Chef Tareq Taylor explores a Nordic region, searching out fantastic ingredients, meeting extraordinary people, and preparing his own versions of delicious recipes along the way.


  • For the salad

  • 1 reindeer heart

  • 2 large carrots, approx. 200 g, peeled

  • ½ swede, approx.100g, peeled

  • 100 ml blueberries or crowberries

  • ½ red onion

  • 2 tbsp rapeseed oil

  • For the dressing

  • ½ swede, approx. 100g, peeled and chopped

  • 100 ml cloudberries

  • 100 ml apple cider vinegar

  • 1 tbsp honey

  • 1 tsp Angelica seed

  • ½ red onion, chopped

  • 3 tbsp rapeseed oil

  • Mustard


  • 1.

    Clean and fry the heart until it’s medium rare in rapeseed oil. Season, to taste, with salt and set aside rest for a few minutes. Cut the heart in thin slices.

  • 2.

    Use a slice mandoline and slice the carrots, the swede and the onion very thin.

  • 3.

    Prepare the dressing. In a pan, add the Angelica seeds, the onion, the swede with the oil. Cook until tender.

  • 4.

    Add vinegar, honey and the cloudberries.

  • 5.

    In a bowl, combine the sliced vegetables and the dressing.

  • 6.

    Serve with the reindeer heart and blueberries or crowberries.

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