Norrland elegance – Kalix Löjrom with smoked reindeer, beetroot & crème fraîche
Festive canapés where Kalix Löjrom (Kalix vendace roe) meets smoked reindeer, tangy beetroot and crème fraîche.
Method
- Slice the baguette thinly and toast in the oven until golden, or use ready-made crostini.
- Cut the beetroot into very thin strips (julienne).
- Finely chop the shallot.
- Shred the dried smoked reindeer meat into thin strips.
- Put a dollop of crème fraîche on each crostini.
- Top with approx. 15 g Kalix Löjrom.
- Sprinkle with a little shallot and add a few strips of beetroot.
- Finish with shredded reindeer and a small sprig of dill. Serve immediately or keep chilled until serving.
