DIY smorrebrod (open sandwiches)
Make a Swedish mustard, honey and dill sauce, quick-pickle some cucumbers, and hard-boil some eggs. Build the picnic around one great hero – rare roast beef, cured salmon gravlax or smoked salmon – then add any extras you love such as smoked eel, canned sardines, dill pickles, salmon caviar, blue cheese, prawns, capers, jarlsberg cheese, watercress – and let your guests assemble their own open sandwiches.
Ingredients
500g sliced rare roast beef and cured salmon
plenty of crispbread, dark rye or pumpernickel breads
4 hard-boiled eggs, peeled and sliced
4 radishes, finely sliced
Horseradish cream
200g sour cream or ricotta
2 tbsp horseradish sauce
2 tbsp chopped dill
Mustard honey and dill sauce
2 tbsp honey
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp finely chopped dill
3 tbsp extra virgin olive oil
Quick-pickled cucumbers
1 cucumber, unpeeled, finely sliced
100ml rice vinegar
2 tbsp castor sugar
1 tsp sea salt
Method
Whisk the ingredients together for the horseradish cream. Whisk the ingredients together for the mustard, honey and dill sauce. For the quick-pickled cucumbers, toss the cucumber in the rice vinegar, sugar and sea salt and refrigerate for 30 minutes, then drain.
2. To serve, set out the sliced meats and fish, breads, spreads and toppings, and go for it.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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