This reindeer carpaccio is packed with wild flavour, set off perfectly by the tartness of lingonberries and horseradish.
150 g smoked reindeer fillet
2 tablespoons of Lingonberry jam
100 ml creme fraiche
1 tablespoon of grated horseradish
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.