New Scandinavian Cooking - Sami Cuisine

Introduce the show and location in Kautokeino, Troms and Finnmark, Northern Norway.

Mention today's menu featuring reindeer loin on sourdough toast with cream mushrooms, tomato-braised reindeer shank, and homemade reindeer sausage.

Start making mayonnaise with 1 egg, 2 teaspoons mustard, 1 clove garlic, oil, and parsley, adding grilled bone marrow as the last ingredient.

Use a hand blender to mix the mayonnaise ingredients until smooth.

Heat oil in a pan and prepare to pan-fry chanterelles and cook the reindeer loin.

Add the reindeer loin to the pan with rosemary, thyme, and a clove of garlic, seasoning with salt and pepper.

Add butter to the pan to caramelize and infuse flavor from the herbs and garlic into the butter.

Once the meat is cooked, remove it from the pan and let it rest on a cutting board, adding garlic on top.

Use the flavored butter from the pan to sauté the mushrooms with a pinch of salt.

Prepare sourdough bread by rubbing oil on all sides and grilling it until toasted.

Plate the dish starting with a spoonful of bone-marrow mayonnaise, followed by the sautéed chanterelles and sliced reindeer loin, adding more salt for flavor.

Top the dish with radish, Comté cheese, potato chips, and cress for garnish.

Enjoy the dish and mention the importance of respecting the animal and sustainable food production.

Cut and grill fjellbrod (mountain bread) and dry meat over a campfire, emphasizing the traditional cooking methods used by the Sámi.

Prepare coffee using a V60, enjoying the quiet nature of Finnmarksvidda.

Equipment Needed

Spice Level:

Allergens