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Smoked reindeer salad, marinated lentils & beetroot hummus

Cold-smoked reindeer roast 100 g

Smoked reindeer salad, marinated lentils & beetroot hummus

Preparation time 30min

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4 portions

Poro
Valmistusaika 30 minuuttia

Ingredients

  • 100-200g (1-2 packets) of Lapin Liha’s cold-smoked reindeer roast cold cuts
    100 g of cream cheese, e.g., Västerbotten cheese
    half a cucumber
    2 slices of bread, preferably sourdough
    80 g of baby leaf salad
    Butter for frying
    Herbs for garnish
  • Marinated Lentils
  • 1 dl green lentils
    3 tbsp olive oil
    1 tbsp red wine vinegar
    2 tsp mustard
    1 tsp honey
    3 tbsp chopped herbs, such as thyme, flat-leaf parsley, basil
    Salt and black pepper
  • Beetroot Hummus
  • 2 cooked beetroots
    2 dl cooked chickpeas
    3 tbsp tahini
    1 chopped garlic clove
    2 tbsp lemon juice
    1 tsp cumin
    Water or olive oil
    Salt and cayenne pepper

Instructions

  1. Boil the lentils al dente. Mix the rest of the ingredients together. Drain the water from the lentils when they are ready. Pour the mixture into the pot when the lentils are warm and season with salt and pepper. Allow to marinate for about 15 minutes.
  2. Blend the hummus ingredients in a blender. Thin with water or oil until the consistency is right. Season with salt and cayenne pepper.
  3. Cut the bread into cubes and fry them crispy in butter. Dice the cheese. Peel the cucumber, slice it in half, remove the insides, and cut into crescent-shaped pieces.
  4. Arrange the salad, lentils, cucumber, and cheese on the plate. Sprinkle over the croutons, beetroot hummus, and reindeer cold cuts. Garnish with herbs.

    Tip! Instead of cold cuts, you can also use Lapin Liha’s cold-smoked reindeer crumble. For example, you can toss the hack in a pan together with the bread cubes, which nicely softens the texture.

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