Smalahove

Ingredients

Heads

• 4salted and smoked half sheep’s heads, prepared and sold ready for cooking

To cook

• water, to steam
• 1 tspsalt

To serve

• mashed swede, kålrabistappe
• boiled potatoes
• melted butter

To drink

• akevitt
• beer

Equipment

• a large steamer or a pot with a rack

Directions

1. Stand the halves upright on a rack over simmering water, ear end up, or arrange them cut side down. Steaming rather than boiling keeps the meat from becoming waterlogged and washed out, and it is how it is traditionally done.
2. Cover and steam for about 3 hours. It is done when the meat pulls easily from the bone and the skin is soft and gelatinous.
3. Check the thickest part, at the cheek, rather than the thinner areas.
4. Serve each half head on a plate, whole, with mashed swede and boiled potatoes. The eating order is genuine custom rather than a dare, and locals are matter-of-fact about it.
5. Work through the cheek, which is the largest and best piece of meat, then the tongue and the jaw.
6. Use a knife and fork and take your time, since there is a good deal of picking to be done.
7. Serve mashed swede with plenty of butter and pepper alongside, which is the fixed accompaniment. Akevitt is drunk with it, and the caraway spirit genuinely helps with the richness.

Technique

• Voss is the centre of the tradition and holds a smalahove season each autumn.
• Similar sheep’s head dishes exist in Iceland as svið and across Scotland historically.
• The heads are sold ready-prepared and are not made from scratch at home.

Substitutions

• Icelandic svið, which is the closest equivalent.
• There is no substitute; it is the dish or it is not.

Variations

• Served with the swede mash mixed with potato.
• Icelandic svið, singed rather than smoked.
• Sviðasulta, the Icelandic pressed head cheese made from it.

History

A Christmas dish of Voss in western Norway from a time when no part of the animal was wasted; it is still served in Voss restaurants.

Frequently asked questions

What is Smalahove?

Smalahove is a main from Norway: salted, smoked sheep’s head steamed and eaten whole, ear and eye included. A Christmas dish of Voss in western Norway from a time when no part of the animal was wasted; it is still served in Voss restaurants.

How long does Smalahove take to make?

Smalahove takes 24 hr soaking of preparation and 3 hr of cooking. The recipe makes 4 servings. It is rated hard to make.

What can I substitute in Smalahove?

Yes, within limits. Icelandic svið, which is the closest equivalent. There is no substitute; it is the dish or it is not.

What is the most important thing to get right in Smalahove?

Stand the halves upright on a rack over simmering water, ear end up, or arrange them cut side down. Steaming rather than boiling keeps the meat from becoming waterlogged and washed out, and it is how it is traditionally done.