On the weekend of the 13. and 14. December Icelandic Lamb has been at the Matarmarkaður – The Artisan Food Fayre, in the Harpa in Reykjavik. This year we did some showcooking. And this is one of our recipes:
Ingredients
- Horseradish Sauce
- 200 gr sour cream 18%
- 10 gr lemon juice
- 10 gr. horseradish finely grated
- salt
- Herb oil
- 50 gr fresh herbs
- 75 gr flavorless vegetable oil
- Arrange on plates
- Smoked ham on the bone, well smoked and hung
- Horseradish sauce
- Herb oil
- Fresh horseradish
Instructions
Horseradish Sauce
Mix together in a bowl and season with a little salt. Remember that there is quite a bit of salt in the ham!
Herb oil
Mix together in a food processor on high for about 10 minutes or until the oil is hot. Strain the oil through a fine sieve before placing it in a sealed container and storing in the refrigerator.
Arrange on plates
Choose a bone-in hangikjöt that is well-smoked and smoked, sometimes called double-smoked, which is at best a misnomer since such a leg is usually smoked for several days. Slice the raw leg as thinly as you can. Arrange on plates, and add a drizzle of horseradish sauce and herb oil to the plate and finally grate fresh horseradish over it and serve.
Good preparation
Hangikjötcarpaccio can be prepared well in advance, the sauce and oil will keep in the refrigerator for at least a week. The hangikjöt can also be cut in advance and placed on baking paper, one layer at a time with paper between the layers. Finally, the leaves and hangikjöt are rolled up and wrapped very carefully in plastic wrap so that it is airtight and stored in the refrigerator for 1-2 days. With this preparation, it takes just a few minutes to plate the dish for the party table.
Also ideal for a party buffet, then place the dish on larger plates or dishes.