"Phakathi kokungathandwayo akukho ukungathandi". Mhlawumbi ukususela ebutsheni besicaphukela imifuno enje ngee-anyanisi, ii-beet, igalikhi, okanye kwiimeko ezimbalwa iitumato, iletisi, iminqathe, ngamafutshane; kodwa ngokuzixuba nezinye izinto ezinje ngetyuwa, ipepile, ilamuni, cream, ioyile ... phakathi kwabanye, sinokuvelisa iiresiphi ezinomdla, kubandakanya iindidi ngeesaladi.
I-Norwegian gastronomy yenye yezona zinto zifunwa kakhulu kwi Europe, equka okumnandi "Isaladi yaseScandinavia”, Esiza kufunda ukuzilungiselela apha ngezantsi.
Izithako zezi: i-1 kilo yeetapile eziphakathi, i-250 gram ye-salmon etshayiweyo enqunqwe yangamacwecwe amancinci, i-chives ezi-3, amacephe amabini e-Dijon lwemostade, i-2 yeetshiphusi ezicoliweyo, i-1 ye-dill ecoliweyo, i-1 yeviniga, i-4 yeoyile yomnquma, ityuwa kunye ipelepele.
Emva koko siya kuqhubeka nokuzilungiselela: siqale sahlamba iitapile kwaye sizibeka ekuphekeni ngesikhumba sazo ngetyuwa zide zithambe, ngaphandle kokuxuba i-mustard, iviniga, ityuwa kunye nepepile, emva koko sidibanisa ioyile encinci Kancinci kwaye ngaphandle kokuyeka ukubetha, kamva songeza iichives ezicoliweyo, kunye nawo onke amayeza, singena kakuhle, kwaye ekugqibeleni songeza izilayi zesalmon kwimicu, siphinda sixoxe kwaye sibeka efrijini.
Emva kwemizuzu eliqela, sithatha iitapile, sizixobule kwaye sizinqumle kwigumbi, sizibeke kwisitya sesaladi, sizinkcenkceshele isosi ebesiyibeke efrijini, sizivuthulule kakuhle kwaye kunjalo, sizikhonze kwaye sizingcamle .