Andfjord Salmon tartare with chili mayonnaise and tortilla chips

"This is a very simple dish that works especially well as a slightly more filling dip for tortilla chips," says Rognan.

He uses a back loin of Andfjord Salmon of sashimi quality, which can be enjoyed raw. It is sliced into small cubes and mixed with lemon and chili mayonnaise in a bowl. The salmon is accompanied by several tasty ingredients.

"I slice cucumber into small pieces and add some fresh spring onions and avocado cubes. I then add red chilli, both finely chopped and in slightly larger pieces. Finally, I add some capers into the mixture, but be careful not to take too much, so it doesn't dominate the flavour completely."

"To get some acidity, I sprinkle some zest from the lemon peel on top and the tartar is ready to eat. I like to use salty tortilla chips and have the tartar as a dip, but it can also be enjoyed on its own, of course," says Rognan.