Skip to main content
  • Tasty Seafood
  • Recipes
Lerøy Seafood
  • Norwegian
  • Tasty Seafood
    • Recipes
    • Inspiration
    • Environment and society
    • Key brands
    • Health
    • Product catalogue
    • More
      • Product range
      • Videos
  • Investor
    • Financial calendar
    • Reports and webcast
    • Green Bonds & Rating
    • Corporate governance
    • Stock
    • Stock exchange notices
    • More
      • Capital Markets Day
      • IR contact
  • Sustainability
    • Sustainability library 2021
    • Ocean Forest
    • Focus areas
    • Food Safety
    • Ripple effects
    • ASC Certification
    • More
      • Lerøy Ocean Harvest
      • Our certifications
      • Preline
  • About us
    • About Lerøy
    • News
    • Our history
    • Value Chain
    • Exhibition centres
    • Board of directors
    • More
      • Group management
      • Code of Conduct
      • Privacy Policy
  • Career
    • Graduates and students
    • Vacant positions
    • Open application
    • Areas of expertise
    • People
  • Key brands
    • Norway Seafoods
    • Arctic Supreme
    • Fjord trout
    • Aurora Salmon
    • Fossen
    • Sea Eagle
    • More
      • Lerøy
      • mǽr
  • Contact
    • Our offices
    • Supplier
    • Public Relations
    • The Norwegian Transparency Act
    • External whistleblowing
  • Country
    • Lerøy Finland
    • Lerøy Sweden
    • Lerøy Processing Spain
    • Lerøy France
    • Lerøy Seafood Netherlands
    • Lerøy Turkey
  • Tasty Seafood
  • Career
  • Investor
  • Sustainability
  • About us
    • Global | English
        • Languages
        • Norwegian
        • Countries
        • Lerøy Finland
        • Lerøy Sweden
        • Lerøy Processing Spain
        • Lerøy France
        • Lerøy Seafood Netherlands
        • Lerøy Turkey
    • Contact
    • Search
      Type your search in the field above

    Fjord trout carpaccio with sugar kelp

    Fjord trout carpaccio with sugar kelp
    UNDER 20 MINUTES EASY
    A real party favorite!
    Recipe icon
    Ingredients
    servings
      • 320 g 1 fjord trout
      • Zest of 1 lemon
      • 0.5 tsp 1 salt
      • 6 1 pinches of black pepper
      • 1 tbsp 1 dried sugar kelp
      • 4 tbsp 1 thyme
      • 1 tbsp 1 olive oil
    cutting board icon

    Procedure

    1. Cut the fjord trout into thin slices.
    2. Add the other ingredients in layers and drizzle over olive oil at the end.
    3. The dish can stand for a few mionutes for marinating. 
    Related recipes:
    Carpaccio of smoked trout served with spring onion and lemon
    Trout tartare with kelp salt and breadsticks
    Salmon with apple, ​kale and walnuts​
    Pasta salad with salmon and a lemon and crème fraîche dressing
    • Contact
      • Thormøhlens gate 51 B
      • 5006 Bergen, Norway
      • Telephone: +47 55 21 36 50
      • Email: post@leroyseafood.com
      • Org. no. 975 350 940
    • About us
      • About Lerøy
      • Our History
      • Career
      • Contact
      • Group management
    • Tasty seafood
      • Recipes
      • Product range
      • Inspiration
      • Product catalogue
      • Environment and society
    • Sustainability
      • Focus areas
      • Food Safety
      • Our certifications - Lerøy Seafood Group
      • ASC Certification
      • Lerøy Ocean Harvest
    • Investor
      • Annual reports
      • Sustainability reports
      • Webcast
      • Stock
      • Financial calendar
    • Follow us
      • LinkedIn
      • Instagram
      • Twitter
      • YouTube
    2017 Lerøy. All Rights Reserved.
    Privacy Policy