Smoked Salmon on Rye Bread with a Nifty Green Salad

Smoked Salmon on Rye Bread with a Nifty Green Salad


2 slices of homemade* Rye bread (toasted)
1 piece of smoked salmon (ca 40- 50 grams)
Dill dressing*

Nifty Green Salad
Heart salad
Wild rocket
Fresh coriander
Garden Cress
White balsamico
Olive oil
Salt and pepper

Making Smoked Salmon on Rye Bread

First of all I have to say that this is my favourite lunch meal at the moment. I have never been over excited about smoked salmon, I never quite liked the consistency. Fried smoked salmon on the other hand is another story, it is a good way to preserve the taste and giving it great consistency at the same time.

Put a frying pan on medium to low heat and add your piece(s) of smoked salmon. No oil or butter necessary, the natural fats will make sure that the fish doesn’t burn. While the salmon is frying, toast the bread and take out your salad ingredients. I sliced the heart salad leaves in thick strips, and washed and tossed it with the wild rocket. I have a salad spinner and that makes it quick. Add the salads to a bowl and use a scissor to cut up a little handful of coriander, chives and garden cress. Dress the salad in the bowl, a little balsamico, a little oil, salt an pepper and toss. Turn the salmon piece(s) and let it cook through. Lay the breads on a plate and dress with salmon and dill dressing. Serve with salad and enjoy.

*We have started buying a ready mix, Finax Solsikkerugbrød, and it tastes a lot better than the rye-breads that we have attempted to bake ourselves.

*I used the store bought dill dressing but if you want to make it from scratch you could always try this recipe.


Homemade Coriander Basil Pesto

Coriander Basil Pesto


One good handful of Coriander
One small handful of Basil leaves (ca. 6 stems worth)
130 millilitre Parmesan (ca. 52 grams)
Zest of 3/4 of one lime
Salt by choice (3/4 tea-spoon)
1-2 decilitres of olive oil
100-125 grams of Cashews

Making Coriander Basil Pesto

What I have noticed when making pesto is well that it’s dead easy, and how you vary it is just up to you. The basic ingredients, fresh herbs, garlic cloves, nuts and parmesan is all variable in sorts and size. This time I had too much coriander on my hands and a little fresh basil left on a winter struck plant. So I added both, coriander, with stem and leaves, and basil with just the leaves. I had cashews in the pantry and some grated parmesan in the fridge (I admit I sometimes buy the ready grated and as of yet I have not been able to distinguish the difference at least not when pesto is concerned).

I toasted the cashews lightly on the frying pan, medium heat you don’t want it going black.

Anyways I had a lime sitting in my kitchen window and garlic cloves to match. Coriander tastes brilliant with lime so that one was a given. I can’t quite remember the amount of garlic cloves, but I think how many you use will depend on your own taste buds, there is no rule against adding some more if you take too few in the beginning. The oil measure is again uncertain, as usual I didn’t take out a measuring cup. I gave it two good clunks, which might have been as much as 1-2 decilitres, what is important is that the pesto is not too dry. Add all the ingredients to a food processor (in my case I used a litre measurer and a stick mixer), mix well, taste season, add more of this or the other. Add to a clean jar and store in the fridge. You’ll be surprised how long it keeps.

Vietnamese style Fried Rice

Vietnamese style Fried Rice


1 cup of Basmati rice (preferably leftover cooked rice)
2 cups of water
1 teaspoon of salt
1 handful of non-salted cashews
1 tablespoon of oil
3 eggs
1/4 teaspoon of salt
2 garlic cloves
2 centimeters of ginger
1 teaspoon of chili oil (with chili flakes)
3 small yellow onions
150 grams of cooked ham
3 carrots
1/2 yellow pepper
1 small Bok choy
1 small handful of Coriander
1 handful of bean sprouts
1 handful of Enoki mushrooms

Vietnamese Dressing
2 table-spoons of Fish sauce
2 table-spoons of soy sauce
1 tea-spoon of sugar

Making Vietnamese style Fried Rice

Boil water in a pot and measure out your rice, let the rice boil as the pack instructs. When the rice is done add it to a bowl to cool. Alternatively you use leftover cooked rice from the night before.

Crack eggs in a bowl, add salt and whisk. Put to the side. Take out your wok and turn the heat on. Add your cashews. Toast them lightly until they colour, remember to toss them in the air from time to time, so as not to burn them. Pour your cashews on a chopping board and leave to cool. Add a tea-spoon of oil to the wok and turn it down to medium heat. Add your whisked eggs and stir occasionally until the eggs are almost done. Add the eggs to a platter and leave to the side.

Take out a chopping board, peel garlic, yellow onion and ginger, cut the garlic and onion into thin slices and finely grate the ginger. Peel the carrots and use the side of a grater to grate the carrots into thin slices, give them a chop. Unwrap the Bok Choy layer by layer, and chop the layers into long strips. Chop the pepper into thin slices as well. Finely chop the stems of the Coriander, laying the leaves to the side.

