Sliced reindeer
Flatbreads stuffed with cold-smoked reindeer and halloumi
A sharp, mustardy mix of chopped cold-smoked reindeer and halloumi spread onto flatbread and baked until the cheese on top turns golden.
Instructions
Start with the filling.
Mix the chopped cold-smoked reindeer with most of the halloumi, the lemon juice, Dijon, sugar, parsley and the yogurt if you're using it. It should be thick enough to spread, not wet.
Heat the oven to 180°C (350°F) and brush the flatbreads lightly with olive oil.
Spoon the filling generously onto each one, leaving a small border, and lay a slice of halloumi over the top.
Bake 10–12 minutes, until the halloumi is golden and softening and the edges of the bread are crisp. Serve them hot.
Tips
- A tablespoon of chopped pickled red onion in the filling adds colour and bite.
- You can build these up to a day ahead and keep them in the fridge. Add 5 minutes to the baking time from cold.
You might also like
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.
Sliced reindeer
Crispy reindeer striploin melts with mushroom sauce
Breadcrumbed reindeer cutlets fried until crisp, stacked on toasted flatbread with halloumi and smothered in a peppery mushroom cream sauce.
Sliced reindeer
Family-style reindeer baguette
A whole baguette toasted with smoked cheese, piled with quickly seared Juhlakäristys and caramelised red onion, then cut into pieces at the table.