Perfect for serving with festive tipples, this recipe is courtesy of the Good Housekeeping Institute's cookery school, which has recently opened. It offers an array of different courses to try, including a continental Christmas one, where you can learn how to make this particular dish.
It involves serving the likes of fresh dish, beetroot and pickled onions, as well as sour cream and crisp breads. This selection of tasty snacks will go down a storm with your foodie-loving friends.
- 200g (7oz) cooked beetroot, diced
- 3 sprigs dill, chopped
- 1.5 teaspoons wholegrain mustard
- 100g (3 ½oz) each pickled onions and cornichons, drained
- 150g (5oz) cooked crayfish tails or cooked prawns
- 4 tablespoons sour cream
- 125g (4oz) smoked, peppered mackerel fillets, skinned and flaked
- 200g (7oz) sliced gravadlax → pre-made
- 12 crisp breads or crackers
Method1 In a serving bowl, mix the beetroot with the dill and mustard.
2 Put the pickled onions and cornichons into a separate, small serving bowl.
3 Put the crayfish or prawns and mackerel flakes into a medium serving bowl and the sour cream into a small serving bowl.
4 Lay the slices of gravadlax on a board.
5 Let everyone help themselves from the Smorgasbord at the table, spreading crispbreads with sour cream and topping with the fish and vegetables.
Prep Time25 minutes
Nutrition InformationServes 4
Entertaining this Christmas? Check out these other fab recipes:
Lemon Triple Layer Berry Cake
Prawn Wontons With Chilli Strawberry Jam
Rum Cocktails For Christmas
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