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SALAD WITH FLAME-ROASTED SALMON AND GOAT CHEESE

140 g Hätälä flame-roasted salmon / 200 g beetroot / rosemary / garlic cloves (unpeeled) / oil / salt / 100 g goat’s cheese / 50 g walnuts / honey / red sorrel

Place the rinsed unpeeled beetroot in a bowl. Add some oil and salt. Stir and transfer to an ovenproof dish.

Add the rosemary and garlic cloves. Cook at 180°C for about 45 minutes until the beetroot is just tender. Leave to cool. Peel and slice the beetroot and garlic. Season to taste.

Cut the flame-roasted salmon into strips. Arrange the dish beautifully on the platter by alternating salmon, beetroot, cheese, nuts and honey. Garnish with red sorrel or similar.

PASTA WITH FLAME-ROASTED SALMON

280 g Hätälä flame-roasted salmon / 200 g pasta / 1 tbsp cooking oil / 1 yellow onion / 1 clove of garlic / ½ mild chilli / 100 g sugar snap peas / 100 g broccolini/broccoli / 100 g cherry tomatoes / grated zest of 1 lime / 1 tbsp lime juice / 2 dl cooking cream / salt and black pepper to taste / a few leaves of fresh basil

  1. Peel and finely chop the onion. Cut the chilli lengthwise, remove the seeds and finely chop the chilli.
  2. Halve the tomatoes. Cut the broccolini/broccoli into smaller pieces.
  3. Heat a pan to medium temperature. Add the oil, onion and chilli. Stir until the onion is soft. Add the broccolini/broccoli and sugar snap peas. Stir for about 5 minutes until everything is cooked through.
  4. Cook the pasta in salted water according to the packet instructions.
  5. Grate the zest of the lime and add to the pan along with the lime juice. Add the cream, tomato halves and spices. Leave to simmer for a while.
  6. Let the water drain off the pasta. Mix the pasta with the sauce by gently turning the sauce into the pasta.
  7. Remove the skin from the flame-roasted salmon. Place the salmon on the pasta.
  8. Garnish with basil leaves.

Mild flame-grilled salmon, refreshing lime, perfectly balanced chili, combined with rich and creamy pasta – a true fireworks display of delicious flavors! Moreover, this dish is incredibly easy to prepare. It takes less than half an hour to get the food on the plate.

FLAME-ROASTED SALMON WITH POTATO SALAD

Dill Pesto
1 pot of dill / ½ dl pine nuts / 3 tbsp grated Parmesan cheese / 2 dl olive oil / ½ clove of garlic

Salmon with potato salad
560 g Hätälä flame-roasted salmon / approx. 600 g firm potatoes / 1 red onion / 2–3 tbsp capers / salt and black pepper

Boil the potatoes with the skin on until cooked through. Allow to cool. This can be done a day in advance. Peel the potatoes and add the finely chopped red onion and capers. Season with salt and black pepper.

Make the pesto: Start by toasting the pine nuts in a dry frying pan and allow them to cool slightly. Place the dry ingredients for the pesto in a blender. With the mixer on full power, add the olive oil in a thin stream.

Stir the pesto into the potato salad and arrange the salad on plates. Cut up portions of the flame-roasted salmon and distribute the pieces over the salad.

SALMON TACOS

700 g Hätäläs flame-roasted salmon / 1 tsp fresh coriander

For the tomato and bean salsa

200g cherry tomatoes / 100g beans (garden beans) / 100g red cabbage / 1 red onion / 1 clove of garlic / ½ mild red chilli / juice of one lime / pinch of salt and black pepper

Yoghurt sauce

2 dl natural yoghurt / 1 tsp fresh coriander / 1 tsp fresh mint / a pinch of salt

For the tacos

6 wheat tortillas

Cut the flame-roasted salmon into hefty pieces. Sprinkle finely chopped fresh coriander on the salmon.

Boil the beans in salted water for 8–10 minutes. The time may vary depending on the size of the beans. Pour the beans into a colander and leave to cool. Cut the beans into smaller pieces. Rinse and cut the tomatoes into four pieces. Thinly shred the red cabbage. Peel and finely chop the onion. Remove the seeds from the chilli and finely chop it. Mix all the ingredients. Season with salt, pepper and lime juice. 

Make the yoghurt sauce: Mix the yoghurt, spices and finely chopped herbs. Keep in a cool place.

Tacos: Preheat the oven to 250°C. Bend the tortillas over the bars of the oven rack. Place in the oven for a few minutes until the tacos are crispy and ready to enjoy!

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