Speket Skinke med Kesam
The Quirky Foodster Team
Ingredients
- Speket skinke (Norwegian cured ham), thinly sliced — 150 g (5 oz)
- Kesam or a soft cream cheese — 120 g (4 oz)
- Crackers or crispbread, to serve
- Fresh chives, to garnish
Method
- Arrange the thinly sliced cured ham on a platter.
- Spoon or spread the soft cheese alongside.
- Garnish with chopped chives.
- Serve with crackers or crispbread.
Introduction: Thin slices of cured Norwegian ham served with a creamy soft cheese, a simple, elegant starter showcasing traditional curing craft.
Cultural Background: Curing meat has long been essential to preserving food through Norway's harsh winters, and speket skinke, cured ham, remains a treasured product, often served simply alongside a soft cheese to let its flavour shine.
Tips: Let the ham come to room temperature before serving for the best flavour. Slice the ham as thinly as possible, as is traditional for cured meats.
Variations: Add a few slices of pear or apple for a sweet contrast. Drizzle with a little honey for extra flavour.
Storage: Store components separately, wrapped, in the refrigerator for up to 5 days.
Reheating: This is a cold, room-temperature dish and is not reheated.
FAQs:
Q: What is speket skinke?
A: A traditional Norwegian cured, air-dried ham, similar in concept to other European cured hams.
Q: What is kesam?
A: A Scandinavian fresh, mild curd-like cheese, similar to a soft cream cheese or quark.
- Speket skinke (Norwegian cured ham), thinly sliced — 150 g (5 oz)
- Kesam or a soft cream cheese — 120 g (4 oz)
- Crackers or crispbread, to serve
- Fresh chives, to garnish
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