Fire up your wok again with a good splash of oil. Add garlic, ginger, onion, coriander stalks and chili flakes. Give the mix a few minutes, stirring occasionally. Keep an eye on the wok at all times so it doesn’t burn. Cut the cooked ham into long strips (I used ham slices). Add the onion onto the plate with the eggs and add another dash of oil to the wok. Toss the ham into the wok and give it a few minutes while stirring occasionally. When the ham has coloured slightly you add the vegetable, except for the mushrooms and coriander leaves. Add the onion mix as well, not the eggs, and stir. Stir and let the vegetables cook tender for a few minutes. Add the pre-cooked rice to the wok now that it has had a chance to cool. Give it another 1-2 minutes. Add the Vietnamese dressing and stir well. Add Enoki mushrooms, coriander leaves and the eggs. Roughly chop the cashews and add as well. Give the fried rice a final turn around in the wok, and serve.

Tip: If you want an extra kick season the dish with soy sauce, chili oil or a dash of sweet sour sauce.

Brown sugar & Soy Pork

Brown sugar & Soy Pork


200 grams of Asian style noodles (Chajang Kuk-soo)
2 garlic cloves
1 centimeter of ginger
Vegetable oil
5 slices of pork loin
1-2 tablespoons of brown sugar
1-3 tablespoons of soy sauce
1-2 tablespoons of Teriyaki sauce
1 tablespoon of Thai Fish sauce
3 carrots
2/3 yellow pepper
1 small handful of Coriander
1 handful of  bean sprouts
1 small Bok Choy
1 handful of Enoki mushrooms

Making Brown sugar & Soy Pork

Boil water in a big pot and measure out your noodles. Cut your pork loin into cubes and put to the side. Take out another chopping board for the vegetables. Peel garlic and ginger and cut into thin slices. While keeping an eye on the soon boiling water, start chopping your vegetables, carrots and onion into thin slices. Same goes for the pepper and Bok Choy. Chop the stems of the Coriander and lay the leaves to the side.

Add a half tea-spoon of salt to the boiling water and give the noodles a twist in your hand before you add them to the pot. This way they don’t entangle, they need little cooking time so keep an eye on them. Fire up your wok with a good dash of oil, add ginger and garlic first and let them sizzle for a few. Add soy sauce, brown sugar, fish sauce and teriyaki sauce. I add a dash here and a dash here, so I’m not too sure of the measurements, but you can always adjust at a later point. Let the sugar dissolve before you add the pork. let sizzle while you assemble the rest of your vegetable and drain the noodles. Leave the noodles to the side and add carrots and onion to the wok when the pork is almost cooked through. Give the mix a few minutes while remembering to stir. When the heat is so high stirring is essential.

Add Bok Choy, pepper and  drained noodles. Mix in the mushrooms and the coriander in the end.

Serve on a plate, drizzle with soy and chili oil, and enjoy!

Tip: Have a thought to which vegetables need the longest frying time. Carrots and onions need more time than peppers and bean sprouts and by considering this you keep your vegetables fresh and crispy.

Asian take on Bacon and Cabbage

Asian take on Bacon and Cabbage


1 tablespoon of coriander seeds
1 teaspoon of powdered cumin
3 cloves of garlic
2 small red chillis
2 centimetres of fresh ginger
3 red onions
2 tablespoons of vegetable oil
1 small tablespoon of butter
1/4 of a cabbage
5 small potatoes
2-4 carrots
100 grams of chopped bacon
350 grams of minced beef
1/2 teaspoon of salt
1 can of coconut milk
1 liter of chicken stock (2 stock cubes)

Making Asian Bacon and Cabbage

Add the coriander seeds to a frying pan and turn up the heat. Let the coriander seeds heat up, not burn, when they give of a scent and change slightly in colour, they are done. Add the seeds to a mortar and bash them until they become a powder, add cumin and mix well. Put a big casserole on the hot plate, and add oil and butter. Wait to put the heat on until you have chopped all your vegetables.

Peel and chop the carrots and potatoes, the carrots in the smaller pieces. Finely slice the onion and chop the cabbage into bigger slices.  Finely chop chillis and garlic cloves, before you peel the ginger and finely chop it as well. Put the heat on the casserole, low-medium and add ginger, onion, garlic and chillis to the sizzling butter and oil mix. Let simmer until the onion becomes golden in colour, keep an eye on it so that the garlic doesn’t burn. Add the powdered spices and mix well. Add the minced beef, bacon, carrots and potatoes + salt and mix well, let simmer a bit more before you add the cabbage. Pour over the can of coconut milk and the chicken stock (2 stock cubes + 1 liter of water). Stir well and put the lid on. Let simmer for 30 minutes and serve.