Roasted sourdough bread and crispy cold-smoked reindeer crumble

Instructions

1. Heat the oil in a pan until hot. Add the reindeer crumble and fry for a few minutes until the meat has a crispy surface. Add butter and reduce the heat. Allow to cool slightly.
2. Mix together the reindeer crumble, creme fraiche, and cream cheese, but save some of the mince for serving.
3. Add 2/3 of the chives and mix well. Season with a little salt (remember that the reindeer crumble is already salty) and freshly ground black pepper. Let the mixture rest in the cold for at least 15 minutes.
4. Place the salad leaves on top of freshly toasted rye bread slices. Put a generous amount of cold-smoked reindeer hack filling on top of the salad leaves.
5. Sprinkle the remaining reindeer crumble and chives, black pepper, fresh thyme, and a few drops of good olive oil on top.