Buffet for Midsummer

Name: Buffet for Midsummer
Prep time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Norwegian
Ingredients: --- Fish Section ---; 200 g smoked salmon; 1 lemon, cut into wedges; 2 tbsp capers; --- Meat Section ---; 200 g roast beef; 1 jar pickles; 100 g cured leg of lamb; --- Salads and Sides ---; 1 bunch asparagus; 100 g prosciutto; 2 dl potato salad; 1 dl sour cream; 1 cucumber, sliced; --- Bread and Crackers ---; 1 long baguette; 100 g butter; A pack of rye crackers; --- Cheese Platter ---; 150 g brie cheese; 150 g camembert; 150 g blue cheese

As Midsummer’s Eve approaches, I love to put together a generous buffet that’s both festive and flexible. There’s something special about gathering friends around a table filled with delicious Norwegian delicacies.

What I like most about a buffet is the opportunity to vary and adapt according to guests’ tastes and seasonal ingredients. The combination of salty cured meats, smoked salmon, and fresh salad provides a perfect balance of flavors and textures.

Sometimes, when I really want to go all out, I include dishes from my Norwegian buffet for May 17th for extra inspiration.

Although it might seem extensive to prepare, much can be done ahead of time. Slice the cheeses, make the potato salad, prep everything that can be ready, so it’s just about assembling on the day. Perfect for a relaxed but tasty Midsummer celebration.

Jump to recipe

Servings: 4 Prep Time: 60

Rating: 5.0/5

( 1 votes )

Ingredients

--- Fish Section ---
200 g smoked salmon
1 lemon, cut into wedges
2 tbsp capers
--- Meat Section ---
200 g roast beef
1 jar pickles
100 g cured leg of lamb
--- Salads and Sides ---
1 bunch asparagus
100 g prosciutto
2 dl potato salad
1 dl sour cream
1 cucumber, sliced
--- Bread and Crackers ---
1 long baguette
100 g butter
A pack of rye crackers
--- Cheese Platter ---
150 g brie cheese
150 g camembert
150 g blue cheese

Instructions

Begin by arranging the fish section. Neatly place the smoked salmon on a dish, squeeze a little lemon juice over it, and garnish with lemon wedges and capers.

Arrange the meat section by placing the roast beef and cured leg of lamb on separate dishes. Serve pickles in a small bowl on the side.

Peel and cook the asparagus for 2-3 minutes. Rinse in cold water and wrap prosciutto around each stalk. Place them on a dish with potato salad and sour cream as sides.

Slice the cucumber and place it next to the potato salad dish for extra freshness.

Cut the baguette into slices and have the butter ready on the side. Lay out rye crackers for those who prefer them with cheese.

On a larger platter, arrange the cheeses. Allow them to sit at room temperature for about 30 minutes before serving for optimal taste.

Place all the dishes nicely on the table, so guests can easily help themselves.

Notes

Tip: For an extra touch of local flavor, serve with a simple potato salad made with new potatoes and Norwegian herbs.

Variants & Tips

Vegetarian version: Focus on salads, cheese, and fresh bread, and skip cured meats and meat.
Luxury version: Include lobster or shrimp for an exclusive touch.
Vegan version: Replace smoked salmon and cheese with hummus and stuffed peppers.

Serving Suggestions

Serve with a fresh summer drink like lemonade or light cider.
A simple green salad with seasonal leaves will further freshen up the buffet.
For a sweet finish, you could make a classic cream cake with strawberries and vanilla custard.

Frequently Asked Questions

Can I prepare the dish the day before?

Yes, most elements can be prepared the day before. Just store them separately in the fridge. Smoked salmon and cured leg of lamb can be plated and covered. Slice the baguette just before serving to avoid dry edges.

How do I store leftover food?

Wrap any leftovers individually in cling film or storage boxes. Cured meats keep well in the fridge for several days. Note that bread can dry out and should be eaten first.

What can I use instead of blue cheese?

If blue cheese isn’t to your taste, you can replace it with a mild cambozola or a creamy, aged goat cheese for a milder option.

Is it okay to use frozen fish?

Fresh fish tastes best on the buffet, but you can use frozen if you let it thaw completely in the fridge first to preserve the flavor.

What drinks go well with the buffet?

A light, dry white wine or a sparkling rosé pairs excellently with many of the dishes. Beer, especially light lager, is also a good choice.

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Buffet for Midsummer