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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.
