📝 About This Recipe
This dish is a masterclass in the New Nordic philosophy, balancing the deep, primal richness of roasted bone marrow with the bright, lactic acidity of wild-foraged fermented ramsons. By utilizing the ancient technique of lacto-fermentation, we transform the pungent garlic-chive profile of the ramson leaves into a complex, nuanced condiment that cuts through the fatty decadence of the marrow. Smoked over birch wood, the bone marrow takes on a campfire aroma that evokes the rugged landscapes of Scandinavia, resulting in a starter that is both sophisticated and deeply soul-warming.
🥗 Ingredients
The Fermented Ramsons
- 200 grams Wild Ramson Leaves (Wild Garlic) (freshly foraged, washed and dried)
- 4 grams Sea Salt (non-iodized, exactly 2% of the weight of the leaves)
- 50 ml Filtered Water (only if needed to submerge leaves)
The Smoked Bone Marrow
- 4 pieces Beef Canoe-Cut Marrow Bones (split lengthwise, about 15-20cm long)
- 1 cup Birch Wood Chips (for smoking)
- 1 teaspoon Maldon Sea Salt (for finishing)
Accompaniments and Garnish
- 4 thick slices Dark Rye Sourdough (preferably dense Danish style)
- 50 grams Unsalted Butter (for toasting the bread)
- 2 tablespoons Pickled Mustard Seeds (for textural pop)
- 4 pieces Small Radishes (shaved paper-thin in ice water)
- 8-10 pieces Ramson Flowers (optional, for garnish)
👨🍳 Instructions
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1
Begin the fermentation 5-7 days in advance. Weigh your cleaned ramson leaves and calculate 2% of that weight in sea salt. Massage the salt into the leaves in a bowl until they begin to bruise and release their own juices.
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2
Pack the salted ramsons tightly into a sterilized glass jar, pressing down firmly to ensure they are submerged in their own brine. If necessary, add a tiny splash of filtered water. Weight them down with a fermentation weight and seal with an airlock. Store at room temperature (around 20°C) for 5-7 days until tangy and translucent.
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3
Once fermented, drain the ramsons (reserve the brine for dressings!) and finely chop them into a vibrant green relish. Set aside.
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4
Soak your bone marrow bones in cold salted water for 2 hours before cooking to remove any excess blood and whiten the marrow. Pat them thoroughly dry.
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5
Preheat your oven to 220°C (425°F). Place the marrow bones on a roasting tray, marrow side up, and roast for 15-18 minutes until the marrow is soft and bubbling but not completely melted away.
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6
While the bones roast, prepare your smoking setup. If using a handheld smoking gun, wait until the bones are out. If using a stovetop smoker, place the birch chips in the bottom and get them smoldering.
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7
Transfer the roasted bones to a deep container or the smoker. Smoke with birch wood for 5 minutes. This adds a delicate, forest-like aroma that complements the beef fat.
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8
In a heavy cast-iron skillet, melt the butter over medium-high heat. Toast the rye bread slices until they are golden brown and crispy on both sides.
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9
Place one smoked marrow bone on each plate. Season the hot marrow immediately with a pinch of Maldon sea salt.
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10
Generously spoon the fermented ramson relish directly onto the bubbling marrow. The heat will wake up the fermented aromas.
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11
Dot the marrow with pickled mustard seeds and arrange the shaved radishes and ramson flowers elegantly over the top.
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12
Serve immediately with the warm toasted rye bread on the side, instructing guests to scoop the marrow and ramsons onto the toast.
💡 Chef's Tips
Always use non-iodized salt for fermentation, as iodine can inhibit the growth of beneficial lactobacilli. If you cannot find ramsons, use a mix of green spring onions and garlic chives for a similar flavor profile. Don't over-roast the bones; if you see a pool of yellow oil in the pan, you've gone too far and the marrow is melting. For the best smoke flavor, use birch or alder wood, which are traditional in Nordic cooking and less harsh than hickory. To get the cleanest 'canoe' cut, ask your butcher specifically for center-cut grass-fed beef femurs.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Dry Riesling or a Grüner Veltliner to cut through the fat. A small glass of chilled Aquavit with caraway notes makes for a traditional and daring pairing. Serve alongside a simple salad of bitter greens like radicchio or endive to refresh the palate. For a non-alcoholic option, a sparkling fermented kombucha with ginger or apple notes works beautifully.