Andfjord Salmon Club Sandwich from 69 degrees north

"I travel a lot and am always very happy if the hotel at which I am staying offers a club sandwich on its room service menu. This was the case when I was last in Tromsø. There I ate the classic sandwich in my room in the evening, while looking out into the cold night. I then imagined what it would be like to use Andfjord Salmon in this iconic dish. I was right about that," says Rognan with a smile. 

For his arctic sandwich, Rognan uses brioche burger buns. He refers to the sweet, shiny bread as an indulgence, but a very good one, which he warms lightly in the pan with a little butter. He sears the salmon quickly in a hot pan with olive oil. 

Club Sandwich with Andfjord Salmon

"It's easy to accidentally cook the salmon for too long, and then there is a great risk that it will become dry. It's a shame with such a great piece of salmon like this. Turn it after just a few seconds on each side in the pan and it's ready," Rognan explains. 

As an accompaniment, Rognan uses chopped red onion, a few leaves of fresh pak choi, remoulade, and crispy fried bacon. He insists that a good club must have a certain height. 

"Put plenty of remoulade on the bread and put a couple of leaves of crispy lettuce on top. I prefer pak choi for the crispness, but any type of salad works. Then I put on the beautiful, shiny piece of salmon before finishing with crispy bacon. Feel free to serve with french fries. It doesn't get any better than this," says a clearly satisfied Rognan.