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Spekemat
Cured meat platter
Norwegian summer platter of cured meats with flatbread and sour cream
Spekemat is the Norwegian summer celebration table: on 17 May, at confirmations and on light Midsummer evenings at the cabin, platters of thin-sliced cured meats come out with crisp flatbrød, soft lefse, sour cream (rømme), scrambled eggs and cucumber salad. The classics are fenalår (salt-cured, air-dried leg of lamb), spekeskinke (cured pork ham) and morr or other cured sausage. All are bought ready cured and are not cooked, so the platter is not for pregnant women, young children or anyone with a weakened immune system; keep the meats chilled and put them out no more than 2 hours before eating. For a safer version for those guests, serve slices of cooked ham and roast lamb instead. Chef's tip: slice the meat as thin as paper, across the grain, and let it sit out for 15 minutes before serving so the fat softens and the flavour comes through.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the platter
- 7 oz fenalår (cured leg of lamb)sliced very thin
- 7 oz spekeskinke (cured pork ham)sliced very thin
- 5 ½ oz cured sausage (morr or salami)sliced
- 12 pieces flatbrød (thin crisp flatbread)
- 1 ¼ cups sour cream (rømme)
- 1 cucumberthinly sliced
- 2 tbsp white wine vinegar
- 1 tbsp sugar
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Method
0/4 doneStep 1: Toss the 1 cucumber with the 2 tbsp white wine vinegar and 1 tbsp sugar and leave to stand while you set out the platter.
5 minStep 2: Lay the 7 oz fenalår (cured leg of lamb), 7 oz spekeskinke (cured pork ham) and 5 ½ oz cured sausage (morr or salami) in loose folds on a large board, with the 12 pieces flatbrød (thin crisp flatbread), a bowl of 1 ¼ cups sour cream (rømme) and the cucumber salad around them. Keep the board cool and out of the sun.
10 minStep 3: Beat the 6 eggs with the 4 tbsp milk and ½ tsp salt. Melt the ⅔ oz butter in a pan over a low heat, add the eggs and stir slowly with a spatula for 5–8 minutes until they set into soft, creamy curds with no runny liquid left. A common mistake is a high heat, which makes them dry and rubbery. Scatter with 1 bunch chives.
8 minStep 4: Serve the warm eggs with the platter, so everyone can pile meat, sour cream and egg on pieces of flatbread. Return leftovers to the fridge within 2 hours.
2 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 30 g
- Carbs
- 28 g
- Fat
- 32 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spekemat take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of sour cream (rømme)?
- Greek yoghurt, same amount.
- What can I use instead of cucumber?
- Courgette, same weight (in salads, use young ones).
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