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Scandi Smorgasbord

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Recipe Ingredients

  • 200g cooked beetroot, diced
  • 3 sprigs dill, chopped
  • 1½ tsp wholegrain mustard
  • 100g each pickled onions and small gherkins, drained
  • 150g cooked crayfish tails or cooked prawns
  • 125g smoked, peppered mackerel fillets, skinned and flaked
  • 4 tbsp sour cream
  • 200g sliced gravadlax
  • 12 crispbreads or crackers

Recipe Directions

1. In a serving bowl, mix the beetroot with the dill and mustard. Put the pickled onions and gherkins in a separate small serving bowl. Put the crayfish or prawns and mackerel flakes into a medium serving bowl and the sour cream into a small serving bowl.

2. Lay the slices of gravadlax on a board. Let everyone help themselves from the Smorgasbord at the table, spreading crispbreads with sour cream and topping with the fish and vegetables.


EACH SERVING 1 615kJ, 19g fat (5g saturated), 27g carbohydrate (7g total sugars), 27g protein, 2g fibre.

Each Serving:

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