Lightly salted trout. Sprinkle salt and sugar over the trout. Set aside for approx. 20 mins. Rinse off the salt/sugar and pat dry with kitchen paper. Cut the fish into ½ cm slices and refrigerate.

Scallop ceviche with ginger. Cut the scallops into approx. 1/2×1/2 cm large and smaller chunks. Mix the scallops with the ginger, olive oil and coriander. Add the lime and a pinch of salt to taste.

Lemon mayonnaise. Add egg, sunflower oil, lemon zest, mustard and lemon juice in a measuring jug. Using a hand mixer gently blend the ingredients together using an upward motion to avoid the mayonnaise separating. Add salt to taste and more lemon juice if required.

Pickled rettich. Finely cut the rettich into strips using a mandolin or knife. Bring the sugar, water and vinegar to a boil. Add the rettich strips. Remove from the heat and allow the mixture to cool (this can be prepared the day before or several days in advance). Cut the rettich into approx. 2 x 10 cm long strips.

Assembly. Use a hollow ring or round cutter as a base. Grease the sides with some olive oil for easy removal. Arrange the rettich in a single layer in the ring form. Combine 2 tbsp lemon mayonnaise with the scallop ceviche and fill the rettich «ring» ¾ full with the mixture. Using a spoon, press the mixture into the form to ensure that the whole ring is filled. Top with a slice of trout on one side and some trout roe on the other. Transfer to plate, sliding the creation carefully back and forth so as to maintain its shape. Garnish with herb salad.

Trout tartar. Cut the fish into small pieces/diced, maxs ½ cm. Season with salt, olive oil and lemon juice.

Cucumber salad. Peel and core cucumber into required size (in the picture, I have cut it into thin slices using a mandoline). Mix cucumber with lemon juice and sugar 10 minutes before serving.

Dill oil. Warm oil to 60 degrees. Place the warm oil together with the dill into a blender and blend for 5 minutes. Drain through a muslin cloth and allow to cool.

Add horseradish juice, lemon juice and salt to the crème fraîche.

Blanche the mustard seeds three times in water. In order to tenderize the seeds and to remove their bitterness, it is important that the water is changed each time. Bring the vinegar, sugar, salt and water to a boil. Add the mustard seeds and boil for a further 10 min. Let stand.

Garnish. Using a large ring/ring cutter, allow ¼ of the tartar for each portion. Combine cucumber slices with some dill oil and then spread the cucumber slices in a roof tile formation over half of the tartar. Spread some pickled mustard seeds over the tartar. Carefully combine the horseradish sauce with ½ dl dill oil and pour around the tartar.

Citrus baked trout. Heat the oven to 90 degrees. Spread the salt and 1 tbsp lemon zest over the fish and allow to stand for 15 mins. Rinse off salt/lemon zest and dry thoroughly. Divide the fish into chunks and place in an ovenproof dish, spread over olive oil and ½ tbsp lemon zest. Bake at 90 degrees until a core temperature of approx 45 degrees is reached.

Baked pumpkin puree. Heat oven to 220 degrees. Peel and cut pumpkin into chunks. Place the pumpkin pieces in an ovenproof form together with some olive oil and salt. Bake until tender and golden approx 30-40 mins. In a blender mix the pumpkin together with butter and apple juice. Season with salt.

Pickled onion. Peel the onions. Bring the vinegar, sugar and water to a boil. Add the onions and simmer for about 20 mins. Allow to cool.

Crayfish sauce. Using scissors, cut the shells into small pieces. Peel and cut onion and garlic into small pieces. In a saucepan, heat the butter and fry the shells and onions for a few minutes, add tomato pure and garlic and fry for a further few minutes. Add the wine and boil until reduced by half. Add cream and water. Bring to a boil and then let simmer for approx 10 mins. Pass through a sieve and then continue to reduce until you have thicker consistency. Add lemon juice, creme fraiche and salt to taste and blend with a hand mixer.

Roasted pumpkin seeds. Pre-heat oven to 200 degrees. Bake the seeds in the oven with olive oil and some salt until they are golden and popping.

Garnish. Peel and dice the apple. Use herbs such as garden nasturtium, sorrel and dill. Place the fish in the middle of a plate. Arrange the different components around the fish.

Pan-fried trout belly. Season the fish with salt and cut into even-sized chunks. In a dry pan/skillet, fry the trout at a high temperature for approx 30-60 seconds on the top-side and approx. 30 seconds on the under-side. It should still be a little «raw» on the inside.

Tomato consomme. Peel the and cut the cucumber and tomatoes into chunks. In a blender mix the cucumber, tomatoes, vinegar, lemon juice and salt. To get as clear a consomme as possible, it is best to first freeze it and then allow it to thaw in a colander covered with a muslin cloth such that the liquid drips into a bowl. It can be strained without freezing but the resulting colour will not be as clear.

Roasted sunflower seeds. Roast the sunflower seeds in a hot pan until golden brown. Sprinkle with some salt and allow to cool.

Garnish. Slice the tomatoes. In this dish I have used a salty herb called saltgrass. I have also used watercress and fennel. Arrange the tomato slices around the bowl. Place a portion of fish in the centre. Spread over some sunflower seeds, saltgrass, watercress and fennel. Just before serving, pour over the tomato consomme.

Salt-baked trout. Mix together salt and fennel and spread over the fish. Set aside for approx. 20mins. Rinse and dry thoroughly. Rinse the seasalt in cold water and spread over a sheet of clingfilm large enough to completely cover the fish. Roll the fish in the seasalt and bake in the oven at 60 degrees until a core temperature of 45 degrees is reached.

Vendace roe sauce (“Løyromsaus”). Boil the stock and cream until reduced by a half. Mix in the crème fraîche. Add salt and lemon juice to taste. Just before serving fold in the Vendace roe, other types of roe may also be used such as capelin roe, avruga caviar, trout/salmon roe.

Pickled radish. Bring sugar, vinegar and water to the boil. Add the radishes. Remove from the heat and allow to cool.

Pickled mustard seeds. Blanche the mustard seeds three times in water. In order to tenderize the seeds and to remove their bitterness, it is important that the water is changed each time. Bring the vinegar, sugar, salt and water to a boil. Add the mustard seeds and boil for a further 10 mins. Keep the seeds in the brine.

Crispy kale. Pre-heat oven to 160 degrees. Wash and remove leaves from the stalk. Mix the leaves well with olive oil and salt. Spread the leaves flat on a baking tray and roast for approx. 15-20 mins., or until they have turned crispy.

Garnish. Divide the fish into 4 portions and transfer to plate. Slice the radishes. Place the radishes, mustard seeds and kale in small bundles in front of the fish and serve the sauce over the fish or on the side.