(On this episode filmed in Bella Coola, we used smoked seal ribs but at home you can use any dark, rich red meat such as beaver or even lamb)
- 2 seal loin cutlets
- Oil or animal fat for searing
- 3 T smoked Butter (optional)
- Pinch of kosher or coarse salt
- Wood chips for smoking
(Option: use mortar & pestle)
- Coriander, chia seeds, white peppercorns, smoked garlic salt, maple sugar
- 1 handful of fresh spruce tips.
- 1 T kosher salt
- 1 tsp dried juniper berries
- 1 handful dried sage leaves
- 1 handful crushed sunflower seeds
- Fiddleheads OR morel mushrooms sauteed in garlic butter. You can also serve with an aoli to balance out the dry dip.
- Heat skillet over high heat, adding oil when pan is hot to the touch.
- Place the neatly trimmed loins into the middle of the pan searing 2 mins on each side to ensure even cooking. Do not overcook. The goal is to sear the outside of each loin while the insides are still pink.
- Let rest for 4 minutes then cut diagonally into thin strips and divide placing 5 strips on each plate along with dry dip with aioli, mushrooms or foraged greens of your choice.
- Drizzle about a teaspoon of the smoked butter over each of the loin strips before serving.
- For the smoked butter simply place a dish of butter in the smoker with any wood chips of your choice and smoke for 30 mins.
- For the dry dip, grind ingredients coarsely then mix and place in a little pile on the plate next to the loins like a pile of earth. Hopefully it won’t taste like dirt but if it does, know that it’s good for you. Make any adjustments you like.