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Scandi-style platter recipe
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Nothing says Boxing Day like a buffet. This Scandinavian-inspired platter is packed with bold and fresh flavours - just what you need after Christmas! See method
Ingredients
- 4 medium eggs
- 4 slices rye and mixed seed sourdough loaf
- 80g silverskin pickled onions, drained
- 140g pack Tesco Finest gravadlax
For the potato salad
- 500g new potatoes, halved or quartered if large
- 25ml olive oil
- 1 tbsp white wine vinegar
- ½ tbsp Dijon mustard
- ½ tbsp caster sugar
- ½ small red onion, finely chopped
- 10g fresh dill, finely chopped
- 10g fresh chives, finely chopped
For the cucumbers
- 200g baby cucumbers, halved
- 2 tsp caster sugar
- 1 tbsp white wine vinegar
- 10g fresh dill, finely chopped
For the beetroot
- 250g ready cooked beetroot, finely chopped
- ½ lemon, juiced
- 2 tsp horseradish sauce
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
2060kj
491kcal
25%
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Fat
17g
25%
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Saturates
3g
17%
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Sugars
16g
17%
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Salt
2.5g
42%
of the reference intake
Carbohydrate 56.4g
Protein 22.7g
Fibre 8.2g
Method
- Bring a large pan of salted water to the boil. Add the potatoes and simmer for 12-15 mins until tender. Add the eggs for the final 7 mins of cooking. Drain, remove the eggs and sit in iced water to stop them from cooking any further.
- Mix the olive oil, vinegar, mustard, sugar, red onion, dill and chives together in a bowl. Add the potatoes, season to taste and toss until well coated in the dressing.
- In a separate bowl, toss the cucumbers with the sugar, vinegar and dill and season to taste.
- In a third bowl, mix the beetroot with the lemon juice and horseradish sauce, season to taste.
- Peel the eggs and slice in half. Cut the bread into triangles and arrange on a board with the eggs, pickled onions and gravadlax and accompanying dill sauce. Serve with the potato salad, cucumbers and beetroot.
Tip: The potato salad can be made with leftover roast potatoes. Re-heat in the oven for 10-12 mins and toss in the dressing.
See more Christmas buffet recipes