Breathing new life into a classic is never an easy task, but thanks to Castello’s smorging concept, your cheeseboard is no longer limited to an after-meal course.
The perfect smörgåsbord consists of slices of rye, sourdough or crackers as a base for luscious layers of spreads, charcuterie and cheeses - and here Castello’s Creamy White is the star of the buffet.
A pea, pine nut and dill mousse – with its combination of floral, earthy tastes – is the perfect partner to the creaminess of the cheese. Add ham, salami and a hint of honey mustard, crispbread and pickled onions and you will have achieved harmonious smorging across the board: salty, sweet, sour, umami (savoury), soft and crunchy. As for drinks, rethink that glass of chardonnay and surprise your guest with a crisp craft cider.
Pea, pine nut and dill mousse
Serves 4
Got a few unexpected guests on the way? This easy dip can be whipped up at the last minute thanks to that trusty bag of peas in the freezer.
500g frozen petit pois
50g pine nuts
15g dill, finely chopped
2 tsp cider vinegar
Seasoning
- Place the pine nuts in a small frying pan on a medium heat for 3 to 4 minutes until evenly toasted. Leave to cool.
- Place the petit pois in a saucepan of boiling water. Bring the water back to boiling point, lower the heat and simmer for 5 minutes. Drain and run cold water over the peas to cool them slightly.
- Blend the petit pois, pine nuts, dill and cider vinegar to obtain a smooth puree with texture. Adjust the seasoning. Serve as a spread topped with a slice of Castello Creamy White.
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
