Amazing No Cooking Required Recipe (Part 6) - Scandi smorgasbord

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Scandi smorgasbord

Take inspiration from Scandinavia, where cold cured, smoked or cooked fish is served with pickled vegetables.

·         Hands-on time 15min.

·         Serves 4


·         200g (7oz) cooked beetroot, diced

·         3 sprigs dill, chopped

·         1½tsp wholegrain mustard

·         100g (3½oz) each pickled onions and cornichons, drained

·         150g (5oz) cooked crayfish tails or cooked prawns

·         4tbsp sour cream

·         125g (4oz) smoked, peppered mackerel fillets, skinned and flaked

·         200g (7oz) sliced gravadlax

·         12 crispbreads or crackers


1.    In a serving bowl, mix the beetroot with the dill and mustard. Put the pickled onions and cornichons into a separate, small serving bowl. Put the crayfish or prawns and mackerel flakes into a medium serving bowl and the sour cream into a small serving bowl.

2.    Lay the slices of gravadlax on a board. Let everyone help themselves from the Smorgasbord at the table, spreading crispbreads with sour cream and topping with the fish and vegetables.

Per serving 386cals, 19g fat (5g saturates), 27g carbs (7g total sugars), 27g protein, 2g fiber


Description: Scandi smorgasbord

Scandi smorgasbord

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