Trine's teamed up with cheese company Castello to bring us the concept of 'smorging' - a verb taken from the Scandinavian concept of Smorgasbord and the idea is to team your fave cheese flavours with different foods for an informal meal.
This recipe matches creamy Danish Blue cheese with cold leftover lamb and basil - and we can attest it's a winner. A great one to try with your roast leftovers this Easter monday.
- Castello Extra Creamy Danish Blue
- Slices of leftover lamb
- ½ cucumber
- 1 tbsp lemon juice
- 1 tsp lemon zest from un-waxed lemon
- Fresh basil
- Rye crisp bread
- salt and pepper
Method1 Cut the cucumber into small cubes, and mix in a bowl with lemon zest and juice. Season to taste with salt and pepper.
2 Place slices of lamb on crisp bread, then slices of the Danish Blue on top, divide the cucumber salad on top and decorate with fresh basil.
3 Place on a serving dish or wooden board.
4 Alternatively, serve each element individually and allow guests to assemble
Nutrition InformationServes 4-6
Cook's tip: Leftover mint sauce can also be used, or any herb such as parsley or chives.
For exclusive competitions and amazing prizes visit Reveal's Facebook page NOW!