Hay Smoked Arctic Char and Celery Root Purée with Wood Sorrel Ash and Pickled Pearl Onions

Serves 12
For the Pickled Pearl Onions

1¼ pounds pearl onions
3 tablespoons sugar
8 cloves
1 teaspoon yellow mustard seeds
Eight ½-wide strips of lemon zest
1¼ cups white vinegar
1¼ cups water
2 teaspoons kosher salt
For the Wood Sorrel Ash

2 ounces wood sorrel
For the Celery Root Purée

1 medium celery root, peeled and cut into bite-size pieces
1 large onion, peeled and quartered
2 garlic [...]

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Icelandic Herb & Moss Salad with Buttermilk Dressing

Serves 12
For the dressing

2 cups buttermilk
1 teaspoon freshly squeezed lemon juice
1 garlic clove, peeled
1 sprig dill, finely chopped
¼ cup grapeseed oil
Salt and freshly ground black pepper to taste
For serving

A variety of Icelandic flowers, herbs and moss that could include purslane, wood sorrel, dill, Icelandic moss, violets, clover, chives, lovage, parsley, angelica, and chickweed.
For the dressing

In [...]

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Skyr Mousse with Crowberry Sauce and Sweet Rye Bread Dust

Serves 12
For the Skyr Mousse

1 vanilla bean pod
18 ounces plain skyr
3 ounces granulated sugar
2 ounces heavy cream
7 ounces heavy cream, whipped to soft peaks
3 sheets gelatin, soaked in warm water until pliable, excess water squeezed out
For the Crowberry Sauce

5 ounces fresh crowberries
2 ounces granulated sugar
¼ teaspoon freshly grated cinnamon
1 teaspoon freshly squeezed lemon juice
For the [...]

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