Swedish renklämma wrap

Swedish renklämma wrap

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Horseradish butter is traditionally used in this Swedish wrap with smoked reindeer meat. You can also use mayonnaise with grated horse radish, and replace the reindeer meat with smoked leg of lamb or bresaola.

Ingredients

Quantity Ingredient
3-4 teaspoons horseradish, freshly grated
50g butter, at room temperature
4 pieces soft unleavened flatbread
8-10 thin slices smoked reindeer meat
a handful tender rocket leaves

Method

  1. Blend the horseradish into the butter. Spread it on the bread, cover with the meat and a few rocket leaves. Fold the bread into a roll, wrap it in foil and chill. Cut the wraps in half on the diagonal when serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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