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Vary your Friday taco with sesamlax and Asian flavors. Together with the salsa on mango, apple & red chili, this dish will be a new Friday favorite!
1 cup Whipped Cream
2 pcs Egg yolks
1 tsp Vinegar
1 cup Cooking oil
Salt & pepper
1 knife edge cayenne pepper or chili for a little extra heat
Roasted sesame salmon:
400 g salmon loin eg salma or froyalax
1 cup kikkoman soya
1 tbsp sugar
1 pc fresh mango or 200 g frozen
1 pc large apple
1 red chili
1 pc green onions
1 pc lime, grated peel & juice
1 cup olive oil vergine
100 g of sugar pea
4 dl arugula
4 large or 8 small tortilla breads
Salt & pepper
Fish taco with sesamlax & Västerbottensost®
Bring the cream to a boil in a saucepan. Place the cheese in a jug blender and gently beat on the hot cream mix with vinegar. Add egg yolk and mix for at least 30 seconds. After that, add oil in a thin stream to a mayonnaise. Season to taste with salt & pepper. Let stand for a couple of hours and thicken.
Mix together soy and sugar. Cut the fish into cubes and put it in the teams for a couple of hours. Lift out of the law and wipe the dice. Quickly fry hard in a pan just before serving. Sprinkle with sesame seed at the end.
Dice the mango and apple into smaller pieces, shred red chili and green onions, mix it all together into a salsa, season to taste with grated lime zest, lime juice, olive oil, salt and pepper.
Divide sugar snap peas finely lengthwise.
Arrange everything in a tortilla bread or in hard taco breads, or place in bowls for self-service.
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