Salt-cured lamb fillet
You need
- 300 glamb fillet
- 20 gKyrö Forest Salt
- A pinch of sugar
Method
- Trim the membrane from the lamb fillet. Rub the salt and sugar well into the meat. Wrap the seasoned fillet tightly in cling film and leave to cure in the fridge overnight.
- Unwrap it over a kitchen towel and pat the excess liquid from the fillet into the towel. Wrap the fillet again in fresh cling film. Put the parcel in an airtight freezer box or wrap it in foil, then freeze for 3–4 hours.
- Take the half-frozen meat out of the freezer and slice it thinly with a sharp knife.
Fermented garlic mayonnaise
You need
- 1egg
- 2 tbspwhite wine vinegar
- 1 tbspDijon mustard
- 1 tspsalt
- 2cloves of fermented garlic*
- 3.5 dlrapeseed oil
Method
- Put the ingredients in this order into a tall, narrow container. Place a stick blender at the bottom of the container. Run the blender steadily at the bottom for a few seconds, then move it up and down for about 15 seconds to form an emulsion. Check the taste and leave to rest in the fridge.
*Fermented garlic
You need
- At least 3 whole bulbs of garlic
- 2 dlwater
- ½ tspnon-iodised salt
Method
- Peel the garlic. Stir the water and salt until the salt has dissolved. Pour the brine over the garlic. Fill the jar so that the garlic stays under the water and out of contact with air. Use a big enough jar and leave a few centimetres of space for fermentation. Let the jar stand at room temperature for about 10 days. Open the lid slightly once a day for the first three days to release the pressure. Keep in the fridge.
Salt-Cured Lamb Fillet
Salt-cured lamb fillet
300 g lamb fillet
20 g Kyrö Forest Salt
A pinch of sugar
Method
Trim the membrane from the lamb fillet. Rub the salt and sugar well into the meat. Wrap the seasoned fillet tightly in cling film and leave to cure in the fridge overnight.
Unwrap it over a kitchen towel and pat the excess liquid from the fillet into the towel. Wrap the fillet again in fresh cling film. Put the parcel in an airtight freezer box or wrap it in foil, then freeze for 3–4 hours.
Take the half-frozen meat out of the freezer and slice it thinly with a sharp knife.
Fermented garlic mayonnaise
1 egg
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp salt
2 cloves of fermented garlic*
3.5 dl rapeseed oil
Method
Put the ingredients in this order into a tall, narrow container. Place a stick blender at the bottom of the container. Run the blender steadily at the bottom for a few seconds, then move it up and down for about 15 seconds to form an emulsion. Check the taste and leave to rest in the fridge.
*Fermented garlic
At least 3 whole bulbs of garlic
2 dl water
½ tsp non-iodised salt
Method
Peel the garlic. Stir the water and salt until the salt has dissolved. Pour the brine over the garlic. Fill the jar so that the garlic stays under the water and out of contact with air. Use a big enough jar and leave a few centimetres of space for fermentation. Let the jar stand at room temperature for about 10 days. Open the lid slightly once a day for the first three days to release the pressure. Keep in the fridge.