This reindeer carpaccio is packed with wild flavour, set off perfectly by the tartness of lingonberries and horseradish.
150 g smoked reindeer fillet 2 tbsp of Lingonberry jam 1 tbsp of grated horseradish 100 ml creme fraiche handful rucola salad
- Thinly slice the reindeer fillet when it is still half frozen.
- Whisk the creme fraiche and add the finely grated horseradish, mix well.
- Serve the reindeer with the lingonberry jam and horseradish mixture. Drizzle with balsamic vinegar and garnish with rucola.