50 chefs were sent a free sample of Norwegian Salmon to create with in the #FjordToForkChallenge and these 10 chefs wowed our judges with the talent and creativity in their incredible dishes. Each of these chefs will take home swag packs from Chefs Roll and Seafood from Norway and are still in the running for the chance to win the Grand Prize of $2,000! Congratulations, chefs!
Scroll below to check out our top 10 finalists and then come back Friday to see who will be chosen as our winners! You can also see every delicious Norwegian salmon dish entered in the contest at the hashtag #FjordToForkChallenge.
“Norwegian Salmon, Tomato and Fromage Blanc”
Seared Norwegian Salmon / Tomato Demi-Sec / Confited Tomato / Dehydrated and then Hydrated Tomato on Grilled Norwegian Salmon Head Bouillon / Compressed Tomato on Homemade Kombucha / Clarified Tomato Juice infused with Grilled Norwegian Salmon Bones / Fromage Blanc Mousse with Seaweed Pearls and 24k Gold Leaf
Duck Fat Waffle Iron Hash Browns / Fried Caper Salmon Remoulade / Salmon Roe / Petite Roasted Beet Salad / Mint Creme Fraiche
“3° of Norwegian Salmon”
Left to right:
Shiso Cured and Cooked to 104°F / Cucumber / Japanese Potato Salad / Togorashi / Black Tobiko
Flash Poached and Soy Marinated / Yuzu Kosho and Avocado Puree / Salmon Roe / Pickled Mushroom and Onion
Tartare of Salmon / Chili Oil / Sesame / Shallot / Quail Egg / Salmon Chicharron / Seaweed Dust
“All Things Salmon Charcuterie Board”
Top to bottom, Left to right:
Smoked Salmon and Duck Liver Pâté / Salmon Pastrami / Salmon Bacon / Salmon Mortadella / Salmon Rillette / Watermelon and Salmon Tartare / Pickled Salmon
Garnishes include:
Green Tomato Chow Chow / Spiceology Za’atar Fry Bread / House Made Saltines / Marinated Heirloom Tomatoes with Shallot and Capers
Lemon Cured Salmon Tartare / Cherry Smoke Foam / Lemon Curd / Local Flowers / Pea & Shishito Vinaigrette / Pickled Mustard Seed / Salmon Skin “Tuille”
“Salmon on the 4th Axis”
Left to right:
Grilled Salmon “Brat” / Beer Gel / Cornmeal Crusted Pickled Fried Shallot Rings / Chive Blossom Bouquet
Beet & Vodka Cured Salmon / Herb Soil / Dehydrated Beet Crispies, /Pickled Fennel Salad
Maple Wood Smoked Salmon / Pepperrotsaus Sauce (a classic Norwegian sauce paired with smoked salmon consisting of whipped cream, vinegar, sugar, salt, fresh horseradish) / Glacé Sunchoke Farms Baby Beets / Micro Greens
Salmon Roulade with Activated Charcoal Salmon Mousse / Crispy Skin / Corn Purée / Charred Corn / Sea Beans
Dry Aged Norwegian Salmon / Crusted with Sprouted Seeds / Roasted Baby Artichokes / Preserved Lemon Emulsion
Maple & Champagne Brined Norwegian Salmon, Rolled & Sous Vide / Charred Shishito and Beets / Merlot Butter Sauce / Cilantro Pesto
“Norwegian Black Metal”
Roasted Salmon Tail, Roots, Buckwheat, Woodruff and Black Fungus / Salted Licorice and Black Trumpet Broth / Glazed in Brown Butter and Buckwheat Oil / Garnished with Sweet Woodruff, Sweet Cecily and Marigold / Black Bread and Cultured Butter
“Beet Cured Norwegian Salmon”
Beet Cured Salmon / Beet Leche de Tigre / Beet Jerky / Puff Quinoa / New Zealand Spinach / Salmon Skin Chip / Huacatay Oil
