,” and after the festival attendees cast their votes, it was clear they had secured first place.

Collaborative Project

The dish was developed in collaboration with students from the Restaurant and Food Studies programme at Strinda videregåendes skole, the culinary duo Lars Erik Vesterdal and Robert Mære from Kort og godt, and Miriam Hole Sunde, activity coordinator at the visitor centre in Molde. Prior to the festival, they had an inspiration day in Trondheim, where they assembled the dish based on Salmar’s ideas and wishes.

Here’s how they presented the final result:

– Our dish consists of 99% local ingredients from Trøndelag, and we proudly present our contribution: Lightly cured salmon from Frøya with aquavit from Inderøy and wild plants from Trøndelag. Whipped Røros sour cream with bladderwrack served on Frøya crisps. All topped with pickled onion and crispy white moss.

– Since the dish was to be prepared and served at the stand, it was important to us that no heat treatment was necessary, says Stavik.

She describes the choice of lightly cured salmon as the main ingredient as bold.

– Many may be sceptical when they hear the salmon is cured. But there was no need to be.

Positive Feedback

The feedback from the audience was overwhelming – something Stavik has no trouble understanding.

– The dish was simply delightful. It was well-executed and well-thought-out, with great flavours and plenty of crunch, she says, adding that the sales proceeds went to the Children’s Cancer Association in Trøndelag.

At the stand, it was the Restaurant and Food Studies students who prepared and served the food, while the culinary duo Kort og godt provided a cooking show from Salmar’s own mini-stage.

– We’ll likely have a brainstorming session about what should be on the menu next year so that we might manage to be in the lead again.

This text has been translated from Norwegian to English using AI. It has then been reviewed by our content producers.

Published 30 January 2025