Norwegian Cured Meat Platter
A good cured meat platter should be easy to share, beautiful to serve and balanced between salty, sweet and crisp elements. This inspiration recipe for Norwegia…
Ingredienser
Instructions
Prepare a large platter or board with enough space.
Place the largest elements on the platter first, such as whole or sliced cured sausage and cured ham.
Arrange the rest of the cured meats in small groups so the platter is easy to serve from.
Add fruit and berries between the cured meats.
Place the marmalade in a small bowl on the platter.
Fill empty spaces with salted crackers just before serving.
Nutrition per serving
Energi ca. 1023 kcal
Protein 50.0 g
Fett 63.5 g
Karbohydrater 63.6 g
Fiber 6.4 g
Sukker 22.8 g
Salt 7.5 g
Tips & tricks
Add the crackers to the platter at the very end. This keeps them crisp and prevents them from absorbing moisture from fruit, berries or marmalade if the platter sits out for a while.
Did you know?
Cured meats have concentrated saltiness and therefore pair well with sweetness from fruit and marmalade. A good cured meat platter is about texture variation, so salty meat, crisp crackers and fresh sides balance each other. Small groups on the platter also make it easier to serve from.
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