Into the wild

This dish was created for the pop up NordenBerlin. It turned out to be my favorite one. The combination of spruce, mushrooms, cured beef and lingonberries is amazing.



Cured beef, spruce mayonnaise, pickled mushrooms, roasted onions and lingonberries

Cured beef

  • 200 g roast beef
  • 2 tbsp sugar
  • 2 tbsp salt
  • 10 crushed juniper berries
  • 2 tbsp spruce needle finely chopped

Mix all ingredients and put in the fridge for 48 h.

Spruce mayonnaise

  • 0.2 L spruce needles
  • 0.5 L milk
  • 2 g agar agar
  • 3 peppercorns
  • 0.1 L mayonnaise

Heat the milk, pepper and the spruce needles. Let it simmer for 15 minutes. Put cold for 12 h. Remove the needles, heat and add agar agar. Cool down and mix with mayonnaise. Season with salt.

Pickled mushrooms

  • 100 g horns of plenty
  • 100 g shiitake
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 4 tbsp water
  • salt and pepper

Make a marinade out of everything but the mushrooms. Stir until salt and sugar until it dissolves. Add mushrooms and let them marinate for 2 hours.

Serving: Cut the beef in thin slices and arrange with mushrooms and spruce mayonnaise. Add lingonberries tossed in sugar and roasted onions.

Music: prepared while listened to tallest man on earth