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Caper berries come from the same plant as capers but are about the size of grapes and have a distinct flavour that is reminiscent of mustard. For this Scandinavian-inspired board, they’re chopped and mixed into cream cheese, which pairs perfectly with smoked salmon and tangy pickled spring onions.

SERVES 2-4

100g smoked salmon dark brown flatbread-style crackers (with or without fruit)

PICKLED SPRING ONIONS

60ml rice vinegar, apple cider vinegar or white wine vinegar 60ml water

½ tsp caster sugar

¼ tsp fine sea salt

1 tsp black peppercorns

6 spring onions, white and green parts, cut into 6mm slices

CAPER BERRY CREAM CHEESE

115g cream cheese, at room temperature

7 caper berries, stemmed and finely chopped, plus a few whole berries to garnish 2 tbsp lemon juice

★ Pickle the spring onions. In a small non-reactive saucepan, combine the vinegar, water, sugar, salt and peppercorns. Bring to a boil. Remove the pot from the heat, add the spring onions and let them soak until cool. The pickled onions can be enjoyed immediately or transferred with some of the pickling liquor to a 240ml jar, covered with an airtight lid, and stored in the fridge for up to 3 weeks.

★ Make the caper berry cream cheese. Stir together the cream cheese, chopped caper berries and lemon juice. Season with a pinch of salt and plenty of black pepper.

★ To assemble, spoon the caper berry cream cheese into a small bowl and place it on a serving board (with a small knife for spreading). Arrange the smoked salmon, crackers and whole caper berries to the side. Serve the pickled spring onions in a little bowl with a spoon or a few toothpicks.