Pioneered by Erling
Erling Grøtan is Head of Operations at Måsøval. This recipe was given to him by his friend Håvard Werkland, who is one of Norway's top chefs.
If you’re having 4 people over for dinner, use 1 kg skinless salmon fillet.
Slice the salmon into 1 cm thick slices and lay them out on a serving platter.
Bring a large pot of water to the boil and boil the tapioca for 7 minutes.
Strain the tapioca and rinse it under cold water. Add the tapioca to the soy sauce.
Leave the tapioca to marinate for at least 1 hour.
Peel the cucumber and core it with a spoon. Dice the cucumber flesh.
Finely chop the spring onions and the green chillies.
Slice the avocado into cubes immediately before serving.
After 1 hour, add the cucumber to the soy sauce. Add sesame oil and the juice from 1-2 limes to taste.
Stir the sauce and spoon it over the salmon.
Layer the avocado cubes on top of the salmon. Sprinkle green chillies and spring onions on top, and round the dish off by adding sesame seeds and fresh coriander. (You can also add cubed mango if you like.)
Easy peasy lemon squeezy.
You can also serve together with freshly steamed rice.