In a campaign inspired by the shared love of seafood between Jamaica and Norway, the Norwegian Seafood Council (NSC) launched two standout events: A Tasteful Exchange and the Taste of Norway pop-up series.
Both culinary experiences showcased Norway’s high-quality saltfish, demonstrating its versatility in Jamaican and global recipes.
The events celebrated the timeless appeal of saltfish and introduced audiences to Norwegian saltfish as a delicious and health-conscious option for local cuisine.
The Tasteful Exchange: Norway Meets Jamaica event brought Norwegian and Jamaican flavours together in a culinary display at The ROK Hotel in Kingston.
The spread featured BBQ saltfish spring rolls with pineapple chutney; saltfish relish canapés with escovitch aioli, and saltfish and callaloo poppers with a tomato ginger compote.
Guests also enjoyed mini entrees like the seared rehydrated cod with whipped potatoes, wilted greens, and coconut rundown sauce, Creole saltfish with white beans and callaloo pesto, and jerk saltfish with creamy polenta and cabbage slaw.
Each dish showcased the unique texture and flavour of saltfish, seamlessly blending with beloved Jamaican recipes.
To keep the celebration going, NSC shared easy-to-make saltfish recipes to try at home.
Whether you’re in the mood for wraps, burgers, grilled delights, or crispy saltfish nuggets, these recipes are the perfect way to bring a taste of Norway and Jamaica’s culinary exchange into your own kitchen.
Note: More recipes to come, but, for each recipe, remember to soak the saltfish overnight to remove excess salt and rehydrate it for the best results.
Below are the steps to make this easy and refreshing recipe with Norwegian saltfish and wraps packed with flavour.
Wraps with Norwegian Saltfish and mango chutney
Cooking time: 40-50 min
Difficulty level: Easy
Ingredients
Servings: 4
400g saltfish fillet, skinned and pinboned, soaked overnight and drained
200g carrots
200g red cabbage
125g mayonnaise
80g mango chutney
12 tortilla wraps
10g fresh coriander leaves
2 avocados
4 tbsp fajita seasoning
2 limes, divided
4 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
Preparation
1 Preheat the oven to 200°C (Gas Mark 6).
2 Pat the rehydrated saltfish dry with paper towels, place on a baking tray, and coat with olive oil, fajita seasoning, and salt. Bake for 8-12 minutes until cooked.
3 Grate the carrots and cabbage, then mix with mayonnaise, lemon juice, salt, and pepper.
4 Warm tortillas in foil for 2-3 minutes.
5 Shred the cooked saltfish, place it in a bowl, and serve with the salad, diced avocados, mango chutney, lime wedges, and chopped coriander.
