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Norwegian Seared Salmon

Soft Boiled Egg

  • Eggs 2.0 pc

Gremolata Crumb

  • Parsley (finely chopped) 20.0 g
  • Garlic (finely chopped) 2.0 g
  • Breadcrumbs 50.0 g
  • Lemon (zest and juice) 1.0 whole
  • Robertsons Fish Spice Pack 7.0 g
  • Fresh ginger (peeled and grated) 5.0 g

Add a new twist to a much-loved fish dish with paprika and a gremolata crumb spiced with fish spice.



  1. Norwegian Seared Salmon

    • Cut the salmon into 4 x 250g portions
    • Mix all dry ingredients for the Rub ( 30g Robertson's Paprika,15g Robertson's fish spice, fresh chopped dill).
    • Rub each salmon piece with the dry rub until properly coated.
    • Heat a pan with a little oil.
    • Sear each salmon piece for a min.
    • Transfer to a roasting pan, and bake for 8 min at 180 °C.
  2. Soft Boiled Egg

    • Bring a pot of water to the boil, then reduce to a simmer.
    • Add eggs, remove after 5 min for a soft egg.
  3. Gremolata Crumb

    • Mix all ingredients together, transfer to a roasting pan and bake at 110 °C until crumbly.
    To Plate:
    • Throw a generous amount of the gremolata crumb on the plate. Place salmon piece and position soft egg at end of salmon. Garnish with micro herbs, lemon wedge and pomegranate seeds.