Inuit-style Arctic Salad

Ingredients

Inuit-style Arctic Salad differs from the original Bulgarian dish "Ezik v maslo" in terms of ingredients and flavor profiles. While the original dish is made with ingredients commonly found in Bulgarian cuisine, this adaptation incorporates Arctic ingredients such as Arctic char, sea buckthorn berries, kelp, and wild herbs. The flavors of the salad are also influenced by the Inuit culture, with a focus on fresh and natural flavors that are characteristic of the Arctic region. We alse have the original recipe for Ezik v maslo, so you can check it out.

• 200g (7oz) Arctic char fillets, thinly sliced 200g (7oz) Arctic char fillets, thinly sliced
• 1 cup sea buckthorn berries 1 cup sea buckthorn berries
• 1 cup kelp, thinly sliced 1 cup kelp, thinly sliced
• 1 cup mixed wild herbs (such as Arctic sorrel, Labrador tea, and Arctic thyme) 1 cup mixed wild herbs (such as Arctic sorrel, Labrador tea, and Arctic thyme)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced Arctic char, sea buckthorn berries, kelp, and mixed wild herbs.
2. 2.
   Drizzle the olive oil and lemon juice over the salad.
3. 3.
   Season with salt and pepper to taste.
4. 4.
   Gently toss the ingredients until well combined.
5. 5.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy the refreshing flavors of the Inuit-style Arctic Salad.

Treat your ingredients with care...

• Arctic char — Ensure that the fillets are thinly sliced to achieve a delicate texture in the salad.
• Sea buckthorn berries — Gently rinse the berries before adding them to the salad to remove any debris.
• Kelp — If using dried kelp, rehydrate it in water before slicing and adding to the salad.
• Mixed wild herbs — Harvest the herbs fresh from the Arctic region for the best flavor. If unavailable, substitute with other locally sourced wild herbs.

Tips & Tricks

• For added crunch, sprinkle some toasted Arctic seaweed flakes on top of the salad.
• Adjust the amount of lemon juice according to your taste preference for acidity.
• If sea buckthorn berries are not available, you can substitute them with lingonberries or cranberries.
• Experiment with different combinations of wild herbs to create your own unique flavor profile.
• Serve the salad as a refreshing side dish to grilled Arctic fish or reindeer meat.

Serving advice

Serve the Inuit-style Arctic Salad chilled as a refreshing appetizer or side dish. It pairs well with traditional Inuit dishes such as smoked Arctic fish or reindeer meat.

Presentation advice

Present the salad in a shallow dish or on individual plates, allowing the vibrant colors of the ingredients to shine through. Garnish with a sprig of fresh Arctic thyme or a sprinkle of Arctic seaweed flakes for an extra touch of elegance.