I came accross sassermaet during our honeymoon on the Shetlands at a local pub we had stopped in for lunch. It was formed in square patties and fried, then served in a mini baguette as a sandwich with coleslaw. The texture is similar to a beef burger but dencer, and flavoured with spices. I didn't get a chanve to eat it again there but did end up buying a book called Shetland Food and Cooking by Marian Armitage to take back with me that contained a recipe. Thule Ventus' website (https://thuleventus.co.uk/products/sassermaet) also sells and deliver sassermaet to mainland UK.
Ingredients:
500g sassermaet
1 onion, diced small
1 egg
3 large tomatos, thinly sliced
700g potatos, peeled, chopped and boiled
25g butter
2-3 tbsp milk
1 tsp mustard
Salt and pepper, to taste
200g cheese, grated
Method:
Pre heat the oven at 180 degrees C. Get a roasting tin ready.
Chop the sassermaet into even sized, small chunks and fry until starting to turn golden on all sides. No need for oil as there is plenty in the meat. Add the onion and keep frying until sof. Turn off the heat and allow to cool. Add the egg and mix well. Put everything in the baking tin. Spread an even layer of tomatos on top and set aside.
Mash your boiled potatos, adding the butter and mixing until it melts. Add the milk to loosed a little and make the mash smooth. Add the mustard, 100g of the cheese and season with salt and pepper, mixing everything well together.
Top the meat mixture with the mash, spreading everything smoothly over the tomaotes. Top with the left over cheese. Bake for 20- 30 minutes until the cheese has melted and is bubbling.
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