Cold-smoked reindeer
Cold-smoked reindeer and halloumi pinwheels
Warm flatbread rolled around halloumi, basil, cold-smoked reindeer and cornichons, then cut into neat spirals.
Instructions
Warm the pitas first so they'll roll without cracking.
Heat them gently in a dry skillet or toaster until pliable, but don't let them crisp. Set them aside.
Now build them one at a time.
Lay a flatbread out and spread the halloumi strips across it in a thin, even layer. Add the basil leaves, then the cold-smoked reindeer and the cornichons, leaving about 2 cm clear at the far edge.
Roll it up tightly into a log and pin it with toothpicks so it stays compact, then cut it into pinwheels.
Arrange the pinwheels on a platter.
Trickle a little good olive oil over them and finish with flaky salt and freshly ground pepper. Serve now, or chill them briefly if you want them firmer.
Tips
- A small bowl of creamy dill yogurt alongside turns these into a proper starter.
- If the flatbreads are big, cut them into quarters before you fill them for smaller bites.
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