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  • Salted, dried and smoked lamb ribs with colorful vegetable dips
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    Salted, dried and smoked lamb ribs with colorful vegetable dips

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    Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradition is still alive. Smoked lamb ribs are a very traditional dish in Norway. However, I put an untraditional spin on it in Evanger, where I used salty ribs with sweet dips as a snack or appetizer. You can use any other salted and smoked meat instead of the lamb ribs.

    PREPARATION:

    • 1

      Boil the lamb ribs for 1½ hours in order to remove some of the salt. Drain the water.

    • 2

      Cut the ribs into thin strips. Try not to include too much fat. Fry the strips in oil over a high heat for 3 minutes. Place the strips on a kitchen towel or kitchen roll in order to remove some of the excess fat.

    • 3

      Place the boiled carrots, crème fraiche, almonds and caraway seeds into a beaker and blend together using a hand blender until you obtain a fine, even consistency. Finish by folding in the grated carrots.

    • 4

      Place the cooked peas, cream, apple cider vinegar, fresh ginger and chervil into a beaker and blend together using a hand blender until you obtain a fine, even consistency.

    • 5

      Place the boiled beet cubes, sour cream and chives into a beaker and blend together using a hand blender until you obtain a fine, even consistency.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse and tagged , . Bookmark the permalink.
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  • Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradition is still alive. Smoked lamb ribs are a very traditional dish in Norway. However, I put an untraditional spin on it in Evanger, where I used salty ribs with sweet dips as a snack or appetizer. You can use any other salted and smoked meat instead of the lamb ribs.

    PREPARATION:

    • 1

      Boil the lamb ribs for 1½ hours in order to remove some of the salt. Drain the water.

    • 2

      Cut the ribs into thin strips. Try not to include too much fat. Fry the strips in oil over a high heat for 3 minutes. Place the strips on a kitchen towel or kitchen roll in order to remove some of the excess fat.

    • 3

      Place the boiled carrots, crème fraiche, almonds and caraway seeds into a beaker and blend together using a hand blender until you obtain a fine, even consistency. Finish by folding in the grated carrots.

    • 4

      Place the cooked peas, cream, apple cider vinegar, fresh ginger and chervil into a beaker and blend together using a hand blender until you obtain a fine, even consistency.

    • 5

      Place the boiled beet cubes, sour cream and chives into a beaker and blend together using a hand blender until you obtain a fine, even consistency.

    Print Friendly
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