We want to inspire the way the world inspires us. What happens when MEIR joins forces or inspire other creators?
Fredrik Hald is the Headof Product Development at Lerøy Seafood. He is the author of several cookbooks and a renowned chef.
He possesses unbridled contagious enthusiasm for food and cooking. We like that.
For MEIR x Fredrik Hald, he was inspired by MEIR and the way Japanese cuisine uses sake in cooking and for pairing with seafood.
“From the moment I tasted MEIR No.1, I knew exactly what it would taste great with – salmon tataki! The combination of the MEIRaquavit and the clean and gentle seafood, and the vegetal, and fermentedflavours is an experience I will keep going back to.”
400 grams sushi-grade salmon filet
4 grams sugar kelp powder
120 grams diced mango
120 grams diced avocado
3 pcs spring onion sliced thin
2 spoons trout caviar
70 grams soya sauce
50 grams brown sugar
30 grams fresh lime juice
2 spoons MEIR No.1Aquavit
Cut the raw salmon filet into thin slices. Put it back together. Drizzle the salmon with sugar kelp powder. Sear the salmon in a dry pan on high heat for approximately 2 minutes.
Mix lime juice with brown sugar until it is dissolved. Wait a few minutes and stir in the soya sauce. Add MEIR No.1 just before serving.
Rinse the rice thoroughly, and boil in a rice cooker.