Ingredients Print

Check off ingredients as you go

Serves 4

• 4 slices smoked salmon or gravlax
• 4 slices smoked trout
• 1 piece smoked halibut or smoked tuna, sliced
• 2 fillets smoked herring, cut into chunks
• 2 fillets pickled herring, cut into chunks
• 200 g (7 oz) salmon roe (or trout roe, herring roe, etc.)
• 100 g (3.5 oz) tarama (taramasalata, cod roe spread)
• 8 small potatoes
• 1-2 small cucumbers, thinly sliced
• 1 red onion, thinly sliced
• cider vinegar
• water
• 1 tsp sugar
• 1 tsp salt
• 1 tsp dill
• mixed baby greens or washed iceberg lettuce

For the dill cream sauce

• 150 g (⅔ cup) crème fraîche or sour cream
• 1 Tbsp fresh chives, finely chopped
• 1 Tbsp fresh dill, finely chopped
• Salt, pepper
• To serve
• lemon wedges
• toasted bread or homemade blinis

If you change the number of serving, consider adjusting cooking times!

1. Thinly slice the onion and cucumber and put them in a salad bowl with the vinegar, water, sugar, salt, pepper and dill, then toss. Let rest in the fridge. In a bowl, mix the cream, chives and dill, season with salt and pepper, then set aside.

2. Peel the potatoes and steam or boil them until tender (about 20 minutes).

3. On a serving plate, arrange a slice of each fish, the drained pickled vegetables, the salad greens, a spoonful of fish roe, a quenelle of tarama and a spoonful of the cream sauce.

Serve with the 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 goes beautifully with this Nordic platter too.