Ingredients
Check off ingredients as you go
For 4 people
- 4 slices smoked salmon or gravlax
- 4 slices smoked trout
- 1 piece of smoked halibut or tuna, sliced
- 2 smoked herring fillets, cut into chunks
- 2 pickled herring fillets, cut into chunks
- 200g (7 oz) salmon roe (or trout, herring, etc.)
- 100g (3.5 oz) tarama
- 8 small potatoes
- 1-2 small cucumbers, thinly sliced
- 1 red onion, finely sliced
- apple cider vinegar
- water
- 1 tsp sugar
- 1 tsp salt
- 1 tsp dill
- mixed greens or iceberg lettuce, washed
For the dill cream sauce
- 150g (⅔ cup) sour cream or crème fraîche
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh dill, chopped
- Salt, pepper
- To serve
- lemon wedges
- toasted bread or homemade blinis
Thinly slice the onion and cucumber and place them in a bowl with the vinegar, water, sugar, salt, pepper, and dill, then mix. Let rest in the fridge. In a small bowl, mix the cream, chives, dill, salt, and pepper, then set aside.
Cook the peeled potatoes in a steamer or in boiling water until tender (about 20 minutes).
On a serving platter, arrange one slice of each fish, the drained marinated vegetables, the salad, a spoonful of fish roe, a quenelle of tarama, and a spoonful of cream.
Serve with lemon, rye bread, or homemade blinis
Tips and variations
- If you want a dairy-free version, you can also make my honey mustard dill sauce (IKEA-style), which pairs beautifully with this Nordic platter as well.