The Safecuterie Project: The Scandi Board

To purchase (unless you make/grow this stuff already, of course) :

• Wine pickled herring

• Smoked salmon

• Smoked oysters (omit if there's a shellfish allergy)

• Lingonberry jam

• Plain goat cheese log

• Rye or Gluten Free Wasa Bread

To Create:

• Pickled onions

  
  

  • 1 large red onion, thinly sliced

  • ¾ cup white vinegar

  • ¼ cup water

  • 1 tsp sea salt

  • 1 tsp honey

  • 1 teaspoon caraway seeds

  
  

  Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serving.

  
  

• Carrot Salad

  
  

  • 2 packed cups of carrots, washed and shaved or julienned

  • 2 teaspoons sea salt

  • enough water to cover the carrots

  
  

  Combine your shaved or julienned carrots and salt in a 3+ cup storage container, cover with water, and let sit overnight in the refrigerator.

  
  

  Drain/press the liquid out of your carrots and rinse well before dressing with:

  
  

  • 3-4 tablespoons lemon juice (juice of 1/2 a large lemon)

  • 1/3 cup + 1 tablespoon olive oil

  • 2 tablespoons raw apple cider vinegar

  • 1 heaping tablespoon of stone ground mustard

  • 1 teaspoon maple syrup or raw honey

  • sea salt and pepper to taste

  
  

  Whisk together to emulsify the dressing before coating your carrots thoroughly.

  
  

• Dill & Horseradish Savory Non-Dairy Whipped Cream

  
  

  • 1/2 cup non-dairy heavy whipping cream

  • 1 tsp prepared horseradish (or to taste)

  • 1/2 tsp dill weed

  • ½ tsp white wine vinegar

  • sea salt

  • white pepper

    
    

  In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper.

For a little sweet:

• Chocolate Bark

• Fruit Balls

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