Super simple Andfjord Salmon tartare

This dish is perfect as an appetizer and inspired by simplicity itself.

Øyvind, who is head chef at the renowned restaurant Michaels in Oslo, has received a box containing the very first delivery of salmon from land-based farmer Andfjord Salmon. The salmon weighs about 1.5 kilos, and it is a historic moment when Øyvind becomes the first person in the world to have the opportunity to sample it.

"Tartare is a simple classic. The first thing we do is to finely chop shallots and chives. You can also use tarragon and parsley. We always use the herbs we have available," says Øyvind.

"We then slice this delicious salmon into small cubes. We slice the tail into very small cubes, which are perfect for tartare. This will be super easy and good."

"We then put everything into a bowl, before mixing in salt, olive oil, lemon zest, some finely chopped shallots, and pickled mustard seeds, and then mix it all together well."

"An alternative to this dish is to add lots of lime juice and make a ceviche, which is also very delicious and fresh."

"This is salmon that's ready in two or three minutes. Super simple and good. Serve with freshly baked sourdough bread. It's a sure winner," claims the chef.