Cold-smoked reindeer
Cold-smoked reindeer tartare with heirloom tomato
Finely diced cold-smoked reindeer striploin dressed with caper brine, soy and mustard, layered with sweet heirloom tomato and torn mozzarella.
Instructions
Put the diced reindeer striploin and tomato in a medium bowl with the caper brine, soy sauce, olive oil, mustard, thyme, salt and pepper.
Fold it together gently, just until everything is mixed, then taste and adjust. Let it sit at room temperature for 15 minutes so the flavours settle into the meat.
For a neat plate, use a ring mould: a layer of the dressed reindeer first, then the mozzarella.
Build a second layer if the mould is deep enough, or simply spoon the mixture onto chilled plates and let it look relaxed.
Finish with thyme leaves and a good pinch of flaky salt.
Serve at once, with toasted pita or baguette slices for scooping.
Tips
- You can let the mixture marinate in the fridge for up to 2 hours, but bring it back towards room temperature before serving; the texture is much better.
- If the caper brine is too sharp for you, use a splash of balsamic instead.
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