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Scandi-style platter recipe

Scandi-style platter recipe

1 rating

Created by The Tesco Real Food team

Nothing says Boxing Day like a buffet. This Scandinavian-inspired platter is packed with bold and fresh flavours - just what you need after Christmas! See method

Ingredients

  • 4 medium eggs
  • 4 slices rye and mixed seed sourdough loaf
  • 80g silverskin pickled onions, drained
  • 140g pack Tesco Finest gravadlax

For the potato salad

  • 500g new potatoes, halved or quartered if large
  • 25ml olive oil
  • 1 tbsp white wine vinegar
  • ½ tbsp Dijon mustard
  • ½ tbsp caster sugar
  • ½ small red onion, finely chopped
  • 10g fresh dill, finely chopped
  • 10g fresh chives, finely chopped

For the cucumbers

  • 200g baby cucumbers, halved
  • 2 tsp caster sugar
  • 1 tbsp white wine vinegar
  • 10g fresh dill, finely chopped

For the beetroot

  • 250g ready cooked beetroot, finely chopped
  • ½ lemon, juiced
  • 2 tsp horseradish sauce
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2060kj
    491kcal     25%

  • Fat

    17g 25%

  • Saturates

    3g 17%

  • Sugars

    16g 17%

  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 56.4g Protein 22.7g Fibre 8.2g

Method

  1. Bring a large pan of salted water to the boil. Add the potatoes and simmer for 12-15 mins until tender. Add the eggs for the final 7 mins of cooking. Drain, remove the eggs and sit in iced water to stop them from cooking any further.
  2. Mix the olive oil, vinegar, mustard, sugar, red onion, dill and chives together in a bowl. Add the potatoes, season to taste and toss until well coated in the dressing.
  3. In a separate bowl, toss the cucumbers with the sugar, vinegar and dill and season to taste.
  4. In a third bowl, mix the beetroot with the lemon juice and horseradish sauce, season to taste.
  5. Peel the eggs and slice in half. Cut the bread into triangles and arrange on a board with the eggs, pickled onions and gravadlax and accompanying dill sauce. Serve with the potato salad, cucumbers and beetroot.

Tip: The potato salad can be made with leftover roast potatoes. Re-heat in the oven for 10-12 mins and toss in the dressing.

See more Christmas buffet recipes

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