📝 About This Recipe
Hailing from the rugged mountains of Voss, Smalahove is one of Scandinavia’s most iconic and storied holiday traditions. This sheep’s head dish is meticulously salted, dried, and smoked to develop a deep, savory umami profile that is perfectly balanced by slow-steaming. It is a celebratory feast that honors the 'nose-to-tail' philosophy, offering a rich variety of textures and flavors that are deeply rooted in Norwegian heritage.
🥗 Ingredients
The Star of the Dish
- 1 piece Smoked and salted sheep's head (split into two halves, cleaned and singed)
- 4-6 liters Cold water (for soaking the meat)
The Steaming Liquid
- 10-15 pieces Birch sticks (peeled, to form a rack in the pot)
- 1 liter Water (or enough to reach the top of the sticks)
Kålrabistappe (Rutabaga Mash)
- 1 kg Rutabaga (Swede) (peeled and cubed)
- 1/2 cup Heavy cream (at room temperature)
- 100 grams Unsalted butter (cubed)
- 2-3 tablespoons Sheep's head cooking fat (skimmed from the pot)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and white pepper
Traditional Sides
- 500 grams Mandelpoteter (Almond Potatoes) (or small waxy potatoes)
- 150 grams Bacon (diced and fried until crispy)
👨🍳 Instructions
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1
Begin the preparation 24 to 48 hours in advance by submerging the smoked sheep's head halves in a large bucket of cold water. Change the water twice to remove excess salt.
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2
On the day of cooking, rinse the heads one last time under cold running water to ensure they are clean.
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3
Prepare a large pot by placing a layer of birch sticks (or a metal steaming rack) at the bottom. The sticks add a subtle, traditional woody aroma to the steam.
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4
Pour water into the pot until it reaches the top level of the sticks, but does not cover them.
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5
Place the sheep's head halves on top of the sticks, cut side down. Bring the water to a boil, then reduce to a low simmer.
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6
Cover the pot with a tight-fitting lid and steam for approximately 3.5 to 4 hours. The meat is ready when it begins to pull away easily from the bone, especially around the jaw.
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7
While the meat steams, prepare the rutabaga. Boil the cubed rutabaga in unsalted water until completely tender, about 30-40 minutes.
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8
Drain the rutabaga and mash it thoroughly using a potato masher or immersion blender for a smoother texture.
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9
Stir in the butter, cream, and a few spoonfuls of the rendered fat from the steaming pot. Season with nutmeg, salt, and white pepper.
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10
Boil the almond potatoes in their skins in a separate pot of salted water until tender, usually 15-20 minutes. Drain and keep warm.
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11
Fry the diced bacon in a pan until the fat has rendered and the bits are golden and crispy.
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12
Once the Smalahove is tender, carefully lift the halves out of the pot. Many traditionalists briefly place them under a broiler for 2-3 minutes to crisp the skin, though this is optional.
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13
Serve immediately on warmed plates, placing half a head on each plate alongside a generous scoop of rutabaga mash and the boiled potatoes.
💡 Chef's Tips
Always soak the meat for at least 24 hours; skipping this will result in a dish that is far too salty to eat. When eating, start with the eye and the ear, as these are considered the delicacies and are best while piping hot. Use the rendered fat from the steaming pot to enrich your mash—it carries the smoky flavor of the meat. If you cannot find birch sticks, a standard stainless steel steamer basket works, but you will lose that authentic 'forest' aroma. Ensure the pot doesn't boil dry; check the water level every hour and top up with boiling water if necessary.
🍽️ Serving Suggestions
Serve with a chilled glass of Norwegian Aquavit to cut through the richness of the meat. Pair with a dark, malty Christmas Ale (Juleøl) for a traditional beverage experience. Offer extra melted butter or bacon fat on the side for drizzling over the potatoes. A side of lingonberry jam can provide a nice acidic contrast to the savory flavors. Finish the meal with a light cloudberry cream (Multekrem) to cleanse the palate.