Serves 2-4 as a light meal

A Cucumber salad (Färsk gurka med dill) and a Beetroot Salad (Rödbetsallad) are lovely ideas to put out on a sharing platter. The cucumber salad should be made the night before, to allow thorough pickling. The addition of diced apple is also a great way to add a bit of sweetness to the Beetroot salad. Home baked rye bread can be put out, in addition to crackers, smoked salmon or gravadlax and pickled herring. Boiled eggs, olives, cured meats are also great additions.

For the Cucumber Salad

¾ cucumber, thinly sliced
40g boiling hot water
3 TB distilled white vinegar
2 TB caster sugar
1 tsp black peppercorns
dill, chopped
salt

For the Beetroot Salad

130g pickled beetroot, drained
20g reduced-fat crème fraiche
10g mayonnaise
chives, snipped to garnish

Other ideas to include on the Smörgåsbord

rye bread, sliced
smoked salmon or Gravadlax
pickled herring (store-bought rollmops)

To make the cucumber salad, use a sharp knife to slice the cucumber. Lay out on a tray lined with kitchen paper. Cover with another layer of kitchen paper and lightly press down to absorb excess moisture. Combine the hot water, white wine vinegar, caster sugar and black peppercorns in a jug and stir well until the sugar dissolves. Allow to cool completely before pouring into a shallow bowl. Add the cucumber slices and chopped dill. Season with salt. Cover and place in the fridge overnight before draining and serving.

For the beetroot salad, combine the beetroot, crème fraiche and mayonnaise in a bowl. (Add the diced apples, if using). Cover and place in the fridge until ready to serve.

Place all the items on the table and allow everyone to help themselves.