📝 About This Recipe
This exquisite appetizer captures the essence of the Lapland wilderness, featuring lean, iron-rich reindeer loin balanced by the gin-like brightness of crushed juniper berries. Drawing from New Nordic principles, the dish emphasizes purity of flavor through foraged elements like pickled chanterelles and savory lichen. It is a sophisticated celebration of cold-climate terroir, offering a velvety texture and a complex, woodsy aroma that transports the diner to a frost-covered pine forest.
🥗 Ingredients
The Reindeer
- 400 grams Reindeer Loin (fresh, high-quality, silver skin removed)
- 8-10 pieces Dried Juniper Berries (toasted and finely ground)
- 2 tablespoons Cold-pressed Rapeseed Oil (nutty, high-quality)
- 1 teaspoon Sea Salt (Maldon) (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Embellishments
- 2 pieces Shallots (minced very finely)
- 50 grams Pickled Chanterelles (drained and patted dry)
- 2 cm Fresh Horseradish (for grating)
- 1 tablespoon Capers (small non-pareil, drained)
Smoked Egg Yolk Cream
- 4 large Egg Yolks (pastured, organic)
- 2 drops Liquid Smoke (or use a handheld smoking gun)
- 1 teaspoon Dijon Mustard
Garnish & Texture
- 2 slices Rye Bread (frozen, then shaved thin and toasted)
- 1 handful Fresh Dill (small sprigs)
- 20 pieces Lingonberries (fresh or thawed from frozen)
👨🍳 Instructions
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1
Place the reindeer loin in the freezer for 15-20 minutes. This firms up the proteins, making it significantly easier to achieve a precise, clean dice.
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2
While the meat chills, toast the juniper berries in a dry pan over medium heat for 2 minutes until fragrant. Grind them into a fine powder using a mortar and pestle.
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3
Prepare the Smoked Egg Yolk Cream: Whisk the egg yolks with the Dijon mustard and liquid smoke (or smoke the yolks in a sealed bowl using a smoking gun for 5 minutes). Transfer to a small squeeze bottle.
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4
Remove the reindeer from the freezer. Using a very sharp chef's knife, slice the loin into 5mm thick steaks, then into batons, and finally into a neat 5mm dice. Do not grind or over-process; texture is key.
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5
In a chilled stainless steel bowl, combine the diced reindeer with the rapeseed oil, ground juniper, minced shallots, and capers.
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6
Gently fold the mixture together using a spoon. Season with Maldon sea salt and freshly cracked black pepper. Taste and adjust—the juniper should be present but not overwhelming.
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7
Prepare the rye crisps by pan-frying the thin shavings of rye bread in a little butter until golden and crunchy. Set aside on a paper towel.
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8
Place a circular plating ring in the center of four chilled plates. Divide the tartare evenly among the rings, pressing down very lightly to level the surface.
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9
Carefully remove the rings. Pipe 3 to 5 small dots of the smoked egg yolk cream on top of each tartare mound.
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10
Artfully arrange the pickled chanterelles and lingonberries around the egg yolk dots.
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11
Use a microplane to grate a light snow of fresh horseradish over the top of the dish for a sharp, clean heat.
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12
Finish by garnishing with the rye crisps and small sprigs of fresh dill. Serve immediately while the meat is still cool.
💡 Chef's Tips
Always use a razor-sharp knife to avoid bruising the delicate reindeer meat. If you cannot find reindeer, high-quality venison loin is the best substitute. Keep all equipment (bowls and plates) chilled to maintain the temperature and food safety of the raw meat. Avoid seasoning with salt until just before serving to prevent the meat from curing and changing color. For an authentic touch, look for 'Arctic Bird's Nest' lichen, which can be fried for a unique forest-floor garnish.
🍽️ Serving Suggestions
Pair with a crisp, dry Aquavit served straight from the freezer. A light-bodied, earthy Pinot Noir or a Gamay complements the gaminess of the meat. Serve alongside a small glass of fermented lingonberry juice for a non-alcoholic pairing. Accompany with whipped brown butter and warm sourdough if serving as a larger course.