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To make the cottage cheese dip, mix the spring onion and dill with the cottage cheese and lemon juice, and season. Put the cottage cheese dip, pickled cabbage and salmon caviar or roe (if using) into separate bowls or ramekins. Slice the jarlsberg in half so that you have two wedges, then cut the gouda into triangles. Using a cheese plane, cut the gjetost into neat triangles. Lightly crush half of the cooked potatoes.
To assemble, grab the largest chopping board or platter you have and get creative. Using the full rainbow of colours and layering up the variety of flavours, build the platter, starting by putting the bowls or ramekins across the board, leaving plenty of room in between each one. Put the jarlsberg halves on the right of the board (arranging the board with it placed horizontally in front of you) and the gouda and gjetost triangles in separate piles or overlapping layers near the centre. Put the pickles, radishes, crispbread, rye bread and chicory around the edge of the board, and finish by adding the fish (flaking the cooked salmon), rocket, potatoes, lemon slices and halved eggs. Finally, fill the gaps with dill sprigs and sprinkle over some capers.
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