Crispy reindeer moss with cured blood sausage and pumpkin gel

Description

This dish is a Nordic-inspired creation that combines contrasting textures and flavors. The crispy reindeer moss provides an earthy, delicate crunch, while the dried blood sausage adds richness and umami depth. The smooth pumpkin gel complements the dish with its subtle sweetness, bringing balance to the bold savory elements.

Recipe

Instructions:
For the Crispy Reindeer Moss:
Heat vegetable oil in a deep pan to about 170°C.
Fry the dried reindeer moss in batches for about 20-30 seconds, until crispy. Remove and drain on paper towels. Season lightly with salt.
For the Dried Blood Sausage:
Grate the dried blood sausage into fine crumbs or very thin slices. Set aside for plating.
For the Pumpkin Gel:
In a saucepan, combine the pumpkin puree and water, then bring to a simmer.
Whisk in the agar-agar and cook for about 1-2 minutes until dissolved.
Pour the mixture into a shallow container and refrigerate until set (about 1 hour).
Once set, blend the gel until smooth to create a gel-like texture. Adjust seasoning with salt if necessary.
To Assemble:
Place a small portion of the crispy reindeer moss on each plate.
Sprinkle or add the grated blood sausage around the moss.
Pipe or spoon small dots of the pumpkin gel around the dish for a vibrant finish.