This festive cheese board brings two of our seaweed recipes together on one platter. The winter spiced pickled channelled wrack is crunchy and tangy, with orange, ginger, and cardamom to give it a Christmas flavour. The seaweed crisp bread, made with seeds and oats, is sturdy enough to pile everything onto. Add a few cheeses, a drizzle of honey, some grapes, and a handful of nuts, and you have a centrepiece that looks impressive but is relaxed to put together. Most of the work is done in advance, so on the day it is mostly about arranging everything on the board and letting everyone dig in.
Find the recipes for the board here:
Instructions
- Make the winter spiced pickled channelled wrack and the seaweed crisp bread ahead of time, using the recipes linked at the top of the page. The pickled wrack tastes best made the day before, so the flavours have time to develop.
- Take the cheeses out of the fridge 30 to 60 minutes before serving, so they come to room temperature and taste their best.
- Arrange the cheeses on a large board or platter, spaced well apart, and cut a few slices or wedges from each to invite people to start.
- Spoon the pickled channelled wrack and the honey into two small bowls and place them on the board, each with its own spoon.
- Stack or fan the seaweed crisp bread along one edge of the board.
- Fill the gaps with the grapes and nuts, so the board looks full and generous.
- Serve with small knives for the cheeses and let everyone build their own bites.
Products used in this recipe
-
Arctic Ocean Greens
Regular price From 115,00 krRegular price -
Channelled Wrack
Regular price From 89,00 krRegular price
