Ræst lundi (fermented puffin)

Instructions

1. Pluck the puffins, clean them carefully and rinse them with cold water.
2. Rub each bird with half the coarse salt, then place them in a non-metallic container and cover them with the rest of the salt.
3. Let them rest for 24 hours in a cool place so they lose some of their moisture.
4. Rinse the birds quickly, then hang them by their feet in a cool, dry, well-ventilated place for 2 to 3 months.
5. Keep an eye on the smell and colour: the flesh should darken and firm up, with a powerful aroma of aged cheese.
6. When serving, detach the flesh, brush it with melted fat and serve with buttered boiled potatoes.