Sliced reindeer

Cold-smoked reindeer and halloumi flatbread rolls

Flatbreads rolled around halloumi and cold-smoked reindeer, chilled so they hold their shape, then baked until the cheese melts and the edges crisp.

Instructions

Lay the flatbreads flat on a baking sheet and brush them all over with butter or mayonnaise, which helps them brown as well as taste better.
Cover each one with a layer of halloumi, then an even layer of the cold-smoked reindeer, spreading everything out to the edges.
Roll each flatbread up tightly around the filling, wrap the rolls in foil or parchment and chill them at least 30 minutes so they keep their shape in the oven.
Heat the oven to 180°C (350°F), set the chilled rolls on a baking sheet and bake 12–15 minutes, until the halloumi has melted and gone golden and the edges of the bread are crisp.

Tips

Brush the outside with melted butter and a pinch of smoked paprika before baking for more colour and flavour.
A blend of fresh mozzarella and Gruyère in place of halloumi makes them richer.

Sliced reindeer

Breadcrumbed reindeer cutlets fried until crisp, stacked on toasted flatbread with halloumi and smothered in a peppery mushroom cream sauce.

Sliced reindeer

A whole baguette toasted with smoked cheese, piled with quickly seared Juhlakäristys and caramelised red onion, then cut into pieces at the table.

Sliced reindeer

A sharp, mustardy mix of chopped cold-smoked reindeer and halloumi spread onto flatbread and baked until the cheese on top turns golden.