Arctic Char Tartare, Dirt Smoked Char, Kefir Sorbet & Pine Kombucha

Matt Campbell

Matt Campbell

21st February 2018
Matt Campbell

Arctic Char Tartare, Dirt Smoked Char, Kefir Sorbet & Pine Kombucha

I thought it would be a good opportunity to showcase utilising a waste product, particularly the interest around sustainability at the moment and also to highlight the fact we have so much of this source readily available in the Lake District, we literally have thousands of sheep! Also some healthy ingredients like Kombucha & Kefir that not many people from the Lakes are aware of yet.


  • For the Arctic char tartare
  • 1x 400g Char fillet
  • 5g smoked sea salt
  • 10g Pine shoots fermented in pine kombucha vinegar
  • Chive oil
  • 1/2 shallot
  • 1 large leaf of Iceberg Lettuce
  • For the dirt smoked Char crumb
  • 1 “dirt block” compressed sheep dung & hay. 40% dung, 60% hay.
  • 1 x 400g Char fillet
  • Smoked Olive Oil
  • Smoked Sea Salt
  • For the Kefir Sorbet
  • 350ml Kefir
  • 60g pro crema
  • 40g pine kombucha vinegar
  • 12g smoked salt


For the Arctic Char tartare
• Cure the char for 6 minutes with the smoked salt then rinse
• Dice the char, dice the pine shoots, shallot and combine with the chive oil. Season
with smoked salt and pine vinegar.
• Brine, dirt smoke then blowtorch the iceberg lettuce leaf then when tartare is ready
wrap in smoked leaf.
For the dirt smoking
• Skin the Char, dice, dress with smoked oil and heavily hot smoke with the dirt block for
8 minutes.
• Place smoked Char in an oven at 220 degrees for 6 minutes until crispy, golden and
completely dehydrated.
• Blend the Char to create a fine crumb, season with smoked salt, return to smoker and
allow to sit in residual smoke for a further 4 minutes to finish off.
For the Kefir Sorbet
• Combine all ingredients in a paco tin and blend until smooth. Check for seasoning and
acidity. This will vary depending on how potent your Kefir is. Freeze then churn to
To serve
• Finely chopped chives, wrap the tartare in the iceberg, place some extra on top along
with some of the pickled pine shoots. Rocher the sorbet, and finish with the
crispy Char crumb.
• Burn the dirt block once more and capture a little of the smoke in a bell jar to serve
alongside the dish. (Just so people know what burning sheep dung smells

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.