📝 About This Recipe
Spekemat is the crown jewel of Norwegian festive dining, a tradition rooted in the Viking era when salt-curing was essential for survival. This platter combines the delicate, gamey flavors of Fenalår (cured lamb) with robust sausages and creamy accompaniments. It is a social, rustic feast that balances salty, savory meats with the freshness of potato salad and the crisp snap of traditional flatbread.
🥗 Ingredients
The Cured Meats (Spekemat)
- 200 g Fenalår (Cured Leg of Lamb) (very thinly sliced)
- 200 g Spekeskinke (Norwegian Cured Ham) (Prosciutto or Serrano can be substituted)
- 150 g Morrpølse (Traditional Spiced Sausage) (sliced into rounds)
- 100 g Reindeer or Elk Salami (thinly sliced)
Norwegian Potato Salad
- 800 g Yukon Gold Potatoes (peeled and cubed into 1-inch pieces)
- 1/2 cup Sour Cream (Seterrømme) (high fat content is best)
- 1/2 cup Mayonnaise (full fat)
- 1 Green Apple (Granny Smith) (finely diced)
- 1/2 Red Onion (finely minced)
- 3-4 pieces Pickled Gherkins (finely chopped)
- 1 bunch Fresh Chives (finely chopped)
- 1 tablespoon Dijon Mustard
Classic Sides & Garnishes
- 6 Large Eggs (for creamy scrambled eggs)
- 1 package Flatbrød (Norwegian Flatbread) (crisp and thin)
- 100 g Salted Butter (at room temperature)
- 1 cup Fresh Strawberries (for garnish and sweetness)
- 1 sprig Parsley (for decoration)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of cold salted water. Bring to a boil and cook for 10-12 minutes until tender but still holding their shape. Drain and let them cool completely.
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2
While the potatoes cool, prepare the dressing for the potato salad. In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, salt, and pepper.
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3
Stir the finely diced red onion, green apple, pickled gherkins, and half of the chopped chives into the dressing.
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4
Gently fold the cooled potatoes into the dressing until evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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5
Prepare the scrambled eggs: Whisk the 6 eggs with a tablespoon of water and a pinch of salt. Cook in a non-stick pan over low heat, stirring constantly until soft, creamy curds form. Do not overcook.
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6
Remove the cured meats from the refrigerator 20 minutes before serving. Cured meats taste best when the fats have softened slightly at room temperature.
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7
Select a large wooden serving board or a flat slate platter for the display.
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8
Artfully arrange the Fenalår and Spekeskinke by folding the thin slices into 'ribbons' or 'roses' to add height and texture to the platter.
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9
Place the Morrpølse and Salami slices in overlapping fan shapes around the edges of the ham.
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10
Transfer the chilled potato salad to a serving bowl and top with the remaining fresh chives.
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11
Place the creamy scrambled eggs in a separate warm dish next to the platter.
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12
Arrange the flatbread in a basket and place the softened butter in a small ramekin.
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13
Garnish the meat platter with fresh strawberries and parsley sprigs to provide a vibrant color contrast.
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14
Serve immediately, encouraging guests to layer meat and potato salad onto pieces of buttered flatbread.
💡 Chef's Tips
Always serve cured meats at room temperature; cold fat masks the intricate smoky and salty flavors. For the most authentic potato salad, use 'Seterrømme,' which has a 35% fat content, providing a rich, velvety texture. When making the scrambled eggs, remove them from the heat while they still look slightly wet; residual heat will finish them perfectly. If you cannot find Norwegian Fenalår, a lean Bresaola or a high-quality Smoked Prosciutto makes an excellent substitute. Ensure your flatbread is fresh and crisp; if it has softened, a quick 2-minute toast in a 300°F (150°C) oven will revive it.
🍽️ Serving Suggestions
Pair this platter with a chilled glass of Norwegian Aquavit (Linie) to cleanse the palate between the salty meats. A crisp, cold Pilsner or a dry Apple Cider complements the smoky notes of the sausages beautifully. Add a small bowl of Lingonberry jam on the side for a sweet-tart element that cuts through the richness. Serve with a simple side of sliced cucumbers and radishes for extra crunch and freshness.