500g sliced rare roast beef and cured salmon

plenty of crispbread, dark rye or pumpernickel breads

4 hard-boiled eggs, peeled and sliced

4 radishes, finely sliced

Horseradish cream

200g sour cream or ricotta

2 tbsp horseradish sauce

2 tbsp chopped dill

Mustard honey and dill sauce

2 tbsp honey

1 tbsp dijon mustard

1 tbsp red wine vinegar

1 tbsp finely chopped dill

3 tbsp extra virgin olive oil

Quick-pickled cucumbers

1 cucumber, unpeeled, finely sliced

100ml rice vinegar

2 tbsp castor sugar

1 tsp sea salt