Cold Smoked Reindeer and Cream Cheese Rolls

Ingredients

• 200 g Pokka Reindeer Cold Smoked
• 200 g full-fat plain cream cheese
• 2 tbsp finely chopped dill, plus small sprigs to garnish
• 1 tbsp finely chopped chives
• 1 tsp finely grated lemon zest
• freshly ground black pepper
• rye crispbread, to serve (optional)

Method

1. Slice the cold-smoked reindeer across the grain as thinly as you can, about 2 mm, with a long, sharp knife. Well-chilled meat is easiest to slice; 20–30 minutes in the freezer firms it up. You need about 24 slices.
2. Mix the cream cheese with the chopped dill, chives and lemon zest until smooth and season with black pepper. The smoked meat is salty, so the filling needs no salt.
3. Lay a slice of reindeer flat, put a teaspoon of filling at one end and roll it up. Repeat with the rest.
4. Arrange the rolls seam side down on a serving dish, cover and chill for at least 15 minutes so that they hold their shape.
5. Just before serving, garnish each roll with a small sprig of dill. Serve on their own or on pieces of rye crispbread.