A blend of traditional Norwegian ingredients (fish, cucumbers, dill) and pasta. Does this make it "Norwetalian"? Whatever, it's a definite do-again recipe. The only downside is the need for three pots and pans—one each for cooking the pasta, steaming the salmon, and preparing the sauce. But that's only a minor nuisance; otherwise, it's a recipe that goes together quickly from just a few ingredients.
Salmon. Use salmon fillets. Remove skin and bones and cut into bite-size (half-inch) pieces.
Cucumber. 'English' (seedless) cucumbers are the better choice because they're usually not waxed. That means you can simply wash the cucumber and slice or dice without having to peel.
