Reindeer Heart with Cloudberries

Reindeer Heart & Cloudberries


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

How to do it

  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.


This recipe was made as part of the Jokkmokk episode.