Gurpi are cold-smoked raindeer mince bundles packed in fat from the reindeer stomach. Gurpi can be grilled on a skewer over an open fire or fried in butter or reindeer fat. It can also be dried slowly in cool spring air. The word Gurpi is from the language of North Sápmi and is pronounced: gorpi.
Fry the red onion, without burning it.
Add the wine and tomato puree and let it reduce until the sauce thickens.
Add the broth and reduce further until your desired level of thickness.
Strain the sauce and then add a spoonful of butter. Season to taste with salt and black pepper.
Almond potato mash
(Almond potato – mandelpotatis - is a type of potato typical in Sápmi and Northern Sweden.)
Peel and boil the potatoes until soft, then strain them. Put the potatoes back on the heat to steam off any remaining water.
Bring the cream to a boil with the white peppercorns and the bay leaf.
Mash the potatoes. Add butter and grated cheese to taste.
Strain the cream, mix it with the potatoes until you reach your prefered consistency. Season to taste with salt.
Gurpi with chanterelles
Cut the Gurpi into slices about 1 cm thick and fry in butter for a minute on each side. They should be slightly pink inside when cooked.
Clean and salt the chanterelles then fry them in butter until all the moisture in the chanterelles has disappeared and they have softened.
Let the chanterelles dry off on kitchen paper then chop them roughly.
Finely chop the parsley then mix it with the chanterelles as a decoration.