Smörgåsbord Recipe
Photo by Candida Boddington
Serves a crowd



This festive Smörgåsbord Platter has to be the most exquisite way to serve a crowd a feast of colour, flavour and goodness, plus it’s the perfect way to use up leftovers and short-lived fresh produce over the Christmas holiday. No matter how well I’ve planned or how good my intentions, there will always be surplus food in the fridge at Christmas (I defy anyone with visiting family and friends not to buy far-too-much) –  this dish is a happy and healthy consequence of that.


The list of ingredients is boundless – here, by way of example, I’ve used: carrot & caraway bread, zingy turkey pate and homemade sauerkraut.

  • Crackers, oat biscuits
  • Quail eggs
  • Crunchy crudités – including radish, asparagus, carrots (including the purple variety), chicory, cucumber and peppers
  • Tomatoes, avocado, salad leaves, rocket, herbs
  • Smoked salmon
  • Poached salmon
  • Caviar / cod roe
  • Cold turkey
  • Gherkins, capers, olives
  • Berries, clementines, passion fruit, figs
  • Nuts – walnuts, almonds, hazelnuts, brazils & pistachios
  • Dill & mustard dressing, yogurt
  • Lemons & limes

Grab the largest chopping board or platter you have and get creative. Using the full rainbow of colours and festive flavours – from the fridge, its salad drawers, fruit bowl, nuts, herbs, sauces and condiments – build the platter starting with crudités, then bread, crackers, fruit and nuts, and finish off by adding the fish, cold meats, pâté, dips, sauerkraut and eggs. Finally, add herbs and condiments, filling spaces as you you can.

Then, gather family and guests to share this wonderfully intimate, scandi-inspried feast

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