I would not dare to pretend I’m sharing traditional Smörgåsbord recipes; a Scandinavian meal served buffet-style with multiple dishes of various foods laid out on a table. Especially since making a whole smörgåsbord just for one would be too labour intensive and would defeat the purpose of this blog. (That’s without talking about the amount of food you’d have to ingest to finish the whole lot.)
However, my humble attempts at traveling through my food makes me discover new dishes and interesting flavours that I simply want to adapt and share with you all. There is no reason for the solo cooks to eat the same old things again and again right?
If I understood the essence of Smörgåsbord clearly, and please correct me if I am wrong, it’s all about good company, stimulating conversations and grazing for a few hours on scrumptious food while downing it all with a few glasses of aquavit. Now, that speaks to me!
Although I can’t relish in someone else’s companionship when I’m home by myself, it doesn’t mean I can’t have a decent meal and a pleasant evening. Particularly when a plateful of bits and bobs to munch on is on the menu, my favorite.
Nonetheless, for the supper to be enjoyable, it needs to come together quickly and easily. Therefore, to appreciate a semblance of this Swedish tradition, I’ve selected a few dishes that are simple enough to whisk up in a few minutes.
With Spring in full bloom, you might be surprised that I’ve chosen Scandinavian inspired recipes. But rest assure that the simplicity of their flavours and the freshness of some of their ingredients (like cucumber, fennel, lemon or dill) are light and enlivening, perfect for the warmer weather.
I truly hope you’ll like this one.
- 1 small Fennel (about 150g)
- 1/2 Cucumber
- 1/2 Shallot, sliced
- fresh Dill
- 1 tbsp Olive oil
- 1/2 Lemon, juice
- 1/2 tbsp White wine vinegar
- 1/2 tsp Sugar
- 1/2 cup Cottage cheese
- 1 Spring onion
- 1 heaped tbsp fresh Dill
- a squeeze Lemon
- a variety Ryvita crackers or Rye bread
- a few slices Smoked salmon
- With a mandolin or a sharp knife, finely cut the fennel and cucumber into 1-2mm slices. Place in a colander and sprinkle with salt. Leave aside to drain while you prepare the dressing and the cheese spread.
- Put all the vinaigrette ingredients in a jar. Close tightly and shake vigorously. Keep aside.
- For the spread, finely slice the spring onion and roughly chop the dill. Mix with the cottage cheese and lemon juice. Season with salt and pepper and keep aside.
- Using your hands, squeeze out the cucumber and fennel to release some of its liquid and transfer into a bowl.
- Drizzle with the vinaigrette and give the salad a few extra squeeze to dress it. Add a few sprigs of dill and the shallots and adjust the seasoning.
- Serve the salad and the Cottage cheese spread with a few slices of good quality smoked salmon and a variety of crackers and rye bread.