Salted, Dried and Smoked Lamb Ribs with Colorful Vegetable Dips

Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradition is still alive. Smoked lamb ribs are a very traditional dish in Norway. However, I put an untraditional spin on it in Evanger, where I used salty ribs with sweet dips as a snack or appetizer. You can use any other salted and smoked meat instead of the lamb ribs.

INGREDIENTS:

2 lbs. (900 g) dried, smoked and salted lamb ribs

3 tbs. vegetable oil

1 boiled carrot

1 raw carrot, finely grated

2 tbs. crème fraiche

¼ cup (60 g) almonds, scalded and peeled

8 caraway seeds

½ cup peas, boiled

3 tbs. cream

2 tsp. apple cider vinegar

1 tsp. fresh ginger, finely chopped

2 tsp. chervil, finely chopped

1 beet, boiled, peeled and chopped

2 tbs. sour cream

2 tbs. chives, finely chopped

PREPARATION:

• Boil the lamb ribs for 1 ½ hours in order to remove some of the salt. Drain the water.

• Cut the ribs into thin strips. Try not to include too much fat. Fry the strips in oil over a high heat for 3 minutes. Place the strips on a kitchen towel or kitchen roll in order to remove some of the excess fat.

• Place the boiled carrots, creme fraiche, almonds and caraway seeds into a beaker and blend together using a hand blender until you obtain a fine, even consistency. Finish by folding in the grated carrots.

• Place the cooked peas, cream, apple cider vinegar, fresh ginger and chervil into a beaker and blend together using a hand blender until you obtain a fine, even consistency.

• Place the boiled beet cubes, sour cream and chives into a beaker and blend together using a hand blender until you obtain a fine, even consistency.