Crispbread with Mushroom Salad and Cold-Smoked Reindeer

For 4

4 slices FINN CRISP crispbread
120 g  cold-smoked reindeer
4 tbsp sour cream
200 g  pickled mushrooms
½  small onion
1 tbsp thyme, finely chopped
2 tbsp oil
1 tbsp white balsamic vinegar
Salt, white pepper

Boil mushrooms in plenty of water for a few times. Check the saltiness. Press mushrooms dry. Chop mushrooms and onions. Stir in thyme, oil and balsamic vinegar. White pepper and salt to taste.
Serve with FINN CRISP crispbread, cold-smoked reindeer and sour cream.

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