In a marketing campaign impressed by the shared love of seafood between Jamaica and Norway, the Norwegian Seafood Council (NSC) launched two standout occasions: A Tasteful Alternate and the Style of Norway pop-up collection.
Each culinary experiences showcased Norway’s high-quality saltfish, demonstrating its versatility in Jamaican and international recipes.
The occasions celebrated the timeless attraction of saltfish and launched audiences to Norwegian saltfish as a scrumptious and health-conscious choice for native delicacies.
The Tasteful Alternate: Norway Meets Jamaica occasion introduced Norwegian and Jamaican flavours collectively in a culinary show at The ROK Resort in Kingston.
The unfold featured BBQ saltfish spring rolls with pineapple chutney; saltfish relish canapés with escovitch aioli, and saltfish and callaloo poppers with a tomato ginger compote.
Company additionally loved mini entrees just like the seared rehydrated cod with whipped potatoes, wilted greens, and coconut rundown sauce, Creole saltfish with white beans and callaloo pesto, and jerk saltfish with creamy polenta and cabbage slaw.
Every dish showcased the distinctive texture and flavour of saltfish, seamlessly mixing with beloved Jamaican recipes.
To maintain the celebration going, NSC shared easy-to-make saltfish recipes to strive at residence.
Whether or not you’re within the temper for wraps, burgers, grilled delights, or crispy saltfish nuggets, these recipes are the proper option to carry a style of Norway and Jamaica’s culinary change into your personal kitchen.
Notice: Extra recipes to come back, however, for every recipe, bear in mind to soak the saltfish in a single day to take away extra salt and rehydrate it for one of the best outcomes.
Under are the steps to make this simple and refreshing recipe with Norwegian saltfish and wraps filled with flavour.
Wraps with Norwegian Saltfish and mango chutney
Cooking time: 40-50 min
Issue stage: Simple
Elements
Servings: 4
400g saltfish fillet, skinned and pinboned, soaked in a single day and drained
200g carrots
200g pink cabbage
125g mayonnaise
80g mango chutney
12 tortilla wraps
10g contemporary coriander leaves
2 avocados
4 tbsp fajita seasoning
2 limes, divided
4 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to style
Preparation
1 Preheat the oven to 200°C (Gasoline Mark 6).
2 Pat the rehydrated saltfish dry with paper towels, place on a baking tray, and coat with olive oil, fajita seasoning, and salt. Bake for 8-12 minutes till cooked.
3 Grate the carrots and cabbage, then combine with mayonnaise, lemon juice, salt, and pepper.
4 Heat tortillas in foil for 2-3 minutes.
5 Shred the cooked saltfish, place it in a bowl, and serve with the salad, diced avocados, mango chutney, lime wedges, and chopped coriander.
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