Gluten-Free Scandinavian Smörgåsbord: Nordic Lunch Delight!

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 cup fresh dill, chopped
• 4 medium russet potatoes
• 8 oz cream cheese, softened
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp ground black pepper
• 4 chicken breasts, boneless and skinless
• 1/2 cup olive oil
• Zest and juice of 2 lemons
• 3 cloves garlic, minced
• 2 tbsp capers
• 1/4 cup chopped parsley

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish and set aside.
2. In a large bowl, combine shrimp, dill, lemon juice, salt, and pepper. Mix well and let marinate for 15 minutes.
3. Prepare the Creamy Potato Casserole by thinly slicing potatoes and layering them in the prepared baking dish. Combine cream cheese, milk, Parmesan cheese, salt, and pepper in a mixing bowl. Pour over potatoes and bake for 30 40 minutes or until golden brown and cooked through.
4. Season chicken breasts with salt, pepper, lemon zest, and minced garlic. Heat olive oil in a skillet over medium heat, and sear the chicken for about 5 minutes on each side or until fully cooked. Transfer to the baking dish with potatoes. e) Bake the entire Smörgåsbord for an additional 10 15 minutes or until chicken is cooked through. Top with capers and chopped parsley before serving.

Chef’s Insight

For an extra touch, garnish with fresh herbs and lemon wedges.

Notes

Adjust cooking times according to the size of your chicken breasts and shrimp. - Use fresh ingredients for the best flavor.