Here is a simple little dish that was inspired by an evening spent enjoying the delights of Norwegian food cooked by Signe Johansen. My smorbrod (Scandinavian style open sandwich) or Tartine (French open sandwich)) as I like to call it, is something that hardly qualifies as a recipe but is more a collection of Scandi flavours piled onto a spelt, rye and oat loaf.
We created our own versions of this simple starter once Signe had introduced us all to the delights of what Norway has to offer in terms of its food culture. The event was organised by The Norwergian Seafood Council and held at Aveqia, so naturally the menu leaned towards fish. Most importantly salmon. Take a look at the menu below to see what Signe created for us to enjoy with the help of Poppy.
Smoked salmon on Peter’s Yard cripsbread
Baby smoked salmon roulades with dill, lemon, horseradish & cream cheese
Smoked salmon & pickled cucumber on sourdough with avocado, creme fraiche & lemon
Traditional Norwegian whole baked salmon with a kale, roast squash & pomegranate salad
Fyrstekake – Norwegian spiced tart served with Cherry Glogg
Here is a video showing you some of the evening’s highlights:
Highlights of the menu for me were many, and no it really did not matter to me that we feasted on smoked salmon and then baked salmon. I would eat both again gladly when they are cooked and prepared as well as they were, much in the same way I would enjoy beef carpaccio followed by steak frites. If there was one standout dish of the evening, it would have to be the Fyrstekake. Buttery rich pastry, cardamom spiced sticky centre (frangipane-like) and crunchy almonds complimented perfectly by the cherry glogg. Forget mulled wine, I am now serving this as my festive drink of choice.
Norwegian food is not something I had ever tried before nor Scandinavian food in general – I have always had an obsession with the flavours of Asia. The impression I get is one of freshness, simplicity and a love of spices, fruits, cured fish and meats as well as dairy. Signe told us about her love of butter, lots of it and creme friache especially from Normandy. I am assuming cheese is also a favourite even though it did not feature as part of our meal and not forgetting good breads of course.
The bread I used for my tartine was a recipe I found in Signe’s book “Scandilicious” for an oatmeal loaf. I added a combination of rye, spelt and regular white bread flour along with jumbo porridge oats soaked in water. It made for a wonderfully textured loaf perfectly suited to being topped with a range of Scandi inspired ingredients. Toppings are a matter of personal preference but if you love fresh light flavours why not try this recipe out? Lunch will feel all the more decadent for it.
Helen at Fuss Free Flavours created these wonderful salmon ceviche & cranberry canapés having been inspired by the evening’s cooking. You can read her recipe HERE.
With thanks to The Norwegian Seafood Council for inviting me to share this event. All opinions expressed here are my own.
Smoked salon, dill & avocado tartine
A simple yet delicious dish suitable for lunch or as a starter, especially at Christmas.
- Good quality dark rye OR sourdough/spelt bread,
- 1 packet Smoked salmon
- 1 Avocado sliced thinly
- 1/4 Cucumber peeled, thinly sliced and pickled in 1tbsp sugar & 1tbsp white wine vinegar and a pinch of salt,
- Creme fraiche flavoured with lemon zest & dill
- Chopped dill for garnish
- Wedges of lemon and black pepper for garnish
Slice 1 or 2 slices of bread per person according to your appetite and butter them,
Top with a selection of the above ingredients and serve immediately.
The bread recipe I used was from Signe Johansen's "Scandilicious" cook book which also features a recipe for pickled cucumber.