Sliced reindeer

Reindeer and sweetcorn rice wraps with lemon dill cream

A quick weeknight wrap: reindeer and sweetcorn cooked down with onion, creamy dill rice, and everything rolled into warm flatbread.

Instructions

Stir the cooked rice together with the sour cream, lemon juice and dill in a small saucepan, season with salt and pepper and keep it warm.
Melt a tablespoon of butter in a skillet over medium heat and soften the onion for about 5 minutes. Add the reindeer, cayenne and sweetcorn and cook 5–7 minutes, stirring now and then, until the meat is lightly browned and everything is hot through. Season well.
Lay the flatbreads out and spoon a line of the reindeer and corn mixture down the middle of each, then add a few greens on top.
Spoon the creamy dill rice over the filling, fold the sides in and roll up from the bottom so the wrap holds together. Keep going until everything is used up, and eat them warm.

Tips

A quick soak in soy sauce and a pinch of smoked paprika before cooking gives the reindeer more depth.
For a crisper wrap, brush the outside with melted butter and give it a minute in a dry pan.

Sliced reindeer

Flatbreads rolled around halloumi and cold-smoked reindeer, chilled so they hold their shape, then baked until the cheese melts and the edges crisp.

Sliced reindeer

Breadcrumbed reindeer cutlets fried until crisp, stacked on toasted flatbread with halloumi and smothered in a peppery mushroom cream sauce.

Sliced reindeer

A whole baguette toasted with smoked cheese, piled with quickly seared Juhlakäristys and caramelised red onion, then cut into pieces at the table.