Scandinavian Smörgåsbord Platter

Ingredients

• 6 oz smoked salmon, thinly sliced
• 16 oz Swedish meatballs, frozen
• 8 oz marinated herring fillets in vinegar
• 5 oz hard cheese (Västerbotten or Gruyère), cubed
• 8 slices rye bread, sliced
• 3 tbsp Dijon mustard
• ¼ cup fresh dill sprigs
• ½ medium red onion, thinly sliced
• ½ cup crème fraîche
• 1 tbsp fresh lemon juice
• 1 tsp horseradish, grated

Instructions

1. 1

   Preheat oven to 375°F for meatballs.

2. 2

   Arrange rye bread slices on a clean kitchen towel to dry slightly.

3. 3

   Whisk crème fraîche, lemon juice, and horseradish in a small bowl.

4. 4

   Slice red onion thinly and place in a small serving bowl.

5. 5

   Pat salmon slices dry with paper towels to prevent moisture.

6. 6

   Spread frozen meatballs on a baking sheet in single layer.

7. 7

   Bake meatballs until heated through and lightly browned.

8. 8

   Remove meatballs from oven and transfer to serving bowl.

9. 9

   Arrange a large wooden board or platter as your base.

10. 10

    Group salmon slices into a loose pile on the board.

11. 11

    Place warm meatballs in a small bowl beside salmon.

12. 12

    Arrange herring fillets in their own small serving dish.

13. 13

    Cluster cheese cubes in a separate mound on the platter.

14. 14

    Fan rye bread slices along one edge of the board.

15. 15

    Place crème fraîche sauce, mustard, and onion in small bowls.

16. 16

    Garnish entire platter with fresh dill sprigs throughout.

17. 17

    Serve immediately with small plates, forks, and knives.

Tools you’ll need

• large wooden board or ceramic platter (at least 18 inches)
• baking sheet
• paper towels
• small mixing bowl
• whisk
• small serving bowls (4-5 pieces)
• sharp knife
• cutting board
• oven
• small plates
• small forks
• butter knives

More recipes like this

• 

  Bomboloni alla Crema

  55 min

• 

  Japanese Breakfast with Grilled Salmon & Egg

  28 min

• 

  Lamb Shawarma Wrap

  15 min

• 

  Greek Chicken Gyro

  25 min