Citrus tacos from Sayulita – made with Andfjord salmon

"After a night out in the Mexican heat, it tasted really good to have a fresh and sour taco for breakfast the next day. I want to recreate that with Andfjord salmon," says Rognan.

For this dish, he uses a back loin of salmon from Andfjord Salmon, which he first marinates in lemon along with some taco seasoning, and then marinates in the refrigerator for 15 minutes. While the salmon is marinating, the chef begins preparing the citrus salad he will be serving along with the salmon in crispy taco shells.

How to make taco shells

"For the citrus salad, I use the fillet of oranges, which is what is left when you remove the pith on the orange wedges. I cut and mix them with avocado cubes, chopped red onion, lime juice, pickled jalapeno in jars and a little oil and salt. When this is stirred together, it becomes a delightfully fresh and delicious salad with wonderful colours," says Rognan.

"By the way, it's easier to make taco shells than people may think. Make your own crispy shells by deep frying small corn tortillas in boiling oil until they become crispy. You can shape them into shells by bending the tortilla around a small rolling pin, or something else of the same thickness," says Rognan.

There should also be a sour cream topping on top of the taco, as the icing on the cake. Rognan prefers to make it with sour cream from Røros, but it also works well with a different type of sour cream, of course.

"I make the mixture by mixing sour cream with garlic powder, onion powder, mayonnaise and fresh, finely chopped chives. When you put the salmon at the bottom of the shell and top with the salad, sour cream mixture and some fresh coriander, you have a perfect taco that works for both breakfast and at any other time of the day. And preferably the next day, too" Rognan says with a smile.