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Nordic Reindeer & Wild Mushroom Vol-au-Vents
Course: AperitivesCuisine: InternationalDifficulty: EasyServings
6
servingsCalories
140
kcalIngredients
Pokka Reindeer Cold Smoked Ground – 100g
1 tbsp butter
1 small shallot, finely chopped
100 g wild mushrooms (chanterelle or shiitake), finely chopped
100 ml crème fraîche
1 tsp Dijon mustard
2 tsp fresh thyme leaves
12 ready-made vol-au-vent shells
Salt and black pepper to taste
Baby spinach or mint leaves, for garnish
Directions
- Prepare the filling:
In a skillet over medium heat, melt the butter. Add the chopped shallot and cook gently for 2 minutes until translucent. - Cook the mushrooms:
Add the mushrooms and thyme. Sauté for 4–5 minutes until the mushrooms have softened and released their moisture. - Add reindeer & cream:
Stir in the sliced cold-smoked reindeer meat and cook for 1–2 minutes just to warm through. Add the crème fraîche and Dijon mustard, stir well, and let it thicken slightly. Season with salt and freshly ground black pepper. Remove from heat and let cool for 5 minutes. - Assemble the tartlets:
Spoon the filling into the vol-au-vent shells. If serving warm, bake in a preheated oven at 180°C (350°F) for 8–10 minutes. For a chilled starter, serve as-is. - Garnish & serve:
Top each vol-au-vent with a fresh sorrel or spinach leaf. Serve immediately.
Nutritional Information (per 100 g)
- – Calories: 215 kcal
– Total Fat: 14.2 g
– Saturated Fat: 6.1 g
– Carbohydrates: 8.4 g
– Sugars: 1.2 g
– Protein: 12.3 g
– Fiber: 0.9 g
– Sodium: 390 mg
– Key Vitamins: B12, D, E
