Cold-smoked reindeer
Salt-cured reindeer topside
Topside buried in coarse salt overnight, rinsed and sliced thin. Serve it on a board with warm flatbread, mozzarella and a spoonful of blueberry jam.
Instructions
Mix the coarse salt with the olive oil in a shallow dish.
Set the topside on the salt and turn it so every surface is coated. Cover the dish and refrigerate 12 to 24 hours; the salt draws out moisture and concentrates the flavour. Rinse off the loose crystals and pat the meat dry with paper towels.
Slice the cured topside as thinly as you can.
Lay the slices out on a serving board. Warm the pitas briefly in a dry skillet, then arrange them around the meat with the mozzarella so the board looks balanced.
Spoon the blueberry jam onto the board next to the meat.
Trickle a little more olive oil over everything, scatter the dill and serve it as part of a bigger spread.
Tips
- Give it the full 24 hours if you can. The longer the cure, the deeper the flavour.
- As a main, toast the flatbreads, lay on the mozzarella and a few slices of reindeer, and eat them open-faced.
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