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Scandinavian Crayfish and Smoked Salmon Platter

Scandinavian Crayfish and Smoked Salmon Platter
This elegant platter combines tender crayfish and smoked salmon for a dish that feels special yet requires minimal effort. Fresh dill and lemon brighten the rich flavors while crunchy cucumber and soft-boiled eggs add texture. Perfect for brunch or light dinners it arranges quickly and impresses every time. Simple ingredients shine in this classic Scandinavian-inspired spread.
Ingredients
  • 500g (1 lb) cooked crayfish with shells
  • 500g (1 lb) smoked salmon
  • 200ml (7 fl oz) sour cream
  • 3 tablespoons fresh dill finely chopped
  • 1/2 cucumber thinly sliced
  • 1 tomato thinly sliced
  • 2 hard-boiled eggs peeled and quartered
  • 1 lemon cut into wedges
  • 2 tablespoons fresh parsley chopped
  • 4 slices crispbread or 9 slices French bread
Instructions

1. Rinse the cooked crayfish under cold water then pat dry with paper towels and set aside

2. In a medium bowl combine the sour cream and chopped dill then chill until serving

3. Arrange the smoked salmon slices on a large platter

4. Spread about 1 tablespoon of the dill sour cream mixture over each salmon slice

5. Place the whole crayfish around the salmon

6. Arrange the cucumber and tomato slices over the platter

7. Place the hard-boiled egg quarters around the platter

8. Scatter the lemon wedges and sprinkle with chopped parsley

9. Serve immediately with crispbread

Tools
  • bread knife
  • cheese knife
  • cutting board
  • medium-sized bowl
  • paper towels
  • platter or individual plates
  • refrigerator
  • spoon

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