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Nordic Appetizer Board
Sarah Simms Hendrix
“Put this robust appetizer board with salmon, eggs, pickles and vegetables out for a backyard party or serve it for brunch. Look for tomatoes in a variety of colors for the prettiest presentation. Feel free to add additional vegetables, such as radishes and carrots, to the board.”
½ cup crème fraîche or plain skyr
1 recipe Refrigerator Pickles (see Associated Recipes)
6 ounces salmon gravlax (or your favorite smoked salmon)
8 rye toasts, such as Ryvita Crispbread or Finn Crisp crackers
½ English cucumber, thinly sliced
2 medium heirloom tomatoes, sliced
3 Medium-Boiled Eggs, halved (see Associated Recipes)
3 tablespoons capers
Flaky salt, such as Maldon
Cracked black pepper
1Spoon crème fraîche (or skyr) into a bowl and place on a large board or platter. Arrange pickles, salmon, rye toasts (or crackers), cucumber, tomatoes, eggs, capers and lemon wedges on the platter. Sprinkle the eggs with salt and pepper.
To make ahead: The refrigerator pickles can be made up to 3 weeks ahead.