In Sweden we like to eat plockmat, lots of different little bits for dinner with some nice bread with it. After our big lunch out on Sunday we couldn’t really think much about food that afternoon, we were too full, so I improvised a plock plate even though the fridge was quite empty. This is the result:
Plock plate, 3 portions
1 packet Swedish smoked sausages (or Frankfurters)
12 crustades (you find them at Waitrose and they are actually imported from Sweden)
Swedish cream cheese with girolles (or use brie)
Small gherkins or cornichons
Fru the sausages in some butter and cut them into pieces. Put a bit of cheese into each crustade, pu them into a 200C oven for about 5 minutes until the cheese has melted and the crustades are a bit browner (but not too brown). If you used brie, put a small dollop of jam (apricot, gooseberry, pear, fig…) into the crustades when they come out of the oven. Put everything on a plate together with the strawberries and gherkins. Serve with bread and balsamico glaze (for the sausages). We also had a baked camembert, which will get its own post.