Crispy tostadas with marinated salmon

"My philosophy is that food should be healthy, playful, and, not least, seriously tasty. I usually combine dishes from several continents. This time we are turning to Mexico," says award-winning chef Øyvind Bøe Dalelv. "We're going to make a raw marinated salmon, served on crispy tostadas, with pico de gallo. It's super fresh and delicious."

Start by cutting the salmon into thin, sashimi style slices. Marinate the salmon in the lime juice, olive oil, coriander stalks, and jalapeno that have been finely cut.

Deep-fried corn tortillas

Fry corn tortillas briefly in neutral oil at 180 degrees Celsius until they are completely crispy. Remove the excess oil with paper towel and season lightly with salt.

"The most important thing when making a pico de gallo is that you have good tomatoes," says Dalelv.

Mix together the tomato cubes, lime juice, finely cut red onion, and coriander. Season with salt. Arrange the salmon on crispy corn tortillas with pico de gallo and top with slices of avocado. "There is not much that beats this..."