How to make a Scandinavian snack board
A drinks gathering isn’t complete without a snack board, of course. But getting creative with a surprising board can sometimes be quite a challenge. Cookbook author Sabrina Faude-Rôle is here to help with her new book Van de plank. The book offers 30 original ideas for, among others, a Thai, French, Swedish and vegan snack board. So leave those slices of liver sausage and cubes of young cheese aside and go all out with a Scandinavian snack board like this one, featuring quick Gravad Lax, beetroot spread and pickled red onion.
How to make the Gravad Lax
- Rinse the salmon and pat it dry. Cut it into 0.5 cm-thick slices. Wash, dry and chop the dill.
- In a bowl, carefully mix the salmon with the salt, granulated sugar, dill, crushed pink peppercorns,
ground coriander seeds and black pepper. 3. Refrigerate for at least 1 hour before serving.
How to make the beetroot spread
- Peel the beets and cut them into large cubes.
- In a food processor, blend the beetroot, horseradish, almond butter, lemon juice, salt and water into a smooth paste.
- Refrigerate the spread until ready to use. Serve the spread sprinkled with sesame seeds.
How to make the pickled red onion
- Peel the red onions and cut them into 3 mm-thick rings. In a saucepan, bring the water to a boil with the cider vinegar, salt, brown sugar and bay leaves.
- Add the red onion rings, simmer over low heat for 5 minutes and pour into a jar.
- Add the peppercorns and sprigs of dill. Close the jar, let it cool to room temperature and refrigerate. These pickles keep for four days in the refrigerator and are at their best immediately after preparation.
How to complete the snack board
To complete the Scandinavian snack board, you can also add these ingredients: smoked fish, blue cheese, fresh goat’s cheese and blueberry jam, cumin cheese, dark bread, poppy-seed bread, quail eggs, cucumber, radishes, pickled gherkins, smoked meat and lemon wedges.
Title: Van de plank – borrelplanken om te delen
Author: Sabrina Faude-Rôle
Price: €12.50
Publisher: Good Cook
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