Nordic Sun Fruit Leather (Noma-Inspired)

Pass the sea buckthorn puree through a fine-mesh sieve or a chinois into a clean bowl. Use the back of a spoon or a spatula to press down firmly, extracting as much liquid and pulp as possible while discarding the seeds and skins. This step is crucial for a smooth leather.

Stir in 1/4 cup of granulated sugar and the optional pinch of salt into the strained puree. Taste the mixture. Sea buckthorn is very tart, so adjust sugar to your preference, adding more a tablespoon at a time if desired. You want it tart, but pleasantly so.

Preheat your oven to its lowest possible setting, typically around 150-170°F (65-75°C). Line a large baking sheet (approximately 13x18 inches or 33x46 cm) with a silicone baking mat or parchment paper.

Pour the sea buckthorn puree onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the puree evenly into a thin layer, aiming for about 1/8 inch (3mm) thickness. Try to make it as uniform as possible for even drying.

Place the baking sheet in the preheated oven. Prop the oven door open slightly with a wooden spoon or a heat-proof utensil to allow moisture to escape. If you have a food dehydrator, follow the manufacturer's instructions for fruit leather, typically around 135°F (57°C).

Dehydrate for 6-8 hours, or until the leather is no longer tacky to the touch and peels off the mat or parchment paper easily. It should be pliable and leathery, not brittle. Drying time will vary depending on your oven/dehydrator and the thickness of the layer.

Once fully dehydrated, remove the sheet from the oven and let it cool completely on a wire rack. This helps prevent condensation and makes it easier to cut.

Carefully peel the sea buckthorn leather off the silicone mat or parchment paper. Place it on a piece of fresh parchment paper and, using kitchen shears or a sharp knife, cut it into desired shapes (strips, squares, or small rectangles).

Store the sea buckthorn leather in an airtight container at room temperature for up to 2-3 weeks, or in the refrigerator for longer freshness.