The Grand Tour Story
The Grand Tour leaves Sweden and heads further north, where the forests give way to towering fjords, snow-
dusted mountains and tiny fishing villages clinging to the edge of impossibly clear water. The air is colder here.
Cleaner. Every breath smells faintly of pine, sea salt and wood smoke.
Welcome to Norway.
We arrive in Bergen just as the fishing boats return to the harbour. Fresh salmon is being unloaded onto the
quayside while cafés begin preparing the evening service. Our guide, Lars, watches us admiring the fish before
quietly shaking his head.
"Don't overcook it."
"The sea already did the hard work."
One forkful later, we understood exactly what he meant.
You’ll Need
For the Salmon
2 large salmon fillets (around 180–200g each)
2 tbsp olive oil, 2 cloves garlic, finely grated
Juice of ½ lemon
1 tsp Dijon mustard, 1 tsp sea salt, ½ tsp cracked black pepper
Dill Potato Base
500g baby potatoes, halved
1 tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
1 tsp garlic powder
Herb Butter
30g butter, melted, 2 tbsp fresh dill, finely chopped, 1 tsp lemon zest
To Finish
Fresh dill sprig, Lemon wedges
Optional but dangerous
Pickled cucumber salad
Steamed green beans
Crusty rye bread
Cold Norwegian lager
Method
Preheat your air fryer to 190°C.
Toss the potatoes with the olive oil, sea salt, black pepper and garlic powder.
Air fry the potatoes for 16–18 minutes, shaking halfway through, until golden and crisp.
Meanwhile, mix together the olive oil, garlic, lemon juice, Dijon mustard, sea salt and black pepper.
Brush the salmon generously with the marinade.
Once the potatoes are nearly cooked, place each salmon fillet onto a separate sheet of foil.
Spoon the potatoes around the salmon, then fold each sheet into a loose parcel, leaving room for steam to
circulate.
Place the parcels into the air fryer and cook at 190°C for 8–10 minutes, until the salmon flakes easily while
remaining moist.
Stir the chopped dill and lemon zest into the melted butter.
Carefully open the parcels and drizzle the dill butter over the salmon and potatoes.
Finish with fresh dill sprigs and lemon wedges before serving immediately.