Brettljause

Brettljause presents a selection of Austrian cold-table fare that unfolds with straightforward generosity rather than artifice. On a stout wooden board are laid thin slices of Speck, salami and country ham alongside wedges of Tyrolean mountain cheese and Emmental. Cornichons and pickled onions offer a bright counterpoint, while sauerkraut lends a gentle acidity. Fresh tomato and cucumber slices introduce a cooling element, and a pat of butter studded with chopped parsley or chives sits ready for spreading. To assemble, one begins by arranging the cured meats in overlapping ribbons down the board’s centre. Cheeses are cut into bite-sized pieces and nestled beside their counterparts. Bread—preferably a hearty rye or farmhouse loaf—is sliced thick and fanned around the edges. Small dishes hold sharp mustard and grated horseradish, offering pungent lifts between bites. The platter is best enjoyed with a crisp Austrian wine, a pale lager or, for a non-alcoholic alternative, fresh‐pressed fruit juice.