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
Tartare
- 300 g diced suovas from inner thigh
Pickled pumpkin
- 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
Messmör mayonnaise
- 2 tbsp mayonnaise
- 1 tbsp messmör
Fried shallots
- 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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