Scandi Brunch Board

Name: Thermomix recipe: Scandi Brunch Board
Prep time: 2 h
Ingredients: 1 Batch Black Russian Bagels; OR 1 Batches Seeded Sourdough Bagels; 1 Batch Whipped Lemon Feta; 1 Batch Ploughwoman's Pickle Dip; a little Ploughwoman's Pickle; 1 Batch Zhooshed Olives; 1 Batch Beetroot Cured Salmon including the salad in the recipe; a few cubes Ponzu Gel Cubes or to taste (Not Scandi at all, but so good!); sliced ham, or other deli meats of choice; 1 Batch Egg Salad or jammy boiled eggs, peeled and chopped; 1-2 sprays of mini tomatoes on the vine; capers to taste; caviar to taste; roasted or boiled baby potatoes

Serves 10-20 Prep Time 2 hours Rated:

A Nordic-inspired grazing board with cured salmon, dark bagels, ponzu gel cubes and elegant little extras. (Cue the caviar!)

Anytime you are entertaining for a brunch or breakfast, this needs to be your go to! Keep your brunch elegant, effortless, and utterly indulgent with this Scandi-inspired grazing board. Think silky cured salmon, pops of caviar, dark toasted bagels, creamy pickle cheese dip, and tiny bursts of umami from ponzu gel cubes. Fancy olives, a crisp fennel salad, and a few pickled treasures bring freshness and balance, while lemon, dill, and fresh herbs tie everything together. It’s a feast for the eyes and the taste buds; a relaxed, beautiful way to celebrate anything special with family and friends.

It’s fresh, savoury and ideal for Christmas morning, long weekend brunches or any time you want to set out a spread that lets guests graze, assemble and linger, no cooking stress required. Pop the cork, you are officially entertaining like royalty!

Need

1 Batch Black Russian Bagels Recipe
OR 1 Batches Seeded Sourdough Bagels Recipe
1 Batch Whipped Lemon Feta Recipe
1 Batch Ploughwoman's Pickle Dip Recipe
a little Ploughwoman's Pickle Recipe
1 Batch Zhooshed Olives Recipe
1 Batch Beetroot Cured Salmon including the salad in the recipe Recipe
a few cubes Ponzu Gel Cubes or to taste (Not Scandi at all, but so good!) Recipe
sliced ham, or other deli meats of choice
1 Batch Egg Salad or jammy boiled eggs, peeled and chopped Recipe
1-2 sprays of mini tomatoes on the vine
capers to taste
caviar to taste
roasted or boiled baby potatoes

Do

1: Pre-make all the elements ahead of guests arrival. Choose which elements you want to include, if you didn't want to cure the salmon for example, just purchase a side of smoked salmon or trout and use that. Leave the potatoes out, or add more salad if your guests are into that.
2: Let’s Assemble!
3: Anchor the board
4: Place your cured salmon slices in the centre, fanned out so everyone can grab a piece. Keep it low and elegant, not piled high.
5: Scatter the ponzu gel cubes across the salmon, add a few caperberries, and edible blooms if you have them available.
6: Stack the bagels
7: Halve or quarter your dark bagels and toast lightly. Arrange them vertically or fan them around one edge of the board for height.
8: Add creamy bowls
9: Spoon your creamy cheese dip into a small bowl. If you have crème fraîche or labneh, pop that in another bowl. Swirl the top with a little olive oil or lemon zest for instant wow.
10: Use them sparingly across the board, little bursts of flavour like edible jewels.
11: Put your zhooshed brined olives in a small bowl or scatter some loose for casual charm.
12: Fresh & crisp elements
13: Pile the fennel salad loosely on the board. Add cucumber ribbons, radish slices, or green apple if using. Keep it airy and fresh-looking.
14: Pickled treasures & sharp hits
15: Tuck in small bowls of pickled shallots, cornichons, or capers. Add a tiny dish of horseradish cream for those who like a kick. Add your bowl of Ploughwoman's pickle.
16: Add the caviar
17: Serve in a tiny dish or spoon a few pearls directly on top of the salmon slices just before serving. A little goes a long way — it’s all about those glimmering pops of luxury.
18: Finishing touches
19: Sprinkle dill fronds or fennel fronds over the salmon and salad. Wedge a few lemon slices around for colour and extra zing. Add a pinch of cracked black pepper over the salmon just before serving.
20: Optional warmth
21: If you’re adding soft scrambled eggs or roasted baby potatoes, place them in small warm dishes off to the side, they’ll invite everyone in without crowding the board.
22: Tips for a stunning look:
23: Keep bowls low so the salmon remains the star.
24: Scatter elements loosely, “controlled chaos” is beautiful.
25: Use contrasting colours: dark bagels, pink salmon, green herbs, pale fennel, and those shiny caviar pearls.

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Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!