{"id":2093,"date":"2025-01-30T10:18:18","date_gmt":"2025-01-30T09:18:18","guid":{"rendered":"https:\/\/laks.no\/?p=2093"},"modified":"2025-03-07T10:15:00","modified_gmt":"2025-03-07T09:15:00","slug":"salmar-salmon-became-the-audience-favourite","status":"publish","type":"post","link":"https:\/\/laks.no\/en\/salmar-salmon-became-the-audience-favourite\/","title":{"rendered":"Salmar Salmon Became the Audience Favourite"},"content":{"rendered":"

\u2013 Goodness, this was fun, says Elin Heidi Stavik, head of the Salmon Centre Molde.<\/p>\n

For the first time in Tr\u00f8ndersk Matfestival\u00b4s 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.<\/p>\n

Collaborative Project<\/h2>\n

The dish was developed in collaboration with students from the Restaurant and Food Studies programme at Strinda videreg\u00e5endes skole, the culinary duo Lars Erik Vesterdal and Robert M\u00e6re 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.<\/p>\n

Here’s how they presented the final result:<\/p>\n

\u2013 Our dish consists of 99% local ingredients from Tr\u00f8ndelag, and we proudly present our contribution: Lightly cured salmon from Fr\u00f8ya with aquavit from Inder\u00f8y and wild plants from Tr\u00f8ndelag. Whipped R\u00f8ros sour cream with bladderwrack served on Fr\u00f8ya crisps. All topped with pickled onion and crispy white moss.<\/p>\n

\u2013 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.<\/p>\n

She describes the choice of lightly cured salmon as the main ingredient as bold.<\/p>\n

\u2013 Many may be sceptical when they hear the salmon is cured. But there was no need to be.<\/p>\n

Positive Feedback<\/h2>\n

The feedback from the audience was overwhelming \u2013 something Stavik has no trouble understanding.<\/p>\n

\u2013 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 Tr\u00f8ndelag.<\/p>\n

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.<\/p>\n

\u2013 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.<\/p>\n

 <\/p>\n

\n

\"post-img6\"
Elin Heidi Stavik (holding the diploma in the middle) celebrates the victory with her good partners.<\/figcaption><\/figure><\/figure>\n

 <\/p>\n

This text has been translated from Norwegian to English using AI. It has then been reviewed by our content producers.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The audience voted Salmar’s dish as a clear winner of the Oi-dish at the Tr\u00f8ndersk Matfestival.<\/p>\n","protected":false},"author":3,"featured_media":1513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wds_primary_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/posts\/2093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/comments?post=2093"}],"version-history":[{"count":5,"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/posts\/2093\/revisions"}],"predecessor-version":[{"id":2201,"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/posts\/2093\/revisions\/2201"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/media\/1513"}],"wp:attachment":[{"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/media?parent=2093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/categories?post=2093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laks.no\/en\/wp-json\/wp\/v2\/tags?post=2093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}