Cold-smoked reindeer
Endive cups with reindeer and whipped goat cheese
Crisp endive leaves spread with goat cheese and blue cheese, topped with warm seared reindeer striploin. A two-bite starter that looks like more work than it is.
Instructions
Rinse the endive leaves and dry them thoroughly, separating them carefully so they stay crisp and whole. Brush the outside of each leaf lightly with olive oil, then beat the goat cheese and blue cheese together until soft and spread a thin layer inside each leaf.
Slice the reindeer striploin thinly and sear it fast in the butter over high heat, no more than a minute a side, seasoning with the flaky salt. Lay the warm slices into the cheese-lined leaves and finish with dill or microgreens. Serve while the meat is still warm against the cool cheese.
Tips
- A tablespoon of chopped cranberries beaten into the goat cheese adds colour and a sweet-sharp note.
- Let the reindeer sit out for 30 minutes before it hits the pan so it sears evenly.
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