The Smörgåsbord is a traditional buffet combining a multitude of fish and meat dishes which is absolutely perfect if you have multiple devs available or a community manager sporting multiple races. This great idea was brought to us by Rivervale.Emmaa! Catch your Dreamweavers, slaughter them and get ready to make fabulous dishes! This buffet is made of the following dishes: - cold fish: pickled or marinated fish, salted fish (gravlax), fish roe, shellfish, smoked fish served with boiled potatoes, hard-boiled stuffed eggs, chopped onion, dill, mustard and such... - cold meat: cold roasts, sausages, cold-smoked meat, pâtés, meat aspic and of course fried arasai wings served with mustard, blackcurrant, gooseberry jelly... - salads - hot fish: grilled, oven-baked and poached fish steaks or fillets, anchovy or herring and potato gratins (Jansson's temptation, etc)... - hot meat: oven-baked roast, fried or grilled meat, meatballs, meat stew, knackwurst... - desserts: fruit salads, mousses, ice cream, ... We will explore one recipe for each type. Cold Fish: DREAMWEAVER'S PICKLED FROGLOK If you don't have Dreamweaver's froglok handy you might replace it with herring. Ingredients - 1/4 cup salt - 5 cups water, divided - 1 pound froglok fillets - 2 cups distilled or white wine vinegar - 1/4 cup sugar - 1 teaspoon mustard seed - 2 teaspoons whole allspice - 2 teaspoons black peppercorns - 3 bay leaves - 3 cloves - 1 lemon, thinly sliced - 1 medium red onion thinly sliced Instructions * Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the froglok fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool. * When the froglok have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month. Cold Fish: DREAMWEAVER'S IKSAR GRAVLAX If you don't have Dreamweaver's iksar handy you might replace it with very fresh salmon. Ingredients - 1 (3 1/2 to 4-pound) iksar fillet - 1 cup sugar - 1/2 cup salt - 1 teaspoon dill seeds - 1 tablespoon freshly ground pepper - 2 bunches of fresh dill (dont skimp on the dill, for this is what gives gravlax its unique flavor). While gravlax is normally prepared using an iksar fillet with the skin on, it works equally as well to use a skinless fillet if that is what is available at your local market. Instructions * Rinse the iksar and pat dry with paper towels (if using salmon, remove any bones with tweezers) * Cut the fillet into two equal halves. * Combine the sugar and salt, then cover both sides of each fillet half with the mixture. * Wash and roughly chop the bunches of dill, stems and all. Sprinkle the flesh side of each fillet half with the dill seeds and ground pepper. * Next, place one fillet half, flesh side up, in a dish just large enough to hold it. Place the chopped dill on top of this fillet, then cover with the second half, flesh side down. It will look like you have a huge raw fish-and-dill sandwich! * Cover the dish lightly with plastic wrap and let marinate at room temperature until the sugar-salt mixture has melted into the fillet (but no more than 6 hours. Skip this step entirely if you are making your gravlax in hot weather). * Weight Down the Gravlax: Place a small pan or plate on top of the plastic wrap-covered gravlax. Weight the plate lightly, using a few rocks or canned items. * Refrigerate the weighted gravlax for at least 2 days (48 hours) and up to a week. * Every 12 hours, turn the fish sandwich over in the brining liquid that has accumulated in the bottom of the pan to ensure that all parts are evenly marinated. Re-cover with the plastic wrap and the weighted pan and return to the refrigerator. * After curing for 2 days: Remove the gravlax from the refrigerator. Scrape off most of the dill and seasonings; pat dry with paper towels. * Using a sharp knife, cut the cured gravlax into paper-thin slices, pulling each slice away from the skin (if your fillet has the skin on). * Layer the gravlax slices on crispbread or rye bread. Traditionally accompanied by sweet dill mustard sauce (in Swedish, hovmästarsås), gravlax also pairs well with capers and finely chopped onions as an appetizer or with a variety of garnishes on an open-faced sandwich. Gravlax can be stored in the refrigerator for up to a week and in the freezer for up to a month. Cold Meat: DREAMWEAVER'S DWARF ROAST If you don't have Dreamweaver's dwarf handy you might replace it with raindeer or caribou or a venison saddle. This dish can be served hot with a sauce or cold. Ingredients - 4 pounds of dwarf meat - 10 tablespoons butter, divided - 1 tablespoon salt - 1 teaspoon pepper - 2 cups boiling water For the sauce: - 1 tablespoon all-purpose flour - 1 cup sour cream - 1/3 cup muenster cheese, diced Instructions * Preheat oven to 450°F. * Wash and dry meat. * Spread 4 tablespoons of butter over meat. * Sprinkle with salt and pepper. * Place in a shallow roasting pan and roast for 15 minutes, or until lightly browned. * Reduce heat to 350°F. * Add water and continue to cook until meat is tender, 2 1/2 to 3 hours, basting frequently. * Remove meat to a platter and keep warm (or cool if you want to serve it cold) * In a skillet, melt 1 tablespoon of butter. * Stir in flour. * Gradually stir in pan drippings. * Cook over low heat, stirring constantly, until smooth and thickened. * Stir in sour cream and cheese. * Continue cooking until cheese melts. * Add remaining butter and remove pan from heat, stirring until butter melts. * Serve sauce over meat.