Rømmegrøt:

Method:

Place sour cream in pot and heat slowly until steaming. Slowly add flour and gradually cook out similar to a roux. When fat starts separating, pour off.

Continue cooking roux and pressing with maurice to release more fat, and keep taking fat off.

As soon as the flour is cooked out and as much fat has come out of the rømme, slowly add milk, similar to béchamel sauce.

When all milk is in, take off heat and season with salt and vinegar.

Funnel into large bottles and store in plate warmer for service.

For service:

Warm brown butter. Season with plum vinegar.

Fill bowl partially with rømmegrot.

Cover with reindeer heart, making sure it is evenly covered, not patchy.

Send out butter + vinegar in saucier to table with rømmegrot.

Spoon one service spoon of butter into middle.

Dried Reindeer Heart:

Method:

Bring 1ltr of the water to a simmer then dissolve in the salt. Added the rest of the water cold to cool the brine. Cover the hearts and leave for 12 hours.

Remove from brine a wash well. Dry with a towel and leave to further dry uncovered for 1 hour in the fridge. Smoke 3 times with the smoking gun.

Place on to trays with a non-stick mat. Dehydrate at 60 ° for 36 - 48 hours depending on size.

Once cool, grate with a microplane and then pass through a perforated tray. Store in a box at room temperature for service.