Sharing boards and platters are a staple part of Nordic cuisine. While the term smorgasbord has come to generally refer to a ‘buffet style selection’ of foods, the term originated in 14th century Sweden; when the upper classes would serve a spread of bread, butter and cheese prior to a meal. Over time, the traditional smorgasbord has grown to include meats and other treats – both hot and cold – and is generally served as a main meal rather than an appetizer.
Creating a smorgasbord at home is simple. Pile your sharing boards high with a variety of dishes such as pickled herring, home-cured gravadlax, meatballs, charcuterie, cheeses, boiled vegetables and rye bread. Artisan Swedish bakers, Peter’s Yard, offer up some stellar advice for Scandinavian crispbread toppings below:
Hard cheese, radish, rocket, hazelnuts, savoury jelly
Use slices of your favourite hard, robust flavoured cheese, layered with sliced radishes and rocket leaves. Garnish with crushed hazelnuts and your favourite savoury jelly.
Parma ham, radish, red onions in fruit vinegar
Pile torn strips of Parma ham onto a
Cucumber, asparagus, cream cheese, herb purée
Place cream cheese on crispbread, add thin strips of cucumber and blanched asparagus, garnish with dill, drizzle with green herbs pureed with oil.
Smoked salmon, mustard sauce, dill, sweet pickled onions, potato
Spread mustard sauce on crispbread, top with smoked salmon or gravlax, garnish with