Andfjord Salmon sashimi in ponzu sauce

"Andfjord Salmon has a completely unique product, which receives a proprietary feed. It's clean and nice, and it's produced at 69 degrees north," the chef continues.

He is the head chef at Oslo restaurant Michaels. Today, he will be testing and preparing the very first batch of salmon from Andfjord Salmon. The first dish that will be prepared is sashimi.

"It's important to use a good, sharp knife. I cut very thin slices of this salmon. Once the skin and bones have been removed, the rest of the preparation is very simple. I cut thin slices that are perfect for dipping in a ponzu or soy sauce. I like to add some truffle oil and good lime to the soy sauce. It then becomes almost like a ponzu."

Øyvind has a little trick up his sleeve, which lifts the dish to new heights.

"The secret is in the sauce. That's what gives it something a little extraordinary," says Øyvind.

The sauce is poured over the sashimi slices. Then Øyvind cuts small pieces of truffle and chives and sprinkles them on top.

"At the very end, sprinkle some cilantro on top. The dish is then ready. It's really good and very simple.