If seafood starters are not your favourite but you still want no-cook, low-prep Christmas appetisers try this Italian charcuterie platter, or favourite party crostini 4 ways.
Seafood
Fish might not be the obvious choice for a Christmas meal if you’re a lifelong meat-eater, but there are only so many turkeys you can eat! I have served seafood in place of a roast bird on many an occasion and my baked salmon with rosé wine sauce has never raised an eyebrow. It’s a delicate and flavoursome dish that serves 8 and is full of cheer thanks to its Christmas palate of red, white and green. For a smaller Christmas gathering, salmon with lemon dill sauce is lively and refreshing and the sprinkling of frondy dill, reminiscent of winter fir trees. Or push the trawler all the way out with a seafood lasagne of crab, shrimp, scallops and calamari. It’s a seafood extravaganza kept quiet under a snowy white blanket of pasta layers, velvety bechamel sauce and melty cheese.
Scandi inspired grazing board
This sharing platter is not your typical smorgasbord. I have taken and tweaked some of the trademarks to create my own version that suits my family’s taste. A typical Scandinavian smorgasbord will usually boast a mix of both hot and cold dishes; smoked, pickled, or fermented fish; wholegrain breads and crispbreads; eggs; meatballs; pâtés; beetroot salad and dill. PHEW! My grazing board leaves out the fermented fish, but nods in the right direction with hot and cold smoked salmon. I’ve added salmon roe, which are beautiful, orange-coloured beads that glitter in the light. They are a bit of a luxury item, but they lift this board to Christmas status with their bauble-like shimmer. I’ve stuck to pickled vegetables; capers, gherkins and onions, rather than fish. I’ve included Kirby cucumbers for their unparalleled crunch, but any of your favourite dip-easy crudités will do. You would probably find beets in salad form on a true Scandi board, but I’ve made a smooth, tangy dip perfect for slathering on classy crackers and topping with a slither of salmon and half a spoonful of roe pearls. Or go Nordic-style and pile it all on half a boiled egg. I’ve filled in the gaps with our favourite crisps and crackers and finished off with a festive sprinkling of fresh dill.
Serving suggestions
I could eat this year-round and at any time of the day! Yes, I could unashamedly eat this at breakfast. However, I tend to reserve it for Christmas and serve it as a stupendous seafood appetiser. And I have three good reasons for this. First, there is nothing to cook- you can prep the pickled onions and dip ahead of time. This means no fretting over oven space or missing out whilst in the kitchen. Second, pickled vegetables and fish are so easy on the digestion, so you don’t feel defeated before you’ve started the Christmas main course. And third, it is a showstopping centrepiece that screams celebration!
Storage and leftovers
I recommend preparing the pickled red onion and beetroot dip a day or two ahead so there is nothing left to do besides arranging your nibbles artistically on the board. I make plenty of pickled red onions and bring them out with any post-Christmas cold cuts. They’ll keep for up to two weeks in the jar in the fridge. The beet dip will last for up to 3 days. I might shuffle any remaining crackers back into their box, but the other leftover bits and bobs on this grazing board, I would dispose of. Especially if they have been sitting out a while.
Other Christmas sides to try
Braised Red Cabbage Butternut Squash Casserole (Gratin) Easy Roasted Parmesan Brussels Sprouts and Carrots Miso Roasted Carrots
