The smörgåsbord is the latest of many Scandinavian trends to take over Britain’s kitchens. Crispbreads and slices of rye and sourdough are used as a base for layers of toppings, spreads and cheeses - but this is no ordinary cheeseboard. Thanks to Castello’s smorging concept, cheese can be the main event by combining different tastes and textures.
Here, Castello’s Tickler Cheddar is the star of the show, and is ready to be complemented with a sweet and sour red pepper, walnut and pomegranate salsa. To round off this addictive combination, try roasted beetroot for earthy sweetness, quail eggs for softness and spicy tomato chutney for some kick. For crunchiness, serve with celery, rye crackers or a toasted baguette. Partner this healthy vegetarian feast with a mixture of beetroot and pomegranate juice that will stay in tune with the flavours.
Red pepper, walnut and pomegranate salsa
Once the peppers are roasted, this salsa takes no time to prepare. You can roast them in advance or buy ready roasted peppers (Piquillo peppers work best).
Serves 4
5 small red peppers (750g)
2 tablespoons olive oil
Seasoning
¼ teaspoon cumin
45g walnuts, finely crushed
2 teaspoons lemon juice
1 tablespoon pomegranate molasses
Preheat the grill to maximum. Halve, core and seed the peppers. Lay them on a baking tray lined with foil, brush with oil and grill for 25 to 30 minutes until the skins are well charred.
Place the charred peppers in a bowl and cover with plastic film. Leave to cool. When the peppers are cool enough to handle, peel off the charred skin and chop into 3cm strips. Season with salt, pepper and cumin then add the walnuts, lemon juice, pomegranate molasses and what is left of the olive oil and toss well. Spoon some salsa on a cracker or toasted baguette and top with cheddar.
Tip-topping castello
For more information on the full range of Castello cheeses and a collection of mouthwatering smorging recipes and drink pairings, visit castellocheese.co.uk
