Jakob's moose tartare with Jerusalem artichoke, liquorice mayo and lingonberries
By Jakob Broman
Where does it come from?
In Sweden, moose is traditionally served as a steak or minced in a burger. This is a take on the classic steak tartare and celebrates the tender and lean moose fillet. It is accompanied by some of the most Swedish ingredients you can find: lingonberries, liquorice and girolle mushrooms.
Ingredients (serves 4 as a starter)
400 g fillet of moose (if you can’t find moose, venison or beef would work nicely)
2-3 jerusalem artichokes
200 g girolle mushrooms (or chanterelles)
1 tbsp butter
2 tbsp mayonnaise
1 tbsp liquorice syrup or melted liquorice candy
Handful of lingonberries (or redcurrants)
100 ml single cream
1 tsp grated horseradish
Squeeze of lemon juice
Salt and pepper
How to make it?
Dice the moose fillet into small cubes. Season with salt and pepper and let rest in the fridge while you prepare the rest.
Mix the cream with the grated horseradish and a squeeze of lemon juice. Let steep while preparing the rest.
Wash and slice the Jerusalem artichokes thinly. Deep fry in oil at 180°C for 2-3 minutes until they are crisp. Let dry on some kitchen cloth.
Mix the mayonnaise with the liquorice syrup. Set aside until plating.
Divide the girolles in half. Fry in butter at medium-high heat until they are cooked and slightly browned. Season with salt, chop up some thyme leaves and stir into the girolles. Keep warm.
Divide the diced moose among four plates. Spread some girolles around and on top. Add dollops of the liquorice mayo and spread some lingonberries on top. Cover with the Jerusalem artichoke crisps and pour a quarter of the horseradish cream on each plate. Garnish with a few watercress leaves.