Inspired by this spread of impressive Scandinavian recipes, we decided to reimagine a few of the recipes in miniature form, ideal for a Christmas canapé party:
Prawns with dill and sour cream dip
Inspiration: Toast skagen
Prepare the sauce following the same recipe. Top with salmon roe and serve on a platter with cooked prawns for dipping.
Eggs with curried onion butter
Inspiration: Boiled eggs with onion butter on rye
Prepare the curried butter following the same recipe. Halve hard-boiled eggs (or hard-boiled quails’ eggs), top with a little butter, dust with curry powder and finish with black pepper.
Dill and mustard gravadlax potatoes
Inspiration: Salmon gravadlax
Slice boiled and cooled baby potatoes down the middle without cutting right through. Make half the mustard dressing, use to fill the potatoes and add a sliver of gravadlax or smoked salmon. Garnish with lemon zest and dill fronds.
Smoked mackerel, beetroot and horseradish crostini
Inspiration: Smoked mackerel, beetroot and horseradish crostini
Follow the recipe as before but slice the pumpernickel bread into quarters rather than halves. Finish with the beetroot purée, flaked mackerel and chopped apple.
Radish and mustard cream cheese melba toasts
Inspiration: Pickled radish, spinach and caraway salad with rye croutons
Make a half portion of the pickled radishes. Beat together cream cheese and wholegrain mustard. Slice through the middle of lightly toasted bread, then cut into triangles. Grill until crisp. Cool then top with the mustard cream, spinach and pickled radishes.
Cinnamon and rye shortbread rounds
Inspiration: Clementine cream pots with cinnamon and rye shortbread
Follow the shortbread recipe as before. Roll out and use a small cutter to stamp 20 rounds. Bake for 12-15 minutes, leave to cool then add the clementine cream and clementine pieces.