Pan-Fried Norwegian Gravlax with Cauliflower

Norwegian Salmon stars in this rich and decadent recipe balanced by citrus notes.

Author: Geir Skeie

Difficulty Medium
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  • Chop dill and tarragon.
  • Combine salt, sugar, dill, tarragon and zests.

  • Season Norwegian salmon with the above, cover and refrigerate overnight.

  • Pan-fry seasoned salmon on skin side until light brown and crispy, cooked halfway through. Set aside.

  • Blanch three-quarters of the cauliflower. Pat dry and mix in a blender with heavy cream and goat cheese until smooth. Season to taste.

  • Divide remaining cauliflower into florets and pan sear with oyster mushrooms. Finish with lemon juice, chives and season to taste.