Smörgåsbord Deliciously Simple Modern Scandinavian Recipes

Deliciously Simple Modern Scandinavian Recipes.
Traditionally served whenever family and friends gather together, smorgasbords have always featured crispbreads.

This collection of simple, informal recipes bring smorgasbords up to date and include dishes such as skagen (prawn salad), citrus and spice cured gravid lax, fried chanterelles with garlic and parsley on toasted sourdough, as well as fresh cheese with caraway and pickled cucumbers. For spring, there are ideas for an Easter celebration and a bonfire party, for summer a midsummer gathering and crayfish party, for fall a feast supper and foraged dinner, and for winter a Christmas drinks and New Year celebration.

A few of the dishes may take a little while to prepare, but the emphasis always is on selecting quality, seasonal ingredients and simple servings. All can be enjoyed either with crispbread or on their own.

'Peter's Yard sourdough crispbread is the crispbread I have been looking for all my life. It is everything I hope crispbread will be, but so rarely is.' Nigel Slater

www.petersyard.com
@petersyard (Twitter and Instagram) @signesjohansen (Twitter and Instagram)

Peter's Yard came about when English friends, Ian and Wendy, left their corporate jobs to pursue their ambition of introducing Swedish-inspired crispbread to the UK. They met Peter Ljungquist, who had a small bakery in a typical Skånegård in the Swedish countryside, and discovered the most delicious sourdough crispbread they had ever eaten. They convinced Peter that his crispbread had to be shared with the wider world, and so, Peter's Yard crispbread was born - inspired by Peter, his lovely home and his yard with a wooden gate on the edge of the beautiful Swedish countryside.
Signe Johansen has a degree in archaeology and anthropology from the University of Cambridge. She then trained at Leiths School of Food and Wine in London, worked in several of the UK's top restaurants before doing a Masters in the anthropology of food at SOAS. Two critically acclaimed 'Scandilicious' books on Scandinavian food followed, along with contributions to 12 other books on food and restaurants. Signe has also written for the FT and delicious, The Times, Sunday Times, Daily Mail, Stella and Marie Claire.