DO YOU KNOW THE FOOD TRENDS FLEXICAN FOOD AND COOL CLASSIC?
At Vega Salmon we work with food trends, and we have defined Flexican Food and Cool Classic as two of the 7 most important food trends for 2020.
As pure as it gets. Our premium brand of carefully selected salmon, fully traceable, sustainable and without additives.
SALMON AS THE NEW MEAT?
The two trends deal with the big focus on eating less meat and with the love for new ways to prepare classic dishes and this is where Vega Purity Salmon gets really relevant. In the Flexican Food Trend, salmon is a great solution, because it is a superb alternative to meat as a protein source. And in the trend Cool Classic, salmon offers a perfect way to add a modern twist to the good old classics.
To demonstrate this, we challenged the Danish chef Rasmus Vemmelund to compose a 3-course menu, based on the two trends and using Vega Purity Salmon as an ingredient in each of the dishes.
See his result in the video above.
FOOD TREND: COOL CLASSIC
Is defined by:
• Tradition and revitalization in one product.
• Comfort Food. Cooking within my comfort zone without repeating myself.
• Confidence and trust in the well-known with a twist.
• Feeling safe and being interested in making food for my loved ones.
• Nostalgic disruption and remix.
FOOD TREND: FLEXICAN FOOD
Is defined by:
• Power to the plants. A green revolution.
• Alternative proteins. Powered by fish and pulses.
• A paradigm shift. Meat is losing, while fish is gaining momentum.
• For the environment, the climate, and the human body.
AND NOW TO THE RECIPES. ENJOY!
Purity Salmon Sticks with cream cheese
• 120 g fresh Purity Salmon
• Skewer or rosemary sprig without leaves
• 50 g cream cheese or fresh cheese
• 2 lemons
• Fresh herbs e.g. thyme, lemon verbena, dill, parsley and coriander
• Oil for brushing
1) Grate the lemon zest (avoid the white).
2) Mix the lemon zest with cheese and chopped herbs. Taste with salt and pepper.
3) Slice thin slivers of salmon.
4) Spread cheese and herb mix on one side of the salmon slivers.
5) Roll the slivers on skewers or sprigs, cheese towards the centre. Brush with oil on the outside.
6) Grill only a few minutes. You don’t want them too grilled. Alternatively, you can pan fry the skewers or slivers in rapeseed oil.
Smoked Purity Salmon with garden salad
Salmon with Garden Salad
• 200 g smoked Purity Salmon
• 5 dl olive oil
• 5 dl vinegar of your taste
• Vegetables of the season e.g. 400 g mixed tomatoes
• 1 can of white beans
• Fresh herbs e.g. basil, parsley and dill
1) Spread the salmon in a thin layer on a dish.
2) Chop all the vegetables and white beans and mix them in a bowl together with fresh herbs.
3) Marinate the salad with vinegar, oil, salt, and pepper.
4) Arrange the salad on top of the spread salmon. Serve the on the side. (see pan-fried bread recipe)
4 big pieces
• 50 g yeast
• 3 dl lukewarm water
• 200 g wheat flour
• 150 g Manitoba flour or durum wheat
• 50 g whole grain flour
• 15 g salt
• 1 dl oil
• 1 bundle of fresh thyme
• 1 bundle of fresh rosemary
1) Whip the yeast in the water.
2) Add wheat flour and Manitoba flour and knead the dough until it is firm. Just before the dough is finished, add salt.
3) Cover the dough and let it rise overnight in the fridge.
4) Next day, just before serving, cut the dough in small pieces (spread flour on the table).
5) Heat up a sauté pan and add oil and fresh thyme or rosemary.
6) Bake one piece at a time in the heated oil and turn down the heat.
7) Bake the bread on both sides and let it simmer.
Fried Salmon with pasta frittata
• 4 pieces of fresh Purity Salmon
• 50 g butter for frying
• 300 g mushrooms
• 150 g onion
• 100 g butter for frying
• 1 clove of garlic
• 600 g prepared noodles, pasta or potatoes
• 6 eggs
• 4 dl cream
• 150 g onion
• Rapeseed oil for frying
• 400 g ripe tomatoes
• 1 tablespoon of balsamic vinegar
• A pinch of sugar
• 75 g butter
1) Fry the mushrooms in butter together with garlic and half of the onions.
2) Chop pasta/noodles/potatoes in smaller pieces and mix with eggs, cream, salt and pepper.
3) Add mushrooms and onions and mix.
4) Fry the frittata in a sauté-pan in plenty of butter. NOTE! Make as portion servings or in one big piece.
5) Sauté the rest of the onions with garlic in olive oil.
6) Mix tomatoes, balsamic and sugar. Let it simmer under lid for 10 minutes.
7) Blend the tomato sauce with cold butter and season.
8) Fry the salmon in butter, approx. 3 minutes on each side. Or bake the salmon in the oven at 120 degrees for approx. 15 minutes.
WANT TO KNOW MORE? LET’S GET IN TOUCH!
Explore the Vega universe at www.vega-salmon.com
Or contact us directly at email@example.com
or phone: +45 7610 4300