Spices

Trønderrein hiking spices packaged in a recycled plastic box. These spice blends make it easy for you to make your meals on the go and at home even better.

 MEAT SEASONING WITHOUT SALT
 Weight 40 g
 Shelf life 2 years.
 Contains: Rosemary, green pepper, ground juniper berries, ground fennel, garlic, black pepper and thyme.

 Goes well with: Reindeer meat, elk, roe deer, venison, grouse, forest birds and whale meat.

 Can also be used in marinades, sauces, venison seasoning, spices in elk rolls, venison stew, venison minced meat, venison patties, venison meatballs, fin steak and bidos, etc.

 Tips for use:
 Ground meat: Use, for example, elk fillet. Make a mixture of spices, salt, sugar and aquavit.
 Rub the spice mixture well into the fillet. Turn once a day. Store in a dark and cool place. Cover. Store for at least 6-8 days. Cut into thin slices on an angle. Serve with flatbread, cranberries and potato salad.

 Partridge breast and wild game: Season the partridge breasts 2-3 hours before roasting. Roast in a hot pan. Prepare to serve. Suggested accompaniments: Port wine sauce, cranberries and roasted chanterelles.

 Venison leg for hot smoking: Marinate and salt the venison leg with the spices, salt and sugar. Preferably also with cranberry syrup. Dry, cold smoke, dry, vacuum pack and sou vid. Then you have a lovely hot smoked venison leg.

 FISH SEASONING WITHOUT SALT
 Weight 40 g
 Durable 2 years
 Contains: Thyme, dill, chives, onion, lemon zest, black pepper and celery

 Suitable for: Trout, char, cod, saithe, sea trout and salmon.

 Other uses include oven-baked fish in a mold, fish parcels with vegetables, butter and a little salt by the fire, fish cakes, fish pudding, fish gratin, omelette, fish stew, fish and pasta, fish and rice dishes, sauces, soups, sour cream dressing and dressings. Can also be used for many other things, of course.

 The spice cannot withstand high heat in a pan, oven or grill.

 If you want to make the spice more exotic, you can make your own spice blend from our mix. Here you can use, for example, chili, ginger, cumin, crushed paprika, smoked paprika, etc. Remember that for every extra element you use, there will be an extra flavor. Not always as successful in terms of the end result. But you can try your hand.

 Tips for use :
 Marinade: Suggestion is to use light beer, e.g. wheat beer or dry white wine. Squeeze juice from lime and a little sugar and spices. Let this mixture stand for a while before putting the fish in the marinade. Some fish need longer. Bream and catfish need 1 hour. Halibut, salmon, trout, char and redfish about 12 hours. Saithe, cod, ling, tusk and ling about 4 hours.

 Remove from marinade and place on a wire rack. Now it's up to you what you want to do next: Fry in a pan, bake in the oven, sous vide, in a pot or on the grill. The best way to retain the flavor is to bake in the oven or over low heat in a frying pan. Side dishes: Boiled potatoes, Fløtestuet potatoes, rösti potatoes, cold potato salad made with oil and spices, raw cheese, salad