Food writer Signe Johanssen cooks up an Omega-3 anti-ageing feast

When it comes to the best and most sustainable seafood, there is little to compare with the quality of Norwegian cod and salmon, writes my colleague Gareth David.
Proof that it is amongst the world’s finest was amply demonstrated at a pre-Christmas master-class for food and health bloggers, hosted by renowned food writer and cook, Signe Johansen, on behalf of the Norwegian Seafood Council.
Using fresh Norwegian cod and salmon, Signe helped us create a fantastic range of traditional Norwegian delicacies, ranging from Allspice and Norwegian salt cod savoury doughnut fritters, through a delicious and easily-prepared starter comprising smoked salmon, pickled cucumber, a wedge of beetroot and a sauce made up of half horseradish cream and half crème fraiche, to a winter chowder featuring generous chunks of both cod and salmon.
Having begun to appreciate quality and versatility of Norway’s seafood, our traditional Norwegian dinner was rounded off with a riskrem dessert with spiced berry compote – which tasted a good deal  more delicious that tradition British rice pudding – while the whole lot was washed down with a delightful Norwegian take on mulled wine, called cherry glogg.