Smørrebrød with Avocado and Cottage Cheese
Avocado with cottage cheese and cress © kvalifood.com
Ripe avocado is roughly mashed and mixed with a little lemon juice to stop it browning. Cottage cheese and cress add freshness, and pickled red onion gives a sharp contrast. A simple and filling vegetarian smørrebrød.
Ingredients
Yields 4 servings
Avocado cream
- 2 ripe avocados
- 1 tbsp lemon juice
- salt
- pepper
Pickled red onion
- 1 red onion
- 1 dl red wine vinegar
- 1 dl water
- 1 tbsp sugar
- 1 tsp salt
Assembly
- 4 slices rye bread
- 100 g cottage cheese
- 1 dl cress
- butter, for the bread
Directions
Pickled red onion
Slice the onion into thin rings. Heat vinegar, water, sugar and salt until the sugar dissolves. Pour the brine over the onion and leave to pickle for at least 20 minutes.
Avocado cream
Halve the avocados and remove the stone. Roughly mash the flesh with a fork and mix in the lemon juice. Season with salt and pepper. The cream should have some texture and not be completely smooth.
Assembly
Butter the bread and spread the avocado cream. Add a spoonful of cottage cheese on top, then the pickled red onion, and sprinkle cress over.