Made for sharing Scandinavian-inspired Smørrebrød - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Made for sharing Scandinavian-inspired Smørrebrød By You Magazine - May 2, 2021 Caper berries come from the same plant as capers but are about the size of grapes and have a distinct flavour that is reminiscent of mustard. For this Scandinavian-inspired board, they’re chopped and mixed into cream cheese, which pairs perfectly with smoked salmon and tangy pickled spring onions. Erin Scott SERVES 2-4 100g smoked salmon Dark brown flatbread-style crackers (with or without fruit) PICKLED SPRING ONIONS 60ml rice vinegar, apple cider vinegar or white wine vinegar 60ml water 1⁄2 tsp caster sugar 1⁄4 tsp fine sea salt 1 tsp black peppercorns 6 spring onions, white and green parts, cut into 6mm slices CAPER BERRY CREAM CHEESE 115g cream cheese, at room temperature 7 caper berries, stemmed and finely chopped, plus a few whole berries to garnish 2 tbsp lemon juice Pickle the spring onions. In a small non-reactive saucepan, combine the vinegar, water, sugar, salt and peppercorns. Bring to a boil. Remove the pot from the heat, add the spring onions and let them soak until cool. The pickled onions can be enjoyed immediately or transferred with some of the pickling liquor to a 240ml jar, covered with an airtight lid, and stored in the fridge for up to 3 weeks. Make the caper berry cream cheese. Stir together the cream cheese, chopped caper berries and lemon juice. Season with a pinch of salt and plenty of black pepper. To assemble, spoon the caper berry cream cheese into a small bowl and place it on a serving board (with a small knife for spreading). Arrange the smoked salmon, crackers and whole caper berries to the side. Serve the pickled spring onions in a little bowl with a spoon or a few toothpicks. Now buy the book Our recipes are from Boards, Platters, Plates by Maria Zizka, published by Artisan Books, price £15.99. To order a copy for £13.59 until 16 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Photographs: Erin Scott. Maria Zizka 2021 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved