Embrace Nordic cuisine’s healthy prepared and preserved food culture, and create a gourmet plate without turning on the stovetop. In this Scandinavian summer recipe, a beet and preserved lemon yogurt acts as a flavour-packed anchor to smoked fish like salmon, mackerel, or trout; shaved fennel; and roasted sunflower seeds.
Per serving:
To food processor, add beets and half of the chopped preserved lemon, and pulse until finely chopped. Add yogurt and lemon juice and blend until smooth and creamy.
Swoosh beet yogurt mixture on bottom of large platter or on individual plates with the back of a spoon.
To beet yogurt mixture, evenly scatter over shaved fennel, smoked fish, and sunflower seeds. Garnish with dots of mustard, olive oil, fennel fronds, and remaining half of the chopped preserved lemon. Serve with additional lemon for seasoning.
Tip: Use smoked salmon, trout, or mackerel in this dish-all are delicious. Precooked beets are found in vacuum-sealed packages in the produce section of grocery stores.