Arctic Herbs

Arctic terrine

Heat the chopped pork fat in a pan over medium heat for about 5 minutes, until the fat is well warmed. Land the fat cool down to room temperature, and put it in a large blender or mixer

Combine the minced seal meat with the fat and stir. Blend it with the egg and spices for about 1 minute until you have a uniform paste.

Drain the marinade from the kidneys and heart and knead it together with the mince

Put the mass in a terrine form and bake in a water bath at 110 celcius for about 1 hour

Finely chop the garlic and shallots and put in a large container

Band in other ingredients in the same container – put the liver and hearts in the marinade and refrigerate for 2 hours