Can I substitute reindeer shavings?

Yes; thinly sliced venison, elk, or high-quality beef can replace reinskav. The key is searing over high heat for browning before adding other ingredients.

How thin should potetkaker be rolled?

Roll each ball to about 1–1.5 mm thick, similar to a tortilla. Thinner flatbreads cook faster and crisp better; too thick and they won't char properly.

What's the right oil temperature for parsnip chips?

Heat oil to 180°C (350°F). Fry in two batches to avoid overcrowding; chips should turn golden and crispy in 2–3 minutes. Drain on paper towels immediately.

Can I make this ahead?

Pickled red onions and lingonberry cream keep for days. Potetkaker are best warm but can be reheated in a dry pan. Fry parsnip chips just before serving for crispness.

Is Geitost essential?

Geitost adds distinctive sweet, nutty funk to the filling. If unavailable, a mix of sharp cheddar or Gruyère can work, though the flavour profile will shift away from authentic Norwegian.

Norwegian Reindeer Tacos in Potetkaker with Lingonberry Cream

Name: Norwegian Reindeer Tacos in Potetkaker with Lingonberry Cream
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 100 ml sugar (for pickled onions); 200 ml red wine vinegar; 300 ml water; 1 tbsp blackcurrant juice (optional, to boost colour); 200 g parsnips; oil for deep frying; 400 g reinskav (reindeer shavings); 1 kg assorted foraged mushrooms, or champignons; 1 large onion, thinly sliced; 1 small clove garlic, minced; 1 tsp ripe, dried juniper berries, crushed; 5 slices Norwegian Geitost (brown goat's cheese); 150 ml full fat sour cream (for filling); 1 tbsp light soy sauce; Salt to taste; 600 g starchy potatoes (for potetkaker); 50 ml sour cream (for potetkaker); 180 g flour; 5 g fine sea salt; 150 ml full fat sour cream, ideally Røros (for lingonberry cream); 3 tbsp lingonberries, fresh or frozen; 1 tsp sugar (for lingonberry cream); Beet leaves or lettuce (to serve); Finely chopped chives (to serve)

1

Make the pickled red onions: In a small saucepan, combine sugar, red wine vinegar, water, and blackcurrant juice if using. Bring to a simmer, stirring until sugar dissolves. Pour the pickling liquid over thinly sliced red onions in a lidded jar and let sit for at least 1 hour. These can be made well ahead of time and will keep for weeks.

2

Make the potetkaker: Bake the potatoes at 200°C until fluffy and soft. This removes excess moisture and reduces the amount of flour needed.

3

While still warm, peel the potatoes and mash until smooth. Let them steam off further to remove as much moisture as possible. Ideally pass through a fine sieve or use a ricer.

4

In a mixing bowl, combine the riced potatoes, sour cream, 2/3 of the flour, and salt. Mix to a cohesive dough without over-kneading. Add more flour as necessary until the dough is just right and easy to roll out.

5

Divide the dough into balls of about 40–45 g each. Dust the countertop with flour and roll each ball out into a thin, tortilla-like round, about 1–1.5 mm thick.

6

Heat a dry pan over medium-high heat. Cook each potetkake until it has golden-brown spots and a hint of char. Set aside covered with a towel to keep warm.

7

Make the reindeer filling: Heat a pan until very hot and sear the reindeer shavings until well browned. Set aside.

8

In the same pan, cook the mushrooms over high heat for strong browning. Reduce heat, add sliced onion and cook until completely soft, then add minced garlic and cook for 1–2 minutes.

9

Return the reindeer to the pan. Add crushed juniper berries, then the Geitost slices, stirring until melted. Stir in the sour cream and a splash of light soy sauce. Season with salt. Simmer until everything is hot and combined. Keep warm.

10

Make the parsnip chips: Peel the parsnips and slice chips-thin using a mandoline. Heat oil in a deep pan to 180°C (350°F). Fry parsnip slices in two batches until golden and crispy. Remove with a slotted spoon and drain on paper towels.

11

Make the lingonberry cream: In a bowl, combine sour cream, lingonberries, and sugar. Mash the berries slightly and stir together until a tangy, creamy mixture forms. Adjust sugar to taste.

12

To assemble: Spread a spoonful of lingonberry cream onto a potetkake, add some lettuce or beet leaves, then a hearty spoonful of the reindeer filling. Top with chopped chives, pickled red onions, and crisp parsnip chips. Serve warm with extra lingonberry cream on the side.