Slice the reindeer very thin when it is still slightly frozen, which makes it easier to get even slices.
Arrange the slices on a lightly oiled plate in the shape you want. Season the reindeer very lightly with salt.
Mix the mayonnaise, Worcestershire sauce and black pepper evenly.
Put the mix in a disposable bag, cut off a small piece from the tip and squeeze it onto the carpaccio, for example in stripes.
Sprinkle the flake salt, Västerbotten cheese, chives and capers on the top.