Salad with cured elk and cloudberry sour cream
Cured elk from Vilteksperten is produced using a new and unique method that yields thin slices of tender, flavorful elk meat. It can be used in the traditional way as cured meat, but also works well on top of pizza, in a salad, or dried in the oven and served on top of a risotto. Vilteksperten is a meat processing company located in Stod in Steinkjer municipality, which offers local meat products of the highest quality to restaurants, hotels and grocery stores under the brands Edeltvilt and Edelsmak.
Approach
-
1
Toss the salad in ramson (wild garlic) oil or olive oil, and place the salad on a nice, deep plate.
-
2
Mix sour cream and cloudberries together. That's your "cloudberry sour cream". Drizzle it over the salad, and top with a few whole cloudberries.
-
3
Place the cured elk in the salad.
-
4
Make a crispy element. Here, deep-fried pearl barley was chosen. Once the barley is crispy, place it on paper towels. Sprinkle a little salt over it, and add it to the salad. Top everything off with a little extra ramson (wild garlic) oil.
Ingredients
- 100 g Cured elk from Vilteksperten
- 150 g Salad
- 2 ss Olive oil/ramson oil
- 2 ss Røros sour cream
- 2 ss Cloudberries
- 4 ss Pearl barley
- 1 dl Oil for deep frying
