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
order.
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
like!)