Spring Smörgåsbord #OurFamilyTable

April 23 is National Picnic Day. So the #OurFamilyTable group has decided to share our favorite portable picnic recipes to bring to the blanket.

Portable Picnic Food

Apple Rose Tarts by Simply Inspired Meals
Carrot Kohlrabi Coleslaw by A Kitchen Hoor's Adventures
Pan Bagna by Our Good Life
Peach Crumble Bars by Hezzi-D's Books and Cooks
Sour Cream and Chive Deviled Eggs by Cheese Curd In Paradise
Spring Smörgåsbord by Culinary Adventures with Camilla
Summer Pasta Salad by Sweet Beginnings
Tuna Antipasto by Art of Natural Living

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Spring Smörgåsbord

One of our favorite picnic meals is a Scandinavian-style smörgåsbord filled with boiled shrimp, smoked fish, pickled vegetables, and roasted potatoes.

Smørrebrød means 'buttered bread' in Danish and refers to traditional open-face sandwiches with a myriad combination of toppings that are presented atop slices of dark Danish rye bread (rugbrød) and washed down with a crisp, cold lager beer (øl).

So I usually present platters of ham, hard-boiled eggs, shrimp, potatoes, avocados, rhubarb-raspberry jam, cornichons, fresh radishes, fresh sugar snap peas, fresh mint, and fresh parsley.

And to round out a Spring Smörgåsbord, you need a layered cake...such as a Petaled Ricotta Layer Cake...though a traditional dessert would be a strawberry cake.

And you'll also need an Aquavit cocktail. I'm partial to an Aquavit & Tonic. Skål!

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