A Fjord Trout Masterclass with Daniel Galmiche



Several bloggers had the amazing opportunity to attend a Fjord trout masterclass with top chef Daniel Galmiche at the Good Housekeeping Institute in London.


As well as a huge array of canapés including smoked Fjord trout, gin & juniper cream chive pikelets, Fjord trout tartare, rye croutes, wasabi pea puree, sliced Fjord trout, pickled beetroot, quail egg & samphire filos and Fjord trout spoons with crushed coriander seeds & pink peppercorns, there were also shots of watercress & anise infused gin with skewered Fjord trout!


With Norway’s cold, clear fjords being fed by pure glacial meltwater, then mixing with Arctic seawater, this creates some of the best conditions on the planet for raising delicious, healthy fish. The fish thrive in these unique waters, and up until now the Norwegian Fjord Trout has been a well-kept secret, but it is finally making its way to UK shores.


Farmed with the utmost care, drawing on centuries of learning and adhering to world-leading aquaculture practices, Fjord Trout are fed a nutritious, balanced diet to help them mature slowly, thus producing excellent quality fish with a deep red-orange colour, which is also common to the species. Storing its fat mainly in the belly, Fjord Trout have a delightfully lean flesh which is full of protein, vitamins and omega, making it the perfect choice for the health conscious. This oily red fish is delicate in flavour making it easier to persuade the fussiest of eaters to enjoy it.

The Fjord Trout is incredibly versatile and it also can be cooked in minutes. It doesn’t need to be overwhelmed by ingredients – simply grilled or pan fried to enhance its flavours, baked with citrus fruits and herbs, or marinated, the fish is perfect for those looking for something new.


Tips for cooking/serving this fish from Daniel Galmiche:

  • It only takes a 2-3 minutes to pan fry this fish
  • Line your frying pan with baking parchment to prevent the fish from sticking to the pan
  • Keep it simple, subtle delicate flavours added works best otherwise you could lose the wonderful taste
  • Just marinate it in salt, sugar, coriander and lime and slice thinly, then eat!

The Norwegian Fjord Trout is available now, and will be sold in side format across selected Tesco fish counters at an estimated price of £12.50/kg, customers will be able to request their quantity and the fishmonger will portion accordingly.


Sea-Salt Baked Norwegian Fjord Trout, Chicory & Blood Orange Salad recipe by Daniel Galmiche


Serves 4

  • 4 x 140g Fjord Trout fillets, skin on
  • 2 egg whites
  • ½ lime juice and zest
  • ½ blood orange juice and zest
  • 1.8kg rock sea salt
  • greaseproof paper


  • Whisk egg whites to soft peaks and combine the rest of the ingredients
  • Line an ovenproof tray with greaseproof paper and spoon ¼ of the salt mixture over the bottom. Place the Fjord Trout fillets on top of this mixture and then cover with the rest of the salt mixture
  • Bake in the oven at 190oC for 6/8 minutes

Chicory and orange salad

  • 2 heads yellow chicory
  • 2 heads of red chicory
  • 2 blood oranges
  • dill
  • olive oil
  • balsamic glaze


  • Cut the base off the chicory and remove outer leaves, slice in half lengthways and remove core. Keep the two types separate
  • Take one of the blood oranges and segment
  • Make up a simple dressing using blood orange juice and zest, chopped dill, olive oil and balsamic glaze
  • Mix the chicory leaves with segments from one orange and toss in the dressing
  • To serve: Simply break the salt crust off the top and remove the skin. Serve with plenty of chicory and orange salad.

 Daniel Galmiche’s Tips

  • Be aware of timings when baking as an individual portion as the heat will remain strong for a while, so remove from oven a touch earlier than you think
  • Present to diners before braking the hardened salt crust so they can enjoy the theatre and aromatic scents released upon opening

To see other tips picked up by our bloggers you can check out their posts:

Don’t forget this fish is

  • unique- the only trout living in the Fjords where the glacial & sea waters collide
  • vibrant- distinctive deep red-orange colour
  • delicate- in flavour and texture, great for the whole family
  • healthy- lean and high in Omega 3
  • sustainable- raised using sustainable practices

Plus it is available from selected Tescos now!

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Sally is the publisher of Foodies100, the UK's largest directory of brilliant UK food and drink blogs and bloggers. Every day of the week, we promote the UK's best and most exciting blogs about food and drink.

Discussion3 Comments

  1. Thanks so much for inviting me! It was a brilliant event and has totally revitalised my interest in cooking fish. Great tips from Daniel. It was lovely to catch up with you again Nova too. Let’s hope it’s not too long until we see each other again!

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