Congratulations to the 3 winners of the Fjord To Fork Chef Challenge with Norway Seafood US! After narrowing down the competition to an amazing top 10 list of finalists, our judges were tasked with choosing the chefs who deserved to be our winners and take home a cash prize! Scroll below to see who was crowned the Grand Prize Winner and became the recipient of $2,000 and which chefs were our runner’s up, taking home $500 each!
Congrats again to our winners and thank you to everyone who participated in this amazing contest. Check out all the incredible Norwegian salmon dishes created for this contest at the hashtag #FjordToForkChallenge.
GRAND PRIZE WINNER
“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
RUNNER UP WINNERS
“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
“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
