"Phakathi kokunambitheka akukho okungathandwa". Mhlawumbe kusukela ebuncaneni bethu besizonda imifino enjenge anyanisi, ama-beet, igalikhi, noma ezimweni ezimbalwa utamatisi, ulethisi, izaqathe, ngamafuphi; kepha ngokuzixuba nezinye izithako ezifana nosawoti, upelepele, ulamula, ukhilimu, uwoyela ... phakathi kokunye, singakhiqiza izindlela zokupheka ezithokozisayo, kufaka phakathi amasaladi ahlukahlukene.
I-gastronomy yaseNorway ingenye yezidume kakhulu ku- Europa, okubandakanya okumnandi "Isaladi laseScandinavia", Esizofunda ukukulungisa ngezansi.
Izithako yilezi: 1 ikhilo lamazambane aphakathi nendawo, ama-250 amagremu esalmon abhemayo asikiwe aba izingcezu ezincane, ama-chives ama-3, izipuni ezi-2 zesinaphi se-Dijon, i-1 ye-chives eqoshiwe, i-1 yedill eqoshiwe, i-4 yeviniga, i-8 yamafutha omnqumo, usawoti kanye upelepele.
Ngemuva kwalokho sizoqhubeka nokuwalungisa: okokuqala sigeza amazambane bese sibeka ukupheka ngesikhumba saso ebhodweni elinosawoti kuze kube yilapho sithambile, ngaphandle kokuxuba isinaphi, uviniga, usawoti kanye nopelepele, bese sifaka uwoyela omncane kancane futhi Ngaphandle kokuyeka ukushaya, ngokuhamba kwesikhathi sifaka amachives egayiwe, nawo wonke amakhambi, sigxila kahle kakhulu, futhi ekugcineni sifaka izingcezu ze-salmon zibe yimichilo, siphinde sinyakazise bese sifaka efrijini.
Ngemuva kwemizuzu eminingana, sithatha amazambane, siwaxebule bese siwasika amakota, siwafaka esitsheni sesaladi, siwanisele nge-sauce ebesiyibeke efrijini, siyivuthulule kahle futhi yilokho kuphela, ukuyiphaka nokunambitha .