I hope you all had a wonderful Christmas in good company and enjoyed delicious food and got a chance to relax for a few days! If you're like me, you're surprised by the approach of New Year's Eve. It's quite ridiculous as Christmas and New Year are always just one week apart from each other, but every single year I find myself kind of surprised by their proximity. Suddenly, one has to change from Christmas mood to the celebration of a new, hopefully exciting year.
Some of you may have made plans for New Year's Eve. Maybe a party at a friend's house or a casual get-together? Or maybe you're feeling a bit overwhelmed by it all and consider spending a night at home. Or you're hosting a New Year's Eve party yourself (awesome!). Well, for all of you who haven't yet decided what to serve next Wednesday whether to friends, family, or just yourself, I have a Nordic treat that I strongly recommend you to consider.
I call these Nordic canapés as they really are a culinary love letter to Nordic flavors. Dark rye bread is topped with smetana, a kind of sour cream from Eastern and Central Europe, finely diced red onion, roe, gravlax, and dill. These are super easy and quick to prepare, look absolutely stunning, and taste amazing. In my world, there's no better way to welcome guests into your home. Serve with a glass of sparkling wine and welcome 2015 with a broad smile.
Nordic Canapés with Roe & Gravlax
I recommend dark rye bread or Nordic potato rye bread/limpa (which I actually used), but crispbread or lightly toasted toast would work as well. Use whatever roe you like the most or are able to find; this time, I used vendance (the orange one in the pictures) and European whitefish (the yellow one). You can make gravlax yourself or buy it from a trusted source. Always make sure the gravlax is fresh; it should be consumed within a couple of days.
dark rye bread or Nordic potato rye bread/limpa
butter
smetana or full-fat sour cream
red onion, finely diced
fish roe, thawed if frozen
gravlax, cut into thin slices
dill
Cut out canapés using a cookie cutter of your choice. I used a round one with a diameter of 4 cm / 1.5". Lightly butter each piece. Top with smetana or full-fat sour cream, finely diced red onion, roe or gravlax (or even both), and dill. Serve and enjoy!
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