Cold-smoked reindeer
Cold-smoked reindeer in dill cream
Cold-smoked reindeer folded through sour cream with red onion, dill and lemon zest, chilled until it sets a little and topped with cranberry jam.
Instructions
Stir the sour cream together with the minced red onion, dill or chervil and lemon zest in a medium bowl.
Season generously with salt and pepper, then taste it and adjust. It should be sharp and fresh before the meat goes in.
Fold the sliced cold-smoked reindeer through the cream.
Go gently and don't overwork it; you want the slices to stay distinct and tender. Taste once more for balance.
Spoon the mixture into small serving cups or mini ramekins.
Cover and chill at least 2 hours so the flavours settle and the mixture firms up. Just before serving, add a spoonful of cranberry jam or blueberry compote on top and finish with dill sprigs or microgreens.
Tips
- Swapping half the sour cream for Greek yogurt keeps it lighter and a little tangier.
- If raw onion is too sharp for you, soak it in cold water for 15 minutes before mincing.
You might also like
Cold-smoked reindeer
Blue cheese and cold-smoked reindeer tart
A spelt-crust tart with cold-smoked reindeer, sweet peppers and pockets of blue cheese in a soft savoury custard.
Cold-smoked reindeer
Cheese fondue in a bread bowl with cold-smoked reindeer
A whole loaf hollowed out and filled with bubbling cheese, with cold-smoked reindeer crumble stirred through at the end. Made for sharing.
Cold-smoked reindeer
Cold-smoked reindeer and chive crisps
Ricotta whipped with minced cold-smoked reindeer, chives and lemon zest, spooned onto rice crackers with a slice of radish on top.