© J Sainsbury plc 2020
Scandinavian smorgasbord
A Scandinavian smorgasbord of pickled cucumber and radishes, new potatoes and salmon gravlax with a dill and gin sauce makes an impressive centrepiece for easy entertaining. Prep the pickles ahead of time, lay it all out, and let guests help themselves
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Ready in 55 minutes, plus chilling and infusing time
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Cooking time 25 minutes
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Prep time 30 minutes
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Serves 6
Ingredients
For the pickling liquid
- 300ml white wine vinegar
- 75g caster sugar
- ½ tsp salt
- 1 bay leaf
- 1 tsp allspice berries
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp whole cloves
For the pickled vegetables
- 250g carrots, peeled and quartered lengthways
- 1 fennel bulb, trimmed and finely sliced
- 200g radishes, very finely sliced
For the pickled cucumber
- 1 medium cucumber, cut into thin circles
- ½ tsp salt
- 125ml white wine vinegar
- 2 tbsp caster sugar
- ½ tbsp mustard seeds
For the beetroot and apple salad
- 500g cooked beetroot, finely diced
- 1 granny smith apple, peeled, cored and finely diced
- 2 tbsp sour cream
- 1 tbsp lemon juice
- 2 tbsp mayonnaise
- 2 tbsp roughly chopped dill
For the gravlax and gin sauce
- 2 tbsp runny honey
- 2 tbsp wholegrain mustard
- 1 tbsp white wine vinegar
- 2 tbsp gin
- 2 tbsp fresh dill, roughly chopped
To serve
- 750g new potatoes
- 300g smoked salmon
- 105g sourdough crispbread
- 400g rye bread
- 1 head of chicory, leaves only
- 5 radishes, finely sliced
- 1 tbsp fresh dill
- 1 lemon, cut into wedges
Method
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1
Place all the ingredients for the pickling liquid in a saucepan with 300ml water and bring to a boil, then remove from the heat and leave to infuse. Bring a pan of water to the boil and blanch the carrots for 2-3 minutes, until just tender. Drain and place in a bowl of iced water to prevent them from cooking any more.
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2
Place the carrots, fennel and radishes in a large mason jar with a tight-fitting lid and pour over the pickling liquid. Leave this in the fridge for at least 6 hours, or up to 2 days.
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3
Place the cucumber circles in a sieve placed over a bowl, then sprinkle over the salt. Leave to sit for 1 hour, then run under cold water to remove the salt. Place the vinegar, sugar and mustard seeds in a saucepan over a medium heat with 125ml water until the sugar has dissolved. Pour this over the cucumber and place in the fridge for at least 2 hours before serving.
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4
Combine the beetroot, apple, sour cream, lemon juice, mayonnaise and dill in a bowl and season. Set aside in the fridge until ready to serve.
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5
Combine the honey, mustard, white wine vinegar, gin and dill and season. Place in the fridge until ready to serve.
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6
Bring a pan of water to the boil, then add the new potatoes. Cook for 15 minutes or until just cooked, then drain and leave to cool slightly.
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7
To serve, spread the salmon, new potatoes, crispbread, rye bread, salad, cucumber, pickled vegetables and sauce out on a large board or plate. Garnish with the chicory leaves, radishes, dill leaves and lemon wedges.
