Isaan province, northeast thailand.

Inspired by the salad Koi Pla Isaan. A dish that consists of citrus and fish sauce cured raw fish, herbs and spices.

Norwegian trout, quince, toasted coconut, Thai chilies, lime juice, fish sauce, lemongrass, fresh herbs

A fresh salad of raw trout, cured in a spicy, nutty and acidic dressing made from toasted coconut, thai chilies, lemongrass, lime juice and fish sauce. Tossed with tender quince, mint, dill, coriander, shallots and sliced lemongrass. Topped with toasted rice powder.

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The use of Norwegian trout, quince and dill is a more Nordic approach to this dish.

The dill is used in Thailand, but this is an herb familiar to Nordic countries.

fish