Irish Smorgasbord (Serves 4) (Stockholm, Sweden)
Irish Smorgasbord w/ Smoked Salmon, Prawn Toast, Beetroot Apple Salad & Pickled Veg.
For the Smoked Salmon:
200g of smoked salmon, preferably organic
For the smoked salmon and gin dressing:
2 tbsp runny honey
2 tbsp wholegrain mustard
1 tbsp white wine vinegar
2 tbsp gin
2 tbsp fresh dill, roughly chopped
To prepare the dressing:
Combine the honey, mustard, white wine vinegar, gin and dill and season. Pour in a jar, shake and place in the fridge until ready to serve.
For the beetroot apple salad:
500g cooked beetroot, finely cut into matchsticks
1 green apple peeled, cored and finely diced
2 tbsp sour cream
1 tbsp lemon juice
2 tbsp mayonnaise
2 tbsp roughly chopped dill
Salt and freshly ground pepper
To prepare the beetroot salad:
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.
For the sweet and sour vegetables:
200g carrots, peeled and quartered lengthways blanched
1 fennel bulb, trimmed and very finely sliced
200g radishes, very finely sliced
300ml white wine vinegar
80g 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
To prepare the sweet and sour:
Place all the ingredients for the sweet and sour liquid in a saucepan with 300ml water and bring to the boil remove from the heat and leave to infuse. Place the vegetables in a large mason jar with a tight-fitting lid and pour over the hot sweet and sour liquid. Leave to cool and place this in the fridge for at least 4 hours or up to 2 days.
For the prawns:
200g prawns, cooked and shelled
60ml soured cream
½ tsp brandy or cognac
Pinch of salt and freshly ground white pepper
2 tbsp finely chopped dill
4 slices of white bread, preferably sourdough
40g salmon or trout roe
4 lemon wedges
4 dill sprigs, for garnish
To prepare the prawns:
Mix the mayonnaise, sour cream, chopped dill, salt and freshly ground white pepper. Keep the mixture cold until required.
Just before serving melt the butter in a large frying pan, add the bread slices and fry until golden brown on both sides. Then add some sauce to the prawns until you have a nice consistency
Serve the prawn mixture piled on top of the fried bread and garnish with a dollop of salmon roe, a sprig of dill and a lemon wedge.
Rye bread mixed salad leaves, cherry tomatoes, fresh radishes, cucumber, edible flowers dill and lemon slices.
spread the salmon, prawn toast, rye bread, salad, sweet and sour vegetables, beetroot salad and sauce out on a large wooden board. Garnish with salad leaves, radishes, cherry tomatoes, dill sprigs and lemon wedges.