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Digital Subscriptions > Delicious Magazine > July 2018 > Summer SCANDI-STYLE

Summer SCANDI-STYLE

Long bright days, fresh air, great food on the table, chats and laughter, candles lit as twilight falls and blankets are draped around shoulders… The Scandinavian way of life has a certain aura about it. It’s all about balance, and when summer arrives this food from northern climes bursts into big, bold, colourful life. Mix and match these new recipes from Brontë Aurell and let the sun shine inside as well as out

book of the month.

“Scandinavians do summer food so well. It’s wholesome, flavoursome, simple to make and naturally beautiful to look at – perfect for enjoying outdoors in a relaxed setting. Whether you’re in the garden with friends or on a family picnic, sharing delicious food outside in the warm weather helps to evoke a magical sense of summer”

BRONTË AURELL

Smoked mackerel rillettes with rye crisps

SERVES 4 AS A GENEROUS STARTER OR LIGHT LUNCH. HANDS-ON TIME 15 MIN, OVEN TIME 10-20 MIN

“This is a super-easy dish. Rillettes are spread on toast and are similar to a coarse pâté. They’re usually made with fatty pork (or duck), but I love making rillettes with fish. This recipe also works well with smoked salmon.”

MAKE AHEAD

Bake the rye crisps several days ahead and store in an airtight container. The mackerel rillettes will keep for 2 days, covered in the fridge.

BRONTË’S TIPS

If making your own rye crisps (step 1), slice the bread very thinly or they will be too hard to eat once baked. You may need extra toast as there’s a lot of rillettes. Don’t add any salt until you’ve combined all the ingredients (step 2) as smoked mackerel can be salty.

• 8-12 very thinly sliced pieces of rye bread (see tips) or store-bought rye crisps

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About Delicious Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.