In this dish, we use the Kvitsøy salmon. Fish has always been an important food source for the residents of the island of Kvitsøy. The residents started exporting fish to France and England already during the time of the Vikings, which brought the island a great deal of prosperity. The first Norwegian King, Harald Fairhair, had his castle here and is buried on Kvitsøy Island.
The fisheries of Kvitsøy along the western Norwegian coast offer optimal circumstances for farming salmon: clean and fresh sea water, favourable sea currents, a great deal of attention for the welfare of the fish, and no use of antibiotics. The quality of this salmon is exceptional and in many ways it offers the perfect addition to the traditional French way of cooking: Always using the best possible quality ingredients.