Tartare from suovas with pickled pumpkin and messmör mayonnaise
Herman Rasmuson
4
Nordic
Game meat
Suovastartare is a fantastic alternative to regular tartare if you want a wild, smoky flavor or a proper taste experience.
Ingredients
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300 g diced suovas from inner thigh
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500 g pumpkin
2 dl vinegar
4 dl water
1 dl sugar
A large piece of ginger (approx. 3 x 5 cm
2 star anise
1 dried chili or fresh red chili
1 tsp salt
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2 tbsp mayonnaise
1 tbsp messmör
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2 shallots
Potato flour for breading
Instructions
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Dice the reindeer thigh suovas into small cubes and shape into small round pucks
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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.
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Mix the mayonnaise and messmör until you get a smooth consistency.
Fried shallots
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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.
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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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