Smoked Atlantic puffin breast, a traditional Icelandic delicacy with dark, rich, gamey meat served thinly sliced.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: slate board
Garnishes: wild herbs, juniper berries
Accompaniments: rye bread, crowberry jam
Instructions
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1
Cure puffin breasts with salt, sugar, and crushed juniper berries for 12 hours in the refrigerator.
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2
Rinse off the cure and pat completely dry.
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3
Cold-smoke over birchwood chips for 4-6 hours.
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4
Alternatively, pan-sear fresh breasts: heat a skillet to high, sear 2 minutes per side for medium-rare.
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5
Slice thinly against the grain.
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6
Serve with wild Icelandic herbs and a drizzle of good oil.
Did You Know?
Puffin hunting in the Westman Islands uses a centuries-old technique with a háfur, a large net on a long pole used to catch puffins in flight.
Chef's Notes
Equipment Tips
- smoker
- sharp carving knife
- skillet
Garnishing
wild herbs, juniper berries
Accompaniments
rye bread, crowberry jam
The Story Behind Lundi
Puffin hunting sustained the communities of the Westman Islands for centuries. The birds were caught with traditional nets, smoked or salted, and stored for winter. While puffin populations have declined and hunting is now regulated, smoked puffin remains part of Icelandic cultural heritage and is served at traditional Þorrablót feasts.
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