Smørgåsbord Recipe

Name: The Norwegians Smørgåsbord Recipe
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Scandinavian
Ingredients: 500 g Pickled herring fillets; 1 medium Red onions; 50 g Capers; 200 g Smoked salmon; 150 g Serrano ham; 150 g Salami; 200 g Brie cheese; 200 g Gouda cheese; 150 g Blue cheese; 1 loaf Rye bread; 1 packet Crispbread; 50 g Dijon mustard; 10 g Fresh dill; 1 medium Lemon wedges

Inspired by The Norwegian

Time45m

Serves8

A traditional Scandinavian buffet featuring a variety of dishes including herring, cured meats, and cheeses.

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Ingredients

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Herring

1 1/8 lb (500 g) Pickled herring fillets

1 medium Red onions

1 3/4 oz (50 g) Capers

Cured Meats

7.05 oz (200 g) Smoked salmon

5.29 oz (150 g) Serrano ham

5.29 oz (150 g) Salami

Cheeses

7.05 oz (200 g) Brie cheese

7.05 oz (200 g) Gouda cheese

5.29 oz (150 g) Blue cheese

Breads & Crackers

1 loaf Rye bread

1 packet Crispbread

Condiments & Garnishes

1 3/4 oz (50 g) Dijon mustard

1/3 oz (10 g) Fresh dill

1 medium Lemon wedges

Method

Herring Preparation

Prepare the Herring

Open the jar of pickled herring and drain the fillets. Slice the red onion into thin rings and set aside.

Assemble the Herring Platter

On a serving platter, arrange the pickled herring fillets with the sliced red onions and scatter capers on top.

Cured Meats Preparation

Prepare the Cured Meats

Arrange the smoked salmon, serrano ham, and salami on a separate platter. You can fold the slices for a more appealing presentation.

Cheese Preparation

Prepare the Cheeses

Cut the Brie cheese into wedges, slice the Gouda cheese, and crumble the blue cheese. Arrange them on a cheese board.

Bread & Crackers Preparation

Prepare the Bread and Crackers

Slice the rye bread into thin pieces and place it on a serving dish. Open the packet of crispbread and arrange them next to the bread.

Condiments & Garnishes Preparation

Prepare the Condiments

Place Dijon mustard in a small bowl and garnish with fresh dill. Cut the lemon into wedges for serving.