📝 About This Recipe
Deep in the culinary traditions of the North Atlantic, whale meat is prized for its intense, iron-rich flavor and lean, silky texture. This recipe utilizes a dry-cure method similar to gravlax, drawing out moisture to concentrate the meat's unique profile—reminiscent of a cross between prime venison and bluefin tuna. Enhanced with aromatic juniper, forest herbs, and a touch of sweetness, this cured delicacy offers a sophisticated taste of Arctic heritage.
🥗 Ingredients
The Meat
- 2 pounds Whale Loin (high-quality, sushi-grade, trimmed of all blubber and silver skin)
The Cure Base
- 1 cup Coarse Sea Salt (non-iodized for the best flavor)
- 3/4 cup Light Brown Sugar (packed)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
Aromatics & Botanicals
- 1.5 tablespoons Dried Juniper Berries (crushed to release oils)
- 1 large bunch Fresh Dill (roughly chopped, including stems)
- 3 tablespoons Aquavit or Gin (for a botanical depth)
- 1 tablespoon Lemon Zest (from 2 organic lemons)
- 1 teaspoon Fennel Seeds (lightly toasted)
For Serving
- 1/2 cup Horseradish Cream (freshly prepared)
- 1/4 cup Pickled Red Onions (thinly sliced)
- 1 box Rye Crispbread (or dark pumpernickel bread)
👨🍳 Instructions
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1
Thoroughly pat the whale loin dry with paper towels. Ensure all connective tissue and silver skin have been removed, leaving only the deep purple-red muscle.
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2
In a medium mixing bowl, combine the sea salt, brown sugar, cracked peppercorns, crushed juniper berries, and fennel seeds. Mix until the cure is uniform in color and texture.
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3
Lay out a large piece of plastic wrap (about 2 feet long) on a clean work surface. Sprinkle a third of the cure mixture onto the plastic wrap in a shape roughly the size of the loin.
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4
Place half of the chopped dill over the salt mixture. Lay the whale loin directly on top of the dill bed.
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5
Drizzle the Aquavit or Gin evenly over the top of the meat, allowing it to soak into the surface.
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6
Spread the remaining cure mixture over the top and sides of the loin, pressing it gently to ensure it adheres. Top with the remaining dill and lemon zest.
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7
Wrap the plastic wrap tightly around the meat, ensuring there are no air pockets. Wrap it a second time with another layer of plastic wrap to prevent leakage.
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8
Place the wrapped loin in a shallow glass or stainless steel dish. Place a smaller dish or a flat board on top of the meat and weigh it down with approximately 2 pounds of weight (like canned goods or a brick).
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9
Refrigerate the meat for 48 to 72 hours. Every 12-24 hours, turn the package over to ensure even curing, pouring off any liquid that accumulates in the outer dish.
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10
After the curing period, the meat should feel firm to the touch. Remove from the wrap and discard the dill and salt mixture.
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11
Rinse the loin quickly under cold water to remove excess salt, then pat completely dry with paper towels.
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12
Using a very sharp slicing knife, carve the cured whale into paper-thin slices against the grain. The interior should be a vibrant, dark ruby color.
💡 Chef's Tips
Always use the freshest, highest-grade whale meat available to ensure safety and flavor. If you find the flavor too intense, soak the finished loin in cold water for 15 minutes before slicing to mellow the saltiness. Avoid using a metal container for the curing process, as the salt and acid can react and impart a metallic taste; glass or ceramic is best. For a smoky variation, add 1 teaspoon of high-quality liquid smoke to the Aquavit before drizzling, or cold-smoke the loin for 30 minutes after curing. Ensure your knife is razor-sharp; the meat is lean and delicate, so clean slices are essential for a professional presentation.
🍽️ Serving Suggestions
Serve on traditional Nordic rye crispbread with a dollop of crème fraîche and fresh dill. Pair with a chilled glass of dry Aquavit or a peaty Islay Scotch to complement the iron-rich notes. Accompany with a side of quick-pickled cucumbers and mustard seeds for a bright, acidic contrast. Arrange on a slate board with caper berries and thin shavings of sharp white cheddar or Västerbottensost. Top each slice with a tiny sprig of fresh chervil and a few grains of flaky sea salt for a modern touch.