This collection of simple, informal recipes bring smorgasbords up to date and include dishes such as skagen (prawn salad), citrus and spice cured gravid lax, fried chanterelles with garlic and parsley on toasted sourdough, as well as fresh cheese with caraway and pickled cucumbers.
A few of the dishes may take a little while to prepare, but the emphasis always is on selecting quality, seasonal ingredients and simple servings. All can be enjoyed either with crispbread or on their own.
'Peter's Yard sourdough crispbread is the crispbread I have been looking for all my life. It is everything I hope crispbread will be, but so rarely is.' Nigel Slater
@petersyard (Twitter and Instagram) @signesjohansen (Twitter and Instagram)
Signe Johansen has a degree in archaeology and anthropology from the University of Cambridge.
She then trained at Leiths School of Food and Wine in London, worked in several of the UK's top restaurants before doing a Masters in the anthropology of food at SOAS.
Two critically acclaimed 'Scandilicious' books on Scandinavian food followed, along with contributions to 12 other books on food and restaurants.
Signe has also written for the FT and delicious, The Times, Sunday Times, Daily Mail, Stella and Marie Claire.