Pioneered by Harry
Harry Osvald Hansen is Måsøval’s Head of Production. Harry likes to cook, but that doesn’t mean that he’s actually any good at cooking, he says. But as long as you stick to fresh salmon loins from Frøya, the end result will always be a success.
Horseradish cream sauce:
Mix the cubed salmon together with the red onion and horseradish. Squeeze lemon over the top. Add salt, pepper and more lemon juice to taste. Mix the salad. Whip the horseradish and sour cream into a firm cream. Salt to taste. A simple and delicious dish!