Scandi Style Open Faced Sandwich Platter

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 6

When grazing boards are done well they become a real treat for the senses. Our beautiful eggs play a starring role in this Scandinavian inspired board of delicious open faced sandwich toppings. You can mix and match your toppings to suit your crowd.

You’ll need a large serving board for this or a few smaller ones. 

1 small fillet beef (pprox.. 350g)
Olive oil
Sea salt and freshly ground black pepper
6 Clarence Court Hens Eggs
12 Clarence Courts Quails Eggs
Honey dill dressing (see recipe below)
Jarred marinated herring
150g smoked salmon
A few slices of cucumber
A bunch of fresh rainbow coloured radishes and baby carrots, washed
2 tablespoons capers
3 tablespoons crispy dried onions
A small mixed bunch of fresh dill, chives and parsley
A small log of butter
1 large or 2 small loaves of rustic or rye bread, cut into small slices
A selection of whole grain crackers 

For the honey dill dressing

2 tablespoons Dijon mustard
1 tablespoon runny honey
1 tablespoon white wine vinegar
4 tablespoons olive oil
1 small bunch dill, finely chopped
Zest of 1 lemon
Juice of ½ lemon
Sea salt and freshly ground black pepper

Remove the beef from the fridge 30 minutes before cooking so it has time to come up to room temperature. Rub the beef with a little olive oil. Place a medium sized frying pan on a medium heat. Once hot enough sear the meat all over for about 3-4 minutes on each side. Place on a plate and season all over in salt and pepper, cover with tin foil and allow the meat to rest.

Place two pans of water on to boil. Cook the hens’ eggs for around 8 minutes in one pan and the quails eggs in another pan for around 2 minutes. Once cooked carefully remove the eggs from the water and place in a large bowl of ice water to cool.

Meanwhile make the dressing, place the ingredients in a clean jam jar with a lid and shake well to combine.

Just before you’re ready to serve, peel the eggs and slice the hens’ eggs in half. Remove the foil from the beef, place on a board and slice very thinly.

Prepare your serving board by covering in a couple of squares of white or brown parchment. Place the eggs in centre of the board with the jar of dressing and spoon. Put the vegetables and herbs next to the jar. You could include a small pair of scissors to use for snipping the herbs. Put the herring in a small bowl and place on the board with the salmon and beef arranged nearby. Place the capers and crispy onions in little jars on the board. Add the bread, crackers and the butter wrapped in greaseproof with a butter knife. Serve with plates, cutlery and napkins so everyone can dig in.

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Scandi Style Open Faced Sandwich Platter

Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 6

When grazing boards are done well they become a real treat for the senses. Our beautiful eggs play a starring role in this Scandinavian inspired board of delicious open faced sandwich toppings. You can mix and match your toppings to suit your crowd.

Method

Remove the beef from the fridge 30 minutes before cooking so it has time to come up to room temperature. Rub the beef with a little olive oil. Place a medium sized frying pan on a medium heat. Once hot enough sear the meat all over for about 3-4 minutes on each side. Place on a plate and season all over in salt and pepper, cover with tin foil and allow the meat to rest.

Place two pans of water on to boil. Cook the hens’ eggs for around 8 minutes in one pan and the quails eggs in another pan for around 2 minutes. Once cooked carefully remove the eggs from the water and place in a large bowl of ice water to cool.

Meanwhile make the dressing, place the ingredients in a clean jam jar with a lid and shake well to combine.

Just before you’re ready to serve, peel the eggs and slice the hens’ eggs in half. Remove the foil from the beef, place on a board and slice very thinly.

Prepare your serving board by covering in a couple of squares of white or brown parchment. Place the eggs in centre of the board with the jar of dressing and spoon. Put the vegetables and herbs next to the jar. You could include a small pair of scissors to use for snipping the herbs. Put the herring in a small bowl and place on the board with the salmon and beef arranged nearby. Place the capers and crispy onions in little jars on the board. Add the bread, crackers and the butter wrapped in greaseproof with a butter knife. Serve with plates, cutlery and napkins so everyone can dig in.

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Ingredients

You’ll need a large serving board for this or a few smaller ones. 

1 small fillet beef (pprox.. 350g)
Olive oil
Sea salt and freshly ground black pepper
6 Clarence Court Hens Eggs
12 Clarence Courts Quails Eggs
Honey dill dressing (see recipe below)
Jarred marinated herring
150g smoked salmon
A few slices of cucumber
A bunch of fresh rainbow coloured radishes and baby carrots, washed
2 tablespoons capers
3 tablespoons crispy dried onions
A small mixed bunch of fresh dill, chives and parsley
A small log of butter
1 large or 2 small loaves of rustic or rye bread, cut into small slices
A selection of whole grain crackers 

For the honey dill dressing

2 tablespoons Dijon mustard
1 tablespoon runny honey
1 tablespoon white wine vinegar
4 tablespoons olive oil
1 small bunch dill, finely chopped
Zest of 1 lemon
Juice of ½ lemon
Sea salt and freshly ground black pepper