From salmon burgers to Norwegian salmon cakes with rémoulade, minced Norwegian salmon offers a great base for all kinds of creations.
Select the tail section from the whole fillet.
Cut in half, lengthwise down the center fat line.
Slice into long, very thin strips.
Cut crosswise into finely minced pieces.
Serve as Norwegian salmon tartar or form into Norwegian salmon burgers with tartar and Egil Ivar’s family Træna Island Norwegian salmon burger.