Cold-smoked reindeer
Layered cold-smoked reindeer and halloumi loaf
A chilled sandwich loaf built from flatbread and herbed cream cheese, finished with cold-smoked reindeer, halloumi and dots of berry jam.
Instructions
Beat the softened cream cheese with the mayonnaise or yogurt, Dijon, lemon juice, black pepper and chopped parsley until smooth and creamy.
Lay the four flatbreads out on a serving platter and spread a thin layer of the mixture over each, stacking them as you go and keeping some of the spread back for the top.
Cover the stack with cling film and refrigerate at least 4 hours, ideally overnight, so the flavours settle and the layers firm up enough to slice.
When you're ready to serve, spread the last of the mixture over the top, then drape over the cold-smoked reindeer slices and the halloumi rectangles. Dot berry jam across the surface and finish with dill and a few rings of red onion.
Tips
- A pinch of smoked paprika in the cream cheese gives the whole loaf more depth.
- For something tangier, swap half the cream cheese for sour cream.
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