Deliciously simple modern Scandinavian recipes
Traditionally served whenever family and friends get together, smorgasbords are a celebration of food and gatherings. They have always featured crispbreads (kna ckebro d), which in Sweden are eaten like bread. This collection of simple recipes reflects the modern, more informal approach to smorgasbords so as well as classics, such as skagen (prawn salad) and citrus and spice cured gravadlax, it includes dishes such as fried chanterelles on toasted sourdough, barbecued zesty cod burgers and orange and ginger waffles with rhubarb compote. For spring, there are ideas for an Easter celebration and a bonfire party, for summer a midsummer gathering and crayfish party. Autumn has a feast supper and foraged dinner and Winter a Christmas drinks and New Year's brunch. The emphasis always is on selecting quality, seasonal ingredients to share and enjoy with friends and family.
Signe Johansen is the author of six food and drink books, and contributor to a dozen others. She has also written for the FT and delicious, The Times, Sunday Times, Daily Mail, Stella and Marie Claire.
Peter's Yard came about when English friends, Ian and Wendy, left their corporate jobs to pursue their ambition of introducing a Swedish-inspired bakery to the UK. They met Peter Ljungquist, who has a small bakery in a typical Skanegard in the Swedish countryside, and discovered the most delicious crispbread they had ever eaten. They convinced Peter that his sourdough crispbread had to be shared with the wider world, and so, Peter's Yard crispbread was born - inspired by Peter, his lovely home and his yard with a wooden gate on the edge of the beautiful Swedish countryside.