Tartare from suovas with pickled pumpkin and messmör mayonnaise
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Category
Game meat
Cuisine
Nordic
Author:
Herman Rasmuson
Servings
4
Suovastartare is a fantastic alternative to regular tartare if you want a wild, smoky flavor or a proper taste experience.
Ingredients
Tartare
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300 g diced suovas from inner thigh
Pickled pumpkin
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500 g pumpkin
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2 dl vinegar
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4 dl water
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1 dl sugar
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A large piece of ginger (approx. 3 x 5 cm
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2 star anise
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1 dried chili or fresh red chili
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1 tsp salt
Messmör mayonnaise
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2 tbsp mayonnaise
-
1 tbsp messmör
Fried shallots
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2 shallots
-
Potato flour for breading
Instructions
Tartare
Dice the reindeer thigh suovas into small cubes and shape into small round pucks
Pickled pumpkin
Peel the pumpkin and cut it into thin slices with a mandolin or a sharp knife.
Bring vinegar, water, sugar, ginger, star anise, chilli and salt to a boil in a saucepan.
Add the pumpkin slices and cook for 2 minutes. The pumpkin should be crispy and not overcooked.
Place the pumpkin in a well-cleaned glass jar, pour over the pickle and seal the jar. Let cool.
Messmör mayonnaise
Mix the mayonnaise and messmör until you get a smooth consistency.
Fried shallots
Fried shallots
Lightly coat the shallot rings in potato flour.
Heat oil to 180°C and fry the shallots until golden and crispy. Drain on paper towels.
Assembly
Put the tartare pucks on the plate and top with a dollop of messmör mayonnaise.
Garnish with pickled pumpkin, fried shallots, some fresh or frozen lingonberries and some wild thyme.
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