Salad with stockfish and cherry tomatoes


Boil water add salt, 2 tbsp salt per. liter of water.
Add stockfish and cook for approximately 10 minutes. Cool after cooking. Cut the fish into smaller pieces.

Rinse the onion and cut it in two lengthwise, then in 2-3 cm long pieces. Cut the tomatoes into two and finely chopped garlic.

Pour the pine nuts into a frying pan.

Mix the stockfish, scallions and tomatoes. Pour olive oil and mix well. Sprinkle with garlic and roasted pine nuts.

Serve the salad with bread on the side.

For 4 servings


400 g of stockfish, watered out and cleaned
4 pieces of scallion
10 pieces of cherry tomato
1 clove of garlic
3 tsp pine nuts
Salt and pepper
Olive oil



750 g stockfish, watered out and cleaned
1 tbsp butter
1 tbsp oil

1 tbsp red bell pepper
1 tbsp fresh basil
1 tbsp fresh parsley
1 tsp fresh tarragon
2 tbsp olive oil
1 tsp pink peppercorns

1 tbsp fresh basil
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
0,5 tsp salt
0,25 tsp pepper

Salt-baked potatoes
4 dl water
1 dl salt
12 almond potatoes

1 fennel
1 onion
1 red onion
1 yellow beet
50 g chanterelles
0,5 tsp salt
2 tsp fresh parsley


Cut the fish in servings.
Fry in a mix of butter and oil, 2-3 minutes on each side.
Sprinkle with salt.


Finely chop bell pepper and herbs, and whisk together with olive oil and pepper.


Finely chop basil and whisk together with the other ingredients for the vinaigrette. 

Salt-baked potatoes

Mix water and salt, and cook the potatoes tender. Let them steam off, cut in half and mix with the vinaigrette.


Rinse and cut all the vegetables in even, small dices. Fry tender in oil, and sprinkle with salt and finely chopped parsley.

Serve stockfish with dressing over, and potatoes and vegetables on the side.

Tip: Yellow beet can be replaced with swede.