Puffin and Lamb Tartar

Puffin and Lamb Tartar

Serves 4


  • 2 breasts of puffin, skinless
  • 2 leaves of ramson
  • 1-2 spring onions, depending on size
  • 2 tsp. capers
  • 1 tbsp. Dijon mustard
  • 1 tbsp. rapeseed oil
  • 1 tsp. white wine vinegar
  • Salt
  • To garnish, use thin slices of fermented Faroese lamb, cress and cress flowers

How to do it

  1. Chop the puffin very fine.
  2. Do the same with the ramson and the spring onions.
  3. Combine all ingredients in a bowl and season with salt to taste.
  4. Place on serving plates and garnish.


This recipe was made in the Faroe Islands episode.