Nordic

Smorgasbord

Name: Smorgasbord
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Cuisine: Nordic
Ingredients: 50 g pickled herring fillets; 1 tbsp soured cream; 1 tsp chives; 40 g gravlax or cold-smoked salmon; 1 egg; 30 g cooked peeled prawns; 1 tsp mayonnaise; 2 tsp dill; 60 g cucumber; 1 tbsp white wine vinegar; 1 tsp caster sugar; 80 g minced pork and beef; 1 tbsp dried breadcrumbs; 1 tbsp milk; 1 tbsp onion; 1 pinch ground allspice; 2 tsp butter; 2 rye crispbread; 20 g Västerbotten or other mature hard cheese; 1 lemon; salt and black pepper

A Swedish festive spread served on one plate: pickled herring with soured cream, gravlax, egg halves with prawns, hot meatballs, quick cucumber salad, cheese and crispbread. Eaten in the traditional order, cold fish first, then the warm dishes.

Lunch & dinner 25g+ protein

40 min25 prep · 15 cookMedium879 kcalper serving

Method

Slice 60 g of cucumber as thin as you can, ideally on a mandoline. Whisk 1 tbsp of white wine vinegar with 1 tsp of caster sugar, a good pinch of salt and a little black pepper until the sugar dissolves, pour over the cucumber and press it down. Leave to stand at room temperature for at least 30 minutes; it should go limp and translucent.
Lower 1 egg into simmering water and cook for 8 minutes for a just-set yolk. Cool at once under cold running water for 2 minutes, peel and halve lengthways. Fold 30 g of cooked prawns with 1 tsp of mayonnaise and 1 tsp of the chopped dill, season lightly, and spoon onto the egg halves.
Soak 1 tbsp of dried breadcrumbs in 1 tbsp of milk for 5 minutes until swollen. Add 80 g of minced pork and beef, 1 tbsp of finely grated onion, 1 pinch of ground allspice, salt and pepper, and work the mixture with a fork for a minute until sticky. With wet hands roll 5 balls the size of a walnut.