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Summer Scandi-style smorgas
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Serves: 4 - 6
50g Waitrose 1 Normandy Salted Butter, softened
HERRING & RADISH ON WHITE
275g jar Elsinore Herring In Dill Marinade
½ x 150g pack mixed radishes, finely sliced
½ x 20g pack dill, leaves only, roughly chopped
2 large slices Waitrose 1 White Sourdough Bread
4 tsp Gordons Mustard & Dill Sauce
ASPARAGUS, LEMON & SOFT EGGS ON SPELT
2 medium Waitrose British Blacktail Free Range Eggs
100g pack asparagus tips, trimmed
2 large slices Waitrose 1 Spelt Sourdough Bread
¼ punnet salad cress
BLUE, BACON & APPLE ON RYE
4 smoked streaky bacon rashers
2 large slices Waitrose 1 Wheat & Rye Sourdough Bread
½ x 150g pack Castello Danish Blue or other blue cheese, sliced
¼ Braeburn or other red eating apple, cored and finely sliced
1 tbsp chopped chives
1. For the herring and radish topping: mix the herring fillets with 2 tablespoons of their dill marinade, the radishes and three-quarters of the dill. Set aside.
2. For the asparagus, lemon and egg topping: bring a small pan of salted water to the boil and lower in the eggs. Cook for 7 minutes, adding the asparagus for the final minute of cooking. Drain, then cool under cold running water. Peel the eggs and slice. Finely grate the zest of the lemon. Quarter the lemon and cut about 8 thin slices. Use the rest in another recipe.
3. Meanwhile, for the blue, bacon and apple on rye: cook the bacon in a dry frying pan over a medium heat, turning often, until crisp. Set aside on kitchen paper. Toast the breads, butter and cut in half.
4. Divide the herring and radish mix between the white sourdough toasts, add a drizzle of the mustard and dill sauce to each and top with the reserved dill and season. Top the spelt toasts with the asparagus and egg, season, scatter with the lemon zest, cress and lemon slices. Finally, layer the blue cheese, apple and torn bacon on the wheat and rye toasts, season and top with the chives. Serve immediately.
Typical values per serving: