Smorgasbord

Traditionally served whenever family and friends gather together, smorgasbords have always featured crispbreads (knäckebröd).

This collection of simple, informal recipes brings smorgasbords up to date and includes 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, truffled cheese 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 autumn a feast supper and foraged dinner, and for winter Christmas drinks and a 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

